This American-style vegan goulash is made in one-pot, with a ‘meaty’ sauce and elbow macaroni for a hearty, comfort food classic. You’ll definitely come back for seconds!
What Is American Goulash?
When it comes to goulash you get American-style goulash and Hungarian goulash and they are totally different things.
Hungarian goulash is more like a stew or soup, and American goulash is a pasta dish made with a tomato based ground beef sauce and elbow macaroni. The American version can also be known as American chop suey, chili mac or beefy mac!
We decided to go with the American-style for our version of vegan goulash. It’s loaded with flavor and makes a delicious hearty, filling meal that sticks to your ribs!
It’s made with a vegan ground ‘beef’, made with textured vegetable protein. It also cooks up in 1-pot making it the perfect easy, weeknight dinner.
And if you love vegan comfort food then you’ll also love our vegan baked ziti and vegan mac and cheese.
Ingredients You’ll Need For This Recipe:
Ingredient Notes
- Marinara sauce – use your favorite jarred marinara sauce.
- Elbow macaroni – you can use elbow macaroni or any other small pasta like shells or bowties or mini penne.
- Vegan beef stock – you can use something like Better Than Boullion No Beef Stock or any vegan beef stock you can find. Alternatively use vegetable stock.
- Vegan cheese – we used vegan mozzarella and our favorite local brand is Violife. But any brand will do. Or you can leave it out if you prefer.
- Textured vegetable protein – also known as TVP. This forms the base of our ‘meat’ sauce. It’s usually easy to get hold of or can easily be ordered online. It’s also high in protein making it a good choice.
How To Make Vegan Goulash
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add textured vegetable protein (TVP) to a mixing bowl.
- Pour boiling hot vegan beef stock (or vegetable stock) over the top.
- Stir it in well with a fork. Leave it to sit for 5-10 minutes.
- Add chopped onions and olive oil to a large pot on medium heat and sauté until the onions are softened.
- Add crushed garlic, dried basil, dried oregano, dried parsley, dried rosemary, dried thyme, garlic powder and red pepper flakes and sauté for a minute to lightly toast the spices.
- Add the prepared textured vegetable protein (TVP) and mix it in. Sauté for about 10 minutes until the TVP is lightly browned.
- Add marinara sauce, vegan beef stock, canned chopped tomatoes, tomato paste, chopped green bell pepper and bay leaves and mix in.
- Bring to a simmer, then reduce the heat to medium low and simmer, covered, for 15 minutes, stirring occasionally.
- Add elbow macaroni (uncooked) and continue to simmer, covered, stirring occasionally, until the pasta is tender (about 20 minutes).
- Remove and discard the bay leaves.
- Add light brown sugar (for flavor balance) and mix it in.
- Turn off the heat, add vegan cheese to the top, and cover with a lid.
- Let it rest, covered for 5 minutes.
- When the vegan cheese is melted, stir it gently and then add sea salt and ground black pepper to taste.
- Your vegan goulash is ready to serve!
Dietary Variations:
Make it oil-free: Leave out the olive oil and sauté the onions with a little water or stock instead.
Make it gluten-free: Use a gluten free pasta and you’re all set.
Make it soy-free: If you can’t eat soy then you can try a soy-free vegan ground beef alternative. It should be around 1 pound (450g) of rehydrated vegan ground beef to replace the textured vegetable protein (TVP) in this recipe.
Storing and Freezing
Store: Keep leftovers stored in a covered container in the fridge for 4 – 5 days.
Freeze: It’s freezer friendly for up to 3 months. Let it cool completely and then freeze in a freezer safe container. Thaw overnight in the fridge.
Reheat: It can be reheated in the microwave or on the stovetop over low heat (add a little water if needed) until warmed through.
More Delicious Vegan Comfort Food
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Goulash
Ingredients
Textured Vegetable Protein:
- 1 ½ cups Textured Vegetable Protein (138g) also called TVP
- 1 ½ cups Vegan Beef Stock (360ml)
Goulash:
- 2 Tablespoons Olive Oil
- 1 Large Onion White, Yellow or Brown, Chopped
- 2 Cloves Garlic Crushed
- ¼ teaspoon Dried Basil
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Dried Parsley
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Red Pepper Flakes
- 2 cups Marinara Sauce (480ml)
- 2 cups Vegan Beef Stock (480ml)
- 14 ounces Canned Chopped Tomatoes (400g)
- 3 Tablespoons Tomato Paste
- 1 Medium Green Bell Pepper Chopped
- 2 Bay Leaves
- 2 cups Elbow Macaroni (8 ounces / 226g) Uncooked
- 1 Tablespoon Light Brown Sugar
- ½ cup Vegan Mozzarella Shredded, Optional
- Sea Salt and Ground Black Pepper To Taste
Serving:
- Fresh Chopped Parsley
Instructions
- Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.
- Stir it in well with a fork. Leave it to sit for 5-10 minutes.
- Add chopped onions and olive oil to a large pot on medium heat and sauté until the onions are softened.
- Add crushed garlic, dried basil, dried oregano, dried parsley, dried rosemary, dried thyme, garlic powder and red pepper flakes and sauté for a minute to lightly toast the spices.
- Add the prepared textured vegetable protein (TVP) and mix it in. Sauté for about 10 minutes until the TVP is lightly browned.
- Add marinara sauce, vegan beef stock, canned chopped tomatoes, tomato paste, chopped green bell pepper and bay leaves and mix in.
- Bring to a simmer, then reduce the heat to medium low and simmer, covered, for 15 minutes, stirring occasionally.
- Add elbow macaroni (uncooked) and continue to simmer, covered, stirring occasionally, until the pasta is tender (about 20 minutes).
- Remove and discard the bay leaves.
- Add light brown sugar (for flavor balance) and mix it in.
- Turn off the heat, add vegan cheese to the top, and cover with a lid. Let it rest, covered for 5 minutes.
- When the vegan cheese is melted, stir it gently and then add sea salt and ground black pepper to taste.
- Serve topped with fresh chopped parsley.
Notes
- Marinara sauce – use your favorite jarred marinara sauce.
- Elbow macaroni – you can use elbow macaroni or any other small pasta like shells or bowties or mini penne.
- Make it gluten-free: Use a gluten free pasta and you’re all set.
- Store: Keep leftovers stored in a covered container in the fridge for 4 – 5 days.
- Freeze: It’s freezer friendly for up to 3 months. Let it cool completely and then freeze in a freezer safe container. Thaw overnight in the fridge.
- Reheat: It can be reheated in the microwave or on the stovetop over low heat (add a little water if needed) until warmed through.
Very good and love that it’s all in one pot!
Thanks Amy!
The whole family loved it. Two of us preferred it to a beef one. I’m in England and “marinara” sauce is not available so I used a jar of “bolognese ” sauce. It was delicious. Thanks.
So glad to hear that Carole and thanks for the tip about using bolognese sauce instead! 🙂
I love this recipe and how it’s laid out and all the information presented including the nutritional value so I know if I want to make it the same way or change it slightly to suit my nutritional needs. As an athlete I’m careful about getting sufficient protein in every meal. Thank you; to me this is how a recipe should be presented. I’m vegetarian but often eat vegan recipes.
Hi James, so happy to hear that, and this recipe is a good one in terms of the amount of protein. 🙂