Vegan goulash, made with potatoes, vegetables and TVP! A healthy vegan version of the traditional Hungarian dish, this easy recipe requires just one pot but does not miss out on any flavour. Savoury, smoky and rich, it is also oil-free.
I just can’t get enough of comfort food nowadays. I’m sure a lot of you can relate. It’s cold, dark and extra rainy outside. My answer to make myself feel better? Either go to to the gym or prepare some delicious food – oftentimes, one follows the other. Bonus points if the food I make can appeal to the meat eaters in my family as well as my very vegan self.
That’s where this vegan goulash recipe comes in. It’s a fail-proof meal that will satisfy all of your comfort food cravings every time and turn out a total crowd pleaser!
Hearty vegan goulash
Traditional goulash is a Hungarian dish, made with meat and different vegetables. It’s famous for being super flavourful and smoky, with a good amount of spice. In its thickness and richness, it kind of resembles a super hearty stew.
Growing up in Russia, where goulash is also really popular, I used to eat this dish all the time: both at home, and when my family went out to restaurants. So, I decided to make a vegan and healthy version to create nostalgia compatible with my current dietary requirements.
The result? A resounding success. My mum and step-dad, who are both quite fussy, loved it, and its currently on our dinner rotation at least once a week. That’s fab because it means no feeling isolated at dinner time for me!
Imagine this: a thick, chunky texture, enriched with hearty and starchy potatoes and a lot of vegetable flavours coming together to create something magical. There’s also smokiness coming from paprika and just the right amount of spice. In other words, you’ll want this as a weeknight dinner every day!
Goulash made with TVP
This vegan goulash uses TVP, or textured vegetable protein, as a meat replacement. This is a spy product which is neutral in flavour on its own but resembles the texture of meat when you soak and cook it.
You can also use other typical meat replacements such as tofu or crumbled tempeh, but TVP is the most ‘realistic’ option. It is also healthy, being naturally low in fat and high in protein.
Tips for the best vegan goulash
- If you can, use Hungarian paprika. I know it’s harder to get hold of, but achieves the best result.
- Don’t add too much liquid in order to achieve the best thick and hearty texture.
- This dish lasts around 3 days in the fridge in an airtight container, and actually tastes better as leftovers because this gives the flavours time to develop!
- I find that using oat milk achieves the best result because it has the richest flavour.
How to make plant based Hungarian goulash
Cover the TVP in lukewarm water and leave to soak for around 10 minutes.
Meanwhile, start by adding onion, garlic, celery and onion powder to a non-stick saucepan with around 2 tbsp water. Sauté for around 3 minutes, until beginning to soften.
Add fresh tomatoes, bell pepper and paprika to the saucepan. Sauté for a further 2-3 minutes.
Add potatoes, chopped tomatoes, tomato paste, vegetable broth and plant based milk. Simmer, stirring occasionally, for around 10 minutes, until the potatoes begin to soften.
Stir in the TVP and mustard. Simmer for a further 10 minutes, stirring occasionally and adding more liquid if it starts to get dry.
Add the spinach and stir them through the goulash until they wilt. Season to taste with salt and serve with rice or noodles.
Other vegan one pot dinners
- Mushroom tofu stir-fry
- Peanut chickpea curry
- Chunky potato soup
- Easy potato curry
- One pot chickpea pasta
Let me know in the comments: what do you typically eat when you’re craving comfort food? If you give this vegan goulash recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.
Hearty Vegan Goulash Recipe (Oil-free)
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 stalks celery chopped
- 1 tsp onion powder
- 1.5 cups TVP (textured vegetable protein)
- 1 cup fresh tomatoes chopped
- 1 medium bell pepper chopped
- 4 tbsp paprika
- 2.5 cups potatoes chopped
- 1 can chopped tomatoes
- 1/4 cup tomato paste
- 1.5 cups vegetable stock
- 1 cup plant based milk
- 1 tbsp mustard ensure vegan and gluten-free
- 2 cups spinach
- sea salt to taste
- Cover the TVP in lukewarm water and leave to soak for around 10 minutes.
- Meanwhile, start by adding onion, garlic, celery and onion powder to a non-stick saucepan with around 2 tbsp water. Sauté for around 3 minutes, until beginning to soften.
- Add fresh tomatoes, bell pepper and paprika to the saucepan. Sauté for a further 2-3 minutes.
- Add potatoes, chopped tomatoes, tomato paste, vegetable broth and plant based milk. Simmer, stirring occasionally, for around 10 minutes, until the potatoes begin to soften.
- Stir in the TVP and mustard. Simmer for a further 10 minutes, stirring occasionally and adding more liquid if it starts to get dry.
- Add the spinach and stir them through the goulash until they wilt. Season to taste with salt and serve with rice or noodles.