Vegan Hungarian Goulash would be great for this Halloween! AKA Hungarian Boolash Goulash it tastes just as delicious as the original downhome version but there is more fun involved.
This is always a favorite child’s recipe (my husband’s too) so why not give it a fun name and serve it at Halloween. This harkens back to when I was learning to cook – way back when.
I always used mom’s red Betty Crocker cookbook. It is the best basic cookbook for beginner’s that I had ever seen.
In fact, this recipe is so easy that I had been doing it by heart for years. A little herbs here and a little spices there.
What are your kids dressing up as this year? Are they scary or sweet? Do they stick to scary or sweet every year?
My darling adorable cute little nieces always want to be the creepiest scariest things they can think up. Creeps me out!
Back to food – I originally called this recipe Hungarian Boolash Goulash but it was too hard to find on the internet. So I decided to call it what it really is. Vegan Hungarian Goulash.
It’s also easy to change up depending on the company/people you are serving. You could use noodles instead of macaroni.
This one is also a bit different because it is plant-based and the ‘meatless ground’ soy and wheat protein adds wonderful texture to the dish.
Sometimes when I do add the extra mac (only because Ed is a fanatic for macaroni) I’ll also add some more diced tomatoes and it’s liquid to keep the ratio correct.
Send your kids out this Halloween with a full tummy of this warm macaroni dish. Hungarian Boolash Goulash really is a basic good comfort food.
It’ll make you feel better than you did when they come home with all those sweets too.
Hey, have you seen this sweet? Copycat Almond Joy Candy Bars are a little scary and kind of too special to hand out to the masses but if you have a few special little ones then pass ’em around.
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Vegan Hungarian Goulash - Kid Friendly
- 1 tablespoon extra virgin olive oil
- 1/2 cup small yellow onion, finely diced
- 2 tablespoons smoked paprika
- 1/4 teaspoon dried marjoram
- 28 ounces whole peeled plum tomatoes - large can - 28 ounces
- 3/4 cup water
- 15 ounces kidney beans - can, draines
- 12 ounces meatless ground meat
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 12 ounces whole wheat macaroni - dried package
- Add oil to a large skillet and heat. Add the diced onions and saute until translucent.
- Add the paprika and marjoram, cook a minute on low and mix well.
- Add the can of tomatoes and water and bring to a boil.
- Cover and turn down the heat to low and simmer 1 hour, stirring every 15 minutes to help break up the tomatoes.
- Add the kidney beans and 'meatless ground meat'
- Bring back to a boil.
- Cover and turn the heat down to low. Cook 15 more minutes.
- Season with salt and pepper.
- Bring a large pot to boil for the macaroni.
IF SERVING NOW:
- Stir in 2 Tablespoons of salt to the water.
- Add the macaroni and cook according to directions.
- When finished, drain and add the macaroni to the goulash mixture.
- Heat through and serve.
Do not add the macaroni, let cool to room temperature. Package in rigid sided containers to freeze.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT BEFORE SERVING:
Bring a large pot to boil for the macaroni. Stir in 2 Tablespoons of salt to the water. Add the macaroni and cook according to directions.
When finished, drain. Put the goulash in a large skillet. Add the cooked macaroni. Heat through and serve.