Hungarian Goulash- Kidney beans, yellow onions, and your favorite vegan-friendly ground "meat" are simmered together with flavorful smoked paprika and then tossed with whole wheat macaroni to create a tasty stew the entire family will enjoy.
Have you ever had goulash? It's a traditional Hungarian dish typically made with beef, tomatoes, and paprika, then served over rice, noodles, or potatoes. But it can easily be made vegan by swapping beef for a meat substitute.
It's an easy weeknight meal. This hearty vegan version is just as delicious as the original and is the perfect cozy meal during colder weather. The recipe is simple to follow and easily customizable with any leftover vegetables you may have at home. Plus, it's really affordable to make a big batch to eat all week long.
Why You'll Love This Hungarian Goulash Recipe
Hearty- This vegan goulash is the perfect meal for any day of the week. Full of macaroni, beans, meatless ground meat, and a tomato-based sauce, it will leave you feeling satisfied without being weighed down.
Great To Make Ahead- Goulash is one of those meals that actually improves with time. It's perfect for meal prep or to make ahead and freeze for a busy week. If you have any, the leftovers will be even tastier than when you first made it.
Kid-Friendly- This is a great recipe to get your kids involved in the kitchen. They can help measure, mix, and chop the veggies. Plus, they'll love eating it as much as you'll love making it!
Freezes Well- This Hungarian goulash freezes beautifully. Leftovers stored in an airtight container will last up to 3 months in the freezer.
Customizable- Don't like one of the ingredients? Leave it out or swap it for something else. This recipe is very versatile and can be easily tailored to your liking.
Delicious- The most important reason to make this recipe is that it's just plain delicious! It's the perfect comfort food, especially on a chilly day.
Equipment Needed To Make Vegan Hungarian Goulash
- Large Skillet With Lid
- Cutting Board
- Stirring Spoon
- Large Pot
How To Make This Kid-Friendly Hungarian Goulash
In a large skillet, heat the oil and add the onions. Sauté until translucent, then add the paprika and marjoram and cook until fragrant. Add the tomatoes and water to the skillet and bring to a boil.
Cover the skillet with a lid and lower the heat once the mixture comes to a boil. Allow the goulash to simmer for about an hour, stirring every 15 minutes.
Add the beans and meatless ground beef to the goulash before bringing it back to a boil. Cover the skillet, lower the heat to low, and let it all simmer while you cook your macaroni as directed in a separate pot.
Drain the noodles and add them to the goulash mixture. Season with salt and pepper, then serve.
What to Serve/Pair With Vegan Goulash
If you're looking for ideas for what will go with Hungarian goulash, we've got you covered! Here are some of our favorites:
- Crusty bread
- Roasted potatoes
- Mashed potatoes
- Steamed rice
- Cauliflower rice
- Green salad
- Sliced avocado
- Vegan sour cream
- Pickled red onions
- Fresh parsley or cilantro
- Vegan cheese
Popular Substitutions & Additions
There are a few common substitutions and additions that you can make to this goulash recipe:
Spices- Feel free to add additional spices to the goulash. Some popular options include onion powder, garlic powder, cumin, and chili powder.
Tomatoes- You can use diced fresh tomatoes instead of canned plum tomatoes.
Beans- You can use any type of beans you like in this recipe. Great options include black beans, cannellini beans, and pinto beans.
Macaroni- You can use any type of pasta you like in this recipe. Smaller pasta shapes like shells or elbow macaroni work well.
Vegetables- You can add other vegetables to the goulash if you like. Popular options include carrots, celery, and bell peppers.
How To Reheat & Store Goulash
What Is The Best Way To Store Vegan Goulash?
To store, allow the goulash to cool completely, then store it in an airtight container in the refrigerator.
How Long Will Vegan Goulash Last In The Fridge?
When stored properly, this Hungarian goulash will last up to 4 days in the fridge.
Can I Freeze This Vegan Goulash?
Yes, you can freeze this Hungarian goulash. Store it in an airtight container in the freezer for up to 3 months. When you're ready to eat it, thaw it overnight in the refrigerator.
How To Reheat Vegan Goulash?
The best way is to reheat it on the stove over medium heat, occasionally stirring, until it's heated through.
You can also reheat it in the microwave. Place the desired amount of goulash in a microwave-safe bowl and heat it on high for 2-3 minutes, or until the desired temperature is reached.
Vegan Hungarian Goulash FAQs
Is there something else I can use if I don't have macaroni?
Yes, this recipe can use any type of small pasta, like shells, elbows, or even orzo.
Can I make this Hungarian goulash gluten-free?
Yes, you can make this recipe gluten-free by substituting the wheat macaroni for gluten-free pasta.
What other types of beans can I use in this recipe?
You could use any type of beans you like in this recipe. Black beans, white beans, and pinto beans would all work well.
Do I have to use smoked paprika?
No, you could use regular paprika or even a mild chili powder.
Can I make this vegan goulash recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply store it in an airtight container in the refrigerator and reheat it when you're ready to eat.
Could this goulash recipe be made in a slow cooker?
Yes, you could make this vegan goulash in a slow cooker. Simply follow the directions up until the point where you add the macaroni. Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. When it's done, add the cooked macaroni and stir to combine.
Don't Forget To Come Back And Let Me Know How Your Vegan Hungarian Goulash Turned Out!
Vegan Goulash - Kid Friendly
- 1 tablespoon extra virgin olive oil
- ½ cup small yellow onion, finely diced
- 2 tablespoons smoked paprika
- ¼ teaspoon dried marjoram
- 28 ounces whole peeled plum tomatoes - large can - 28 ounces
- ¾ cup water
- 15 ounces kidney beans - can, draines
- 12 ounces meatless ground meat
- 1 teaspoon sea salt
- ¼ 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.
Hi! Do you think it would be possible to use TVP instead of frozen meatless crumbles?
Hi Julia! Yes, that would be no problem at all. 🙂
This looks so good!! I'm in a situation where my cooking fuel is limited (on a boat). Would I lose a lot of flavor to use chopped tomatoes and reduce the amount of cooking time (should I also reduce the amount of water added)? Thanks.
On a boat! How exciting Tanya. Chopped tomatoes would be great and you can reduce the amount of cooking time. Maybe cut the water to 1/2 cup since there won't be any liquid from a can you probably need that. Bring it to a boil, turn it down, cook 5 minutes and taste it. Let your tastebuds decide but I think that should be very good.
Thanks, Ginny!! I can't wait to try it!
Is the marjoram in this recipe ground or whole leaves?