by Simone
– Healthy, easy to make and so good
Say hello to the best vegan goulash recipe ever. Calling anything the best ever is a tall order, I know, but this plant-based goulash is a feast of rich deep flavors, amazing meaty textures, magical fragrant spices, and red wine. It’s a recipe you’re going to want to make on repeat.
There’s just something about that deep rich woodsy flavor to portobello mushrooms that brings out the best in red wine and vice versa. It’s a flavor combo that’s irresistibly delicious… it creates a mouthwatering aroma in the kitchen and tastes even better.
Jump to Recipe
This plant-based Hungarian goulash is a one-pot ultimate comfort food dish featuring lots of smoky paprika, deep earthy flavors, irresistible thyme and spices, and a meaty texture thanks to the mushrooms…so meaty, in fact, that I have been questioned if this dish really is vegan every time I serve it. And I haven’t even mentioned the sauce. All I can say is yum. Get ready for a deeply flavored, rich, and so tasty red sauce with a hint of red wine in the background.
This easy vegan goulash is
- Creamy, rich, and loaded with amazing flavors and textures
- Completely plant-based
- Easy to make
- A great easy one-pot vegan dinner recipe
- Gluten-free
- Family-friendly recipe
- So versatile – make it in a pot, instant pot, or crockpot
- Healthy and loaded with nutrients
- A low-calorie delicious dinner
- A great cozy weeknight meal that doubles as a very tasty popular guest recipe
- Budget-friendly vegan dinner
Ingredients you need to make the best easy vegan goulash
Portobello mushrooms
– portobello mushrooms work as our beef substitute in this plant-based goulash. The mushrooms are amazing because they soak up all the spices and sauce and have the same meaty texture as beef. I firmly believe that it’s the portobello mushrooms in this recipe that are the reason people always think there’s real meat in the dish.
Potatoes
– Yukon gold potatoes or other larger potatoes will work in this easy tasty goulash. To make sure the potatoes are cooked to tender deliciousness, dice them into 1/2” pieces. The potatoes add an extra meaty texture to the dish.
Red peppers
– juicy, spicy bell peppers enhance the paprika flavor and add a peppery without being too spicy flavor to the dish.
Onions
– you can’t make a goulash without onions. Dice the onions by hand or let your food processor take care of the chopping for you.
Garlic
– finely dice or mince the garlic to let the wonderful garlic flavors infuse the dish.
Tomato paste
– the condensed sweetness of tomatoes adds a delicious richness to the sauce.
Canned Tomatoes
– to make the most amazing deeply flavorful tomato sauce. Canned tomatoes are usually harvested at their prime and add a deep summer flavor to the rich sauce. Along with the spices, garlic, and red wine the canned tomatoes create a masterpiece of a sauce.
Spices
– spices make the goulash a real goulash. You need to season generously with paprika, thyme, ground pepper,
Red wine
– adding a splash of red wine to your goulash takes the tasty red sauce to another level of deliciousness. You will want to use a fairly good red wine with a deep flavor and a few spicy undertones. If you prefer making a sauce without red wine, read how to create a substitute red wine below that will add the same depth of spice, tartness, and sweetness.
What to eat with goulash?
Goulash is traditionally a one-pot meal, typically served with a side of bread…but you can also serve it with fluffy rice, mashed potatoes, or couscous. For extra veggies, you can also add a healthy side of salad.
Salads that go well with goulash
- Authentic Spanish White Bean Salad
- Easy Greek Fennel Salad
- Warm Spicy Chickpea and Carrot salad with Feta and Dukkah
- Easy roasted eggplant and lentil salad
- Amazing Spicy Black Bean and Zucchini Salad
Red wine sauce
This amazing cozy red sauce has a hint of red wine that creates a deeper flavor and brings out the meatiness of the mushrooms in the best way. As the sauce cooks, all of the alcohol evaporates leaving only the luscious depth and freshness of wine that takes this sauce to the next level.
Do I have to use red wine in goulash?
For a deeply flavorful sauce, you definitely want to use red wine. But I know there are a lot of people who would rather not waste good wine on food, so I’ve got a backup plan. If you would rather make a sauce without red wine, you can use my easy red wine substitute:
Red wine substitute for sauce
To create a sauce that closely mimics red wine you will need:
- add vegetable stock
- 2 tablespoons balsamic vinegar
- and 3 tablespoons red jam (preferably wild berry jam)
Step-by-step: Easy way to make Vegan Goulash
- Heat olive oil in a deep pan and add diced onions, peppers, and potatoes to the pan. Let the vegetables sauté for a few minutes while stirring occasionally. Add the chopped mushrooms and season with paprika, smoked paprika, thyme, oregano, basil, salt, and pepper. Mix to combine everything and cook for 1-2 more minutes at medium heat.
- Next, add the tomato paste, canned tomatoes, vegetable stock, and red wine. Stir to combine everything. Place the bay leaves in the sauce and cover the pan with a lid. Turn the heat down to a simmer and let the goulash simmer for 20-30 minutes or until the potatoes are cooked tender.
- Serve with a dollop of vegan yogurt and a sprinkle of fresh herbs and enjoy.
How to make goulash in a crockpot
Place all the ingredients in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil or parsley and a dollop of vegan yogurt right before serving.
Enjoy.
How to make goulash in an instant pot
- Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, peppers, and potatoes in the pot. Season with all the seasoning; paprika, smoked paprika, thyme, oregano, basil, salt, and pepper. Cook for a few minutes while stirring occasionally.
- Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 8 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
- Leave to rest for 1 minute to let the sauce thicken slightly.
- Serve with a dollop of creamy vegan yogurt on top and enjoy.
Frequently asked questions
Can you freeze goulash?
Yes, you can. This Goulash recipe is very freezer friendly. Just make sure to cool the goulash completely in the refrigerator first, then transfer it to the freezer for long-term storage. Goulash can be frozen for 3-5 months. Remember to defrost and completely reheat the goulash before serving again.
What is goulash?
Goulash is a traditional Hungarian stew filled with meat, usually beef, vegetables, and lots and lots of paprika. Vegan goulash is a goulash with the same seasoning, a delicious deep-flavored sauce, tender vegetables, mushrooms, or other meat substitutes, and still lots and lots of Paprika.
What kind of pot should I use to make goulash?
A large heavy soup pan or any deep-sided pan or pot will work to make this easy plant-based goulash recipe. A Dutch oven will work really well for making creamy goulash every time.
Can I make vegan goulash in a crockpot?
Yes, absolutely. Goulash is easy to make in a crockpot. Just follow the simple instructions in the recipe below to make your own crockpot Goulash in no time.
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The best Vegan Goulash recipe – easy, healthy, and so good
Say hello to the best vegan goulash recipe ever. Calling anything the best ever is a tall order, I know, but this plant-based goulash is a feast of rich deep flavors, amazing meaty textures, magical fragrant spices, and red wine. It’s a recipe you’re going to want to make on repeat.
There’s just something about that deep rich woodsy flavor to portobello mushrooms that brings out the best in red wine and vice versa. It’s a flavor combo that’s irresistibly delicious… it creates a mouthwatering aroma in the kitchen and tastes even better.
Course Dinner
Cuisine Hungarian
Keyword vegan dinner
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Servings 4 people
Author Simone – Munchyesta.com
Ingredients
- 2 tbsp Olive Oil
- 4 large (250g) Portobello Mushrooms chopped
- 3 medium-sized Potatoes diced
- 2 Yellow Onions diced
- 4 cloves Garlic minced or finely chopped
- 1 can Tomatoes fire-roasted canned tomatoes if you can get them
- 3 tsp Tomato Paste
- 2 Red Bell Peppers diced
- 3 tbsp Paprika (yes, I actually mean 3 tablespoons)
- 1 tbsp Smoked Paprika
- 3 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 2-3 Bay leaves
- A pinch of Cayenne Pepper
- 1¼ cup (300ml) Vegetable Broth
- 1¼ cup (300ml) Red Wine Bordeaux, or good red wine
- ½ tsp Salt more to taste
- ¼ tsp Ground Black Pepper
Instructions
Cooking goulash on the stove
Heat olive oil in a deep pan and add diced onions, peppers, and potatoes to the pan. Let the vegetables sauté for a few minutes while stirring occasionally. Add the chopped mushrooms and season with paprika, smoked paprika, thyme, oregano, basil, salt, and pepper. Mix to combine everything and cook for 1-2 more minutes at medium heat.
Next, add the tomato paste, canned tomatoes, vegetable stock, and red wine. Stir to combine everything. Place the bay leaves in the sauce and cover the pan with a lid. Turn the heat down to a simmer and let the goulash simmer for 20-30 minutes or until the potatoes are cooked tender.
Serve with a dollop of vegan yogurt and a sprinkle of fresh herbs and enjoy.
Making in a crockpot
Place all the ingredients in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil or parsley and a dollop of vegan yogurt right before serving.
Enjoy.
Cooking in an instant pot
Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, peppers, and potatoes in the pot. Season with all the seasoning; paprika, smoked paprika, thyme, oregano, basil, salt, and pepper. Cook for a few minutes while stirring occasionally.
Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 8 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
Leave to rest for 1 minute to let the sauce thicken slightly.
Serve with a dollop of creamy vegan yogurt on top and enjoy.
Notes
Red wine substitute for sauce (if you prefer a non-alcohol option)
To create a sauce that closely mimics red wine you will need:
- add vegetable stock
- 2 tablespoons balsamic vinegar
- and 3 tablespoons red jam (preferably wild berry jam)
