Goulash
This hearty vegan goulash is a comforting dish packed with flavor and wholesome ingredients, perfect for a cozy dinner.
Discover the rich and savory flavors of classic goulash with a vegan twist.
This recipe, crafted for a whole-food-plant-based diet, combines nutritious ingredients to create a satisfying meal that everyone will enjoy.
Ideal for family dinners or meal prep, this goulash is sure to please even the most discerning palates.
For more delicious vegan recipes, visit vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute any vegetables based on your preferences or what you have on hand. For a gluten-free option, use gluten-free pasta.
Tips & Notes
- •Add additional spices like cayenne pepper for extra heat.
- •Serve with a side of whole grain bread for a complete meal.
Recipe Variations
- •Use lentils instead of pasta for a low-carb option.
- •Add beans for extra protein and fiber.
Storage & Freezing
Store leftover goulash in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Reheat on the stove over low heat, adding a splash of water or broth if needed.
Frequently Asked Questions
Can I make this goulash in advance?
Yes, this goulash can be made in advance and stored in the refrigerator for up to 4 days. Reheat on the stovetop before serving.
Can I freeze goulash?
Absolutely! Allow it to cool completely, then transfer to an airtight container or freezer bag. It will keep well in the freezer for up to 3 months.
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This hearty vegan goulash is a comforting dish packed with flavor and wholesome ingredients, perfect for a cozy dinner.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the diced onion and sauté for about 5 minutes, until translucent.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the diced red bell pepper, carrot, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables begin to soften.
- 5
Stir in the diced zucchini and continue cooking for another 3-4 minutes.
- 6
Pour in the vegetable broth, canned diced tomatoes (with their juice), and tomato paste. Stir to combine.
- 7
Add the paprika, oregano, thyme, bay leaf, and season with salt and black pepper. Bring the mixture to a boil.
- 8
Once boiling, reduce the heat to low, cover, and let simmer for 10 minutes.
- 9
After 10 minutes, add the whole wheat elbow macaroni and stir well. Cover and cook for an additional 10-12 minutes, or until the pasta is al dente.
- 10
Remove the bay leaf and taste; adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
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