Vegan Hungarian Goulash
Satisfy the heartiest of appetites with this healthy vegan Hungarian Goulash recipe that seamlessly blends traditional flavors with plant-based goodness. Bursting with vibrant vegetables, mushrooms, and aromatic spices, this goulash is a feast for both the eyes and the palate. We replace the traditional meat with protein-packed soy curls, enhancing the dish's texture and nutritional density. The earthy richness of paprika, a quintessential Hungarian spice, infuses the stew with a deep, smoky essence, while a medley of fresh bell peppers, tomatoes, and potatoes adds layers of complexity to the flavor. Cooked to perfection, this vegan goulash boasts a tender consistency and a harmonious blend of spices, resulting in a comforting, soul-warming meal that not only satisfies your taste buds but also nourishes your body with wholesome, plant-based ingredients.
Ingredients
- 1 pound mushrooms sliced
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 1 red bell pepper diced
- 14 ounces fire roasted tomatoes
- 3 tbsp tomato paste
- 1 tbsp dark miso paste
- 2 tbsp paprika
- 1 tsp caraway seeds
- ½ tsp thyme
- 1 bay leaf
- 3 cups vegetable broth
- 1 ½ cups Butler soy curls optional
- 1 ½ cups vegetable broth for soaking the soy curls if using
- 3 small potatoes cubed
- ½ tsp cracked pepper
Instructions
- Preheat oven to 400°F.
- Place mushrooms on a parchment lined baking tray and bake for 30 minutes while you are preparing the rest of the goulash.
- Sauté the onions and red bell peppers for a few minutes.
- Add the remaining ingredients except for the potatoes and cook on medium high for 30 minutes.
- Add the mushrooms once they are finished baking and add the potatoes and cook until the potatoes are soft, about 15 minutes.
- Add pepper when finished.
- Serve alone or over noodles of your choice.
Nutrition
Calories: 229kcalCarbohydrates: 37gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 399mgPotassium: 1117mgFiber: 9gSugar: 10gVitamin A: 5573IUVitamin C: 51mgCalcium: 106mgIron: 5mg
Soy and me don’t work well, I might use Field Roast plant based sausages, any flavor.
Sounds yummy.. The carrots and garlic appear between the onion and red pepper in the ingredients. Are they supposed to be sauteed with them or just put in with all the other ingredients after sauteeing onions and peppers?
Put them in with all the other ingredients after the onions and mushrooms are done sautéing.
This goulash was soooo delicious! I made it as is except that I did not use soy curls.
I think this would make an excellent base for a vegetable soup (w/o the potatoes, in my opinion) with green beans, corn, peas and cabbage. I also think it would be a wonderful base for a bean soup. Such a good base! thanks Jill!
This was a wonderful dish! Amazingly wonderful. I added slivered Tuscan kale at the end and some cooked barley. Certainly is now on our most favorites list!
Hearty and delicious! I did not have soy curls on hand but I always like to include beans so I added adzuki beans (equivalent of 1 can). I also added about a cup of frozen spinach, and I used purple potatoes.
This was outstanding – so rich and tasty! It will be a wonderful recipe to cook for large groups and holiday times! Thanks Jill!
This recipe is amazing! A real depth of flavor. Even though it is summer time I had to try it when I saw the video. So glad I did. Even my non-plant based husband loved it. Definitely a keeper! Thanks Jill ?
I made this recipe this past week and I LOVED it! I had a goulash fest party and made 3 types of goulash – goulash stew (pörkölt), bean and sausage goulash and your recipe for myself. I’m so glad I took the time to make this, as it was a real winner! I’ve made several other vegan goulash recipes before; yours is the best!