clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Goulash (American)

  • Author: Liz Madsen
  • Total Time: 25 minutes
  • Yield: 16 cups 1x
  • Diet: Vegan


This lush and cozy Vegan Goulash is a delicious bowl of noodles, veggies, and beef alternative. It’s easy to make in one pot in 30 minutes.


  • 1 pound pasta of choice (use gluten-free if needed)
  • 4 cups vegetable broth (use half if not using TVP)
  • 2 cups TVP (see note 1)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 - 14.5 oz can (or 1.5 cups) diced tomatoes (try fire-roasted!)
  • 1 - 14.5 oz can tomato puree
  • 2 tbsp tomato paste
  • 2 tbsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 3 tbsp reduced sodium tamari or soy sauce (sub No Soy if needed)
  • 2 tbsp nutritional yeast, optional


  1. Saute: Add onions to a preheated large pot over medium high heat. Saute for 3 minutes, adding water a tablespoon at a time, only when needed (when it starts to stick to the pan). Add the garlic after the onion becomes somewhat translucent and saute another minute. Then add the red bell pepper and saute for one more minute.
  2. Boil: Now add the tomatoes, puree, paste, spices, and broth and stir. Bring it to a boil (you may cover with a lid to speed up the process). NOTE: If you are NOT using TVP, use HALF of the broth suggested, only adding more if needed. Even if you’re using cooked beans or cooked lentils instead, it’s easy to add more liquid but not remove it once things are already mixed together.
  3. Cook the pasta: Add the pasta in and stir well. Turn the heat down to medium and allow it to cook for 5-8 minutes, stirring occasionally to ensure it doesn’t stick to the pot or itself.
  4. Add the TVP if using: Stir the TVP right into the mixture, no need to rehydrate it first. Add in the tamari / soy sauce / No Soy now too. Let it soak up and heat up for just a minute or two, stirring constantly to make sure everything is well mixed. You’re done!
  5. Serve: Serve this goulash up in a bowl with a sprinkle of extra nutritional yeast and a little fresh or dried parsley. Enjoy!
  6. Store: Refrigerate leftovers for up to 5 days in an airtight container. Freeze for up to 3 months in a freezer safe airtight container. I recommend adding a tablespoon or two of water when reheating to keep it from drying out.


  • Note 1: If not using TVP, you can use cooked lentils or beans or tempeh, or whatever, but USE LESS BROTH. The reason this calls for so much broth is the TVP requires some to rehydrate. If you’re substituting something else for the TVP, I’d start with 2 cups of broth and add more if needed.
  • Note 2: You can use vegan chicken broth or vegan beef broth for a different flavor. Also you could try changing up the spices or veggies!
  • Cook Time: 25 minutes
  • Category: Entree, Dinner
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can Be Gluten-Free, Pumpkin Spice Granola