Hungarian Goulash with Tempeh Crock Pot Slow Cooker
Warm up your kitchen with the irresistible flavors of Hungarian Goulash made plant-based with hearty tempeh in this Crock Pot slow cooker recipe. This comforting one-pot dish combines smoky paprika, fragrant caraway seeds, and a medley of colorful vegetables, including bell peppers, carrots, and potatoes, for a rich and wholesome stew. Tempeh takes center stage, providing a protein-packed and satisfying twist on the classic recipe. With minimal prep and the magic of slow cooking, it's an effortless way to achieve deep, bold flavors that develop over hours. Serve this vegan Hungarian goulash with crusty bread or noodles for a cozy dinner that's brimming with Old World charm. Perfect for busy weeknights or meal prepping, this dish is both nourishing and bursting with authentic flavors.
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Recipe Information
Ingredients
- 16 oz Tempeh
- 1 large Yellow onion
- 2 medium Bell peppers (red and green)
- 3 medium Carrots
- 2 medium Potatoes
- 3 large Garlic cloves
- 2 tbsp Paprika (sweet or smoked)
- 1 tsp Caraway seeds
- 2 tbsp Tomato paste
- 4 cups Vegetable broth
- 1 piece Bay leaf
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Cut the tempeh into bite-sized cubes and set aside.
Peel and dice the onion. Core and slice the bell peppers into strips. Peel and cut the carrots into rounds. Dice the potatoes into 1-inch cubes. Mince the garlic cloves.
In a non-stick skillet, heat the olive oil over medium heat. Sauté the tempeh cubes until they are lightly browned on all sides, approximately 5-7 minutes.
Transfer the browned tempeh into a Crock Pot slow cooker.
In the same skillet, add the diced onion, bell peppers, carrots, and garlic. Sauté for 3-5 minutes until slightly softened, then add the mixture to the slow cooker.
Add diced potatoes, paprika, caraway seeds, and tomato paste into the slow cooker. Stir to evenly coat the vegetables and tempeh with the spices.
Pour in the vegetable broth and add the bay leaf. Season with salt and black pepper.
Cover the slow cooker with its lid and cook on the low setting for 6-8 hours (or on high for 3-4 hours), until the vegetables are tender and the flavors have melded together.
Once cooked, remove the bay leaf and adjust seasoning as needed with additional salt or pepper.
Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or cooked noodles for a complete meal.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 50.0 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 7782 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
