Vegan Goulash

Easily whip up this American vegan goulash on busy weeknights or when you're craving something ultra comforting! It has all the delicious flavors of the classic dish, made in just one pot!

4.86 from 7 votes

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Bonnie - Serene Trail

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 472kcal

Ingredients

1 tablespoon olive oil
1 medium white onion, diced
8 ounces baby bella or white mushrooms, diced, (200g)
4 medium garlic cloves, minced
2 (15 oz) cans of tomato sauce, (850g)
1 (14.5 oz) can of diced tomatoes, (411g)
1/2 tbsp vegetable bouillon + 3 cups water, or veggie broth, (710ml)
1 tablespoon Worcestershire sauce, or soy sauce
1 tablespoon Italian seasoning
1/2 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
2 cups elbow macaroni pasta, uncooked, (230g)
1 cup vegan cheddar shreds, (100g)

Instructions

Bring a large pot to medium heat and add the olive oil to it. Then, add the onions, mushrooms, and garlic. Sauté them for about 5 minutes or until the onions are translucent.
Add the tomato sauce, diced tomatoes, bouillon, water, Worcestershire sauce, Italian seasoning, salt, pepper, and brown sugar. Stir occasionally as it cooks (and thickens) for 10 minutes.
Stir in the uncooked pasta and then cover the pot. Revisit it every few minutes to give it a good stir and then cover it again. Let it cook for about 15 minutes or until the pasta is tender.
Take the pot off of the heat and mix in the vegan cheddar. Garnish the goulash with fresh herbs such as cilantro, parsley, or basil.

Video

Notes

The mushrooms will release some liquid while being sautéed. Keep it in the pot as this will help keep them moist as they cook down.

The goulash will thicken as it cools down.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.