Vegetarian Turkey Goulash
Satisfy your comfort food cravings with this hearty and flavorful Vegetarian Turkey Goulash, a plant-based twist on a classic favorite. Made with protein-rich vegetarian turkey crumbles, tender elbow macaroni, and a robust blend of smoked paprika, cumin, oregano, and garlic, this dish delivers all the comfort and warmth of traditional goulash without the meat. Simmered in a rich tomato sauce with vegetable broth and fresh peppers, every bite bursts with savory goodness. Perfect for busy weeknights, this one-pot wonder takes only 45 minutes from start to finish and is customizable with gluten-free pasta or a sprinkle of fresh parsley as garnish. Ideal for vegetarians, flexitarians, or anyone craving a lighter yet satisfying twist on a hearty classic, this recipe is easy to make, delicious to eat, and sure to impress the entire family.
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Recipe Information
Ingredients
- 12 ounces vegetarian turkey crumbles (plant-based)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves minced garlic
- 1 medium red bell pepper, chopped
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 cups uncooked elbow macaroni (or other short pasta, gluten-free if needed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and red bell pepper and cook for another 2-3 minutes until the pepper begins to soften.
Add the vegetarian turkey crumbles, paprika, smoked paprika, cumin, and oregano. Stir well to coat the crumbles with the spices and cook for 3-4 minutes until heated through.
Add the canned diced tomatoes (with their juices), tomato paste, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a gentle simmer and stir in the uncooked elbow macaroni.
Season with salt and black pepper. Stir well to ensure the pasta is evenly distributed and submerged in the liquid.
Cover the pot and let it simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened into a sauce.
Taste and adjust the seasoning with additional salt or pepper as needed.
Remove from heat and let the goulash sit for a few minutes to allow the flavors to meld together.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5865 mg | 255% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 46.1 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4065 mg | 86% | |
*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.
