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A white plate of vegetarian goulash with a bite on a fork to the side and bowls of red pepper flakes and green onions.
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Vegetarian Goulash Recipe

This Vegetarian Goulash makes a hearty dish that's perfect to serve any time of year. Elbow macaroni and a plant-based protein cook in a zesty tomato sauce that's packed with so much flavor! Ready in about 30 minutes, so it's perfect for busy weeknights or any time you need a meal on the table in a short amount of time.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 - 8 servings
Calories 568kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced, about one small onion
  • 1 small green bell pepper diced
  • 3 cloves garlic minced
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can petite diced tomatoes
  • 2 cups veggie broth
  • 1 ½ tablespoons vegan Worcestershire Sauce or soy sauce
  • 1 tablespoon white miso optional
  • 1 tablespoons Italian Seasoning
  • 1 bay leaf
  • 1 pinch red pepper flakes optional and can add more if desired
  • 8 ounces elbow macaroni uncooked
  • 3 cups your choice of protein 2 cans lentils or beans drained or meatless crumbles
  • ½ cup cheddar cheese shredded (vegan or regular)
  • ½ teaspoon salt optional

Instructions

  • Add olive oil to a dutch oven or large pot over medium heat. Add onion and bell pepper to the pot and cook until the vegetables are very soft, about 10-12 minutes.
    1 tablespoon olive oil, 1 cup onion, 1 small green bell pepper
  • Add garlic and cook about one minute, stirring frequently.
    3 cloves garlic
  • Pour tomato sauce, diced tomatoes, veggie broth, vegan Worcestershire sauce, Italian seasoning, white miso, bay leaves, choice of protein, red pepper flakes, and dried macaroni noodles. Stir everything together.
    1 15-ounce can tomato sauce, 1 15-ounce can petite diced tomatoes, 2 cups veggie broth, 1 ½ tablespoons vegan Worcestershire Sauce, 1 tablespoon white miso, 1 tablespoons Italian Seasoning, 1 bay leaf, 1 pinch red pepper flakes, 8 ounces elbow macaroni, 3 cups your choice of protein
  • Cover with a lid. Cook at a simmer and stir occasionally until the pasta is tender, about 20 minutes. Be sure the temperature is at a low enough temperature that it doesn’t come to a roiling boil.
  • Remove the bay leaves and stir in the vegan or regular cheddar cheese. Taste and add salt if needed. Let it sit for five minutes and serve. Enjoy!
    ½ cup cheddar cheese, ½ teaspoon salt

Notes

  • Let It Sit. Just five minutes gives the dish time to soak up all the juices and setup properly. I usually use the time to finish off other components of the meal.
  • Monitor the Temperature. You want it to cook at a gentle simmer which is a few bubbles seen on the top. At a higher temperature, the liquid may evaporate and the dish may not cook properly.
  • Dice the Veggies Small. Cutting the onion and bell pepper into small pieces makes it cook faster in the dish. Too large and they may be a bit crunchy which doesn't work so well.
  • Taste Before Adding Salt. You may or may not need more depending on your own taste buds and the salt in your broth, tomatoes, and miso.

Nutrition

Calories: 568kcal | Carbohydrates: 93g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 663mg | Potassium: 1127mg | Fiber: 32g | Sugar: 6g | Vitamin A: 330IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 8mg