Vegetarian Goulash Crock Pot
Warm up your weeknight dinner routine with this hearty and comforting Vegetarian Goulash Crock Pot recipe! Bursting with tender vegetables like zucchini, carrots, and potatoes, this slow-cooked dish is enriched with a savory tomato broth infused with smoky paprika, cumin, and aromatic herbs. Perfectly cooked elbow macaroni soaks up all the rich flavors in the final minutes, making this one-pot meal a satisfying and versatile option for the whole family. With minimal prep time and the convenience of a slow cooker, it’s an ideal recipe for busy days or meal prepping. Serve it hot, garnished with fresh parsley for a pop of color and brightness, and enjoy this cozy vegetarian twist on a classic comfort food. Perfect for keyword search topics like "easy vegetarian crock pot recipes," "meatless comfort food," and "slow cooker vegetable goulash"!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 cloves, minced garlic
- 2 medium, peeled and sliced carrots
- 1 large, diced red bell pepper
- 1 medium, cubed zucchini
- 2 medium, peeled and cubed potatoes
- 2 14-ounce cans canned diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 whole bay leaves
- 2 cups uncooked elbow macaroni
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and sauté for another 1 minute until fragrant.
Transfer the sautéed onion and garlic to the crock pot. Add the carrots, red bell pepper, zucchini, and cubed potatoes.
Pour in the canned diced tomatoes (with their juice), tomato paste, and vegetable broth. Stir to combine.
Add the paprika, smoked paprika, ground cumin, dried oregano, dried thyme, salt, black pepper, and bay leaves. Mix well to incorporate the spices evenly.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
About 30 minutes before serving, add the elbow macaroni to the crock pot. Stir to mix the pasta into the liquid.
Replace the lid and continue cooking for 20-30 minutes or until the pasta is al dente. Stir occasionally during this time to prevent the pasta from sticking.
Taste and adjust the seasoning with additional salt or pepper, if needed. Remove the bay leaves before serving.
Ladle the goulash into bowls and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 76.6 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 7139 mg | 152% | |
*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.
