Vegan Goulash

Nutriscore Rating: 74/100

Dive into a comforting bowl of Vegan Goulash, a hearty and flavor-packed one-pot wonder that's perfect for any night of the week. Featuring a medley of tender vegetables like zucchini, carrots, and red bell peppers, this plant-based twist on a classic is brought to life with smoky paprika, earthy cumin, and a rich tomato base. Protein-packed with plant-based ground meat and loaded with chewy elbow macaroni, this dish simmers in a savory broth until all the flavors meld together beautifully. Ready in just 50 minutes, this easy vegan dinner recipe is ideal for feeding a crowd, meal prepping, or enjoying as leftovers. Garnish with fresh parsley for a burst of color and freshness, and savor a cozy, satisfying meal that's completely dairy-free and meat-free. Perfect comfort food with a healthy, wholesome twist!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic
• 2 medium, diced carrot
• 1 large, diced red bell pepper
• 1 medium, diced zucchini
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups low-sodium vegetable broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 1 tablespoon soy sauce
• 2 cups dry elbow macaroni
• 8 ounces plant-based ground meat
• 1 bay leaf
• 1 teaspoon (to taste) salt
• 0.5 teaspoons (to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

📝 Instructions

9 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and cook for 3-4 minutes, until translucent.

3. Stir in the minced garlic, carrots, red bell pepper, and zucchini, and cook for another 5 minutes until the vegetables soften.

4. Add the tomato paste, smoked paprika, sweet paprika, cumin, and oregano, and stir to coat the vegetables evenly in the spices. Cook for 1-2 minutes to toast the spices.

5. Pour in the vegetable broth, diced tomatoes, and tomato sauce. Stir well to combine.

6. Add the soy sauce, dry elbow macaroni, plant-based ground meat, and the bay leaf to the pot. Stir everything together and bring to a boil.

7. Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.

8. Remove the bay leaf and season the goulash with salt and black pepper to taste.

9. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

1 serving (2928.0g)

Calories		2134
% Daily Value*
Total Fat		78.2 g	100%
	Saturated Fat	18.6 g	93%
	Polyunsaturated Fat	2.9 g
Cholesterol		0 mg	0%
Sodium		7257 mg	316%
Total Carbohydrate		287.3 g	104%
	Dietary Fiber	38.2 g	136%
	Total Sugars	61.8 g
Protein		86.5 g	173%
Vitamin D		0.0 mcg	0%
Calcium		540 mg	42%
Iron		21.9 mg	122%
Potassium		4445 mg	95%

*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.

Source of Calories

Fat: 703 cal (32.0%%)

Protein: 346 cal (15.7%%)

Carbs: 1149 cal (52.3%%)