Vegan Hungarian Goulash

  • Author: Kathy Carmichael


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


Saute Vegetables:

  • 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