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Vegan goulash with fresh parsley in a brown bowl.
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5 from 13 votes

Vegan Goulash

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 399kcal
Author: Alison Andrews

Ingredients

Textured Vegetable Protein:

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

  1. Marinara sauce - use your favorite jarred marinara sauce.
  2. Elbow macaroni - you can use elbow macaroni or any other small pasta like shells or bowties or mini penne.
  3. Make it gluten-free: Use a gluten free pasta and you're all set.
  4. Store: Keep leftovers stored in a covered container in the fridge for 4 – 5 days.
  5. 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.
  6. Reheat: It can be reheated in the microwave or on the stovetop over low heat (add a little water if needed) until warmed through.

Nutrition

Serving: 1Serve | Calories: 399kcal | Carbohydrates: 60g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 964mg | Potassium: 922mg | Fiber: 9g | Sugar: 14g | Vitamin A: 645IU | Vitamin C: 32mg | Calcium: 151mg | Iron: 6mg