Authentic traditional Hungarian Goulash is full of flavor but loaded with fat. Although thousands of recipes share similar flavors, most recipes contain meat and cheese. Even in Hungary, chefs create their own unique ingredients when crafting goulash.
Although recipes differ, the sweet, subtly spicy flavors resonate in all goulashes. Paul and I like it hot, but you determine the degree of spice by simply adding or deleting spices. My Vegan Hungarian Goulash, one-pot, minimal mess, quick recipe works perfectly for a week night dinner.
In order to mimic my grandmother’s recipe, I started with her base ingredients. Obviously I deleted the meat, cheeses and oil, and I added vegan, healthy whole foods. Although I prefer a mushroom/lentil combination, you can also use Beyond Meat Crumbles or another soy alternative. Choose gluten-free noodles instead of the whole grain elbow macaroni I used.
The sauce and spices are the magic to this recipe. Although tomato sauce based, the adobo sauce, soy sauce, Worcestershire sauce, Italian seasoning, and garlic create an incredible combination of flavors. The macaroni actually cooks in the pot at the end with the vegetables and sauce, so everything absorbs the flavors.
Despite my husband’s negative childhood experiences with Goulash, I figured I could change his mind. He ate two helpings, and I watched as he smeared bread around the bottom of the bowl to sop up the last bit of the sauce. He also took the leftovers to work the next day. Apparently my Vegan Hungarian Goulash changed his mind.
If you need a quick dinner with very few ingredients, try some Vegan Hungarian Goulash. The kids loved it, and I made it all in one pot. I also served with a hard crusted whole grain fresh bread I warmed in the oven. The sauce is so delicious; it requires some bread for dipping. Unless of course, you want the kids licking their bowls.
Vegan Hungarian Goulash is sweet with a slight hint of spice. This one-pot wonder is easy to make, quick and hearty. My family LOVES this dish.
- 2 large, diced White Onion
- 3 cloves, minced Garlic
- 2 cans Organic Tomato Sauce
- 1 can Organic Fire Roasted Tomatoes
- 3 cups Organic Vegetable Broth
- 2 cups cooked Brown or Green Lentils
- 1 cup finely chopped Baby Bellas or Other Mushrooms of Choice
- 1 diced Red Pepper
- 1 Tablespoon of sauce only Chipotle Pepper in Adobo Sauce
- 3 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
- 1 Tablespoon Vegan Worcestershire Sauce
- 2 Tablespoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 2 whole Bay Leaves
- 2 1/2 cups uncooked Whole Grain Elbow Macaroni or Gluten-Free Elbow Macaroni
- In a large pot, saute onions and garlic over medium heat until translucent.
- Add red peppers.
- Cook about 4 minutes longer; stirring with onions and garlic.
- Add mushrooms and cooked lentils (if using a soy crumbles, add instead of the lentils and mushrooms)
- Stir and cook another 7 minutes.
- Add a little vegetable broth if it sticks, but the mixture from the mushrooms, onions, and peppers should provide ample moisture.
Add Other Ingredients:
- Add tomato sauce, canned roasted diced tomatoes, vegetable broth.
- Add soy sauce, adobo sauce, garlic powder, the two bay leaves and stir.
- Make sure mixture in boiling BEFORE you add the noodles.
- Bring to a boil.
- Add elbow macaroni and stir.
- Cover and reduce heat to simmer.
- Cook covered for 30 minutes.
Gluten Free Tip:
- If you are using gluten free noodles, they often absorb more fluid than what noodles. Because of this, you want to be sure to keep some additional vegetable broth available.
- While cooking the 30 minutes covered, make sure you add fluid if necessary, in the event the noodles absorb too much fluid