Vegan Goulash is a meat-free alternative to the traditional Hungarian stew. It's made by sautéing garlic, bay leaves, rosemary, and spices, then adding chickpeas, potatoes, mushrooms, pumpkin, carrots, and peeled tomatoes. These are then cooked in boiling vegetable broth, and fresh or frozen broccoli florets and peas are added later.
The result is a fragrant, nutritious, and flavorful one-dish meal, perfect for a family lunch or dinner with vegan or vegetarian guests , served with toasted bread slices.
Vegan Goulash Variations
To make it even richer and tastier, you can add diced seitan or rehydrated soybean chunks and a drizzle of tamari sauce. You can also replace the chickpeas with borlotti beans or lentils, the cardoncelli mushrooms with porcini mushrooms, and generally, use whatever vegetables you have available.
What Can I Serve With Vegan Goulash?
Vegan Hungarian-style goulash pairs well with sides that complement its rich, paprika-based sauce and hearty texture. Classic choices include potatoes, noodles, or dumplings, such as vegan spaetzle, which are excellent for soaking up the sauce. It also works beautifully with crusty bread, especially sourdough or rustic loaves, for dipping. For a lighter balance, serve it with pickled vegetables, a simple cucumber salad, or steamed greens to add freshness and acidity. If you want a more complete plant-based meal, pair it with roasted root vegetables or a side of cabbage, both of which fit naturally with Hungarian flavors.
Storage Instructions
Vegan vegetable goulash can be stored in the refrigerator, tightly closed in an airtight container, for up to 1 day. If you used only fresh ingredients, you can freeze it for up to 1 month.
Ingredients
How to Make Vegan Goulash
To prepare the vegan vegetable goulash, pour a generous drizzle of oil into a large saucepan, add the peeled garlic, bay leaves, rosemary and spices and fry for a few moments.
To prepare the vegan vegetable goulash, pour a generous drizzle of oil into a large saucepan, add the peeled garlic, bay leaves, rosemary and spices and fry for a few moments.
Add the drained pre-cooked chickpeas and the peeled potatoes cut into not too large pieces.
Add the drained pre-cooked chickpeas and the peeled potatoes cut into not too large pieces.
Continue with the peeled and diced pumpkin and the cardoncelli mushrooms, cleaned and cut into pieces.
Continue with the peeled and diced pumpkin and the cardoncelli mushrooms, cleaned and cut into pieces.
Complete with carrots and the onion cut into thin slices.
Complete with carrots and the onion cut into thin slices.
Mix and brown over high heat for a few minutes, then add the tomato pulp and mix again.
Mix and brown over high heat for a few minutes, then add the tomato pulp and mix again.
Season with salt and pepper, then pour in the boiling vegetable stock until all the vegetables are covered. Bring to a boil and cook for 20 minutes.
Season with salt and pepper, then pour in the boiling vegetable stock until all the vegetables are covered. Bring to a boil and cook for 20 minutes.
After this time, also add the broccoli florets.
After this time, also add the broccoli florets.
Finally, finish with fresh or frozen peas. Cover with a lid and cook for another 20 minutes, stirring occasionally and adding more broth if necessary. Finally, divide the goulash into serving dishes, accompanied by toasted bread.
Finally, finish with fresh or frozen peas. Cover with a lid and cook for another 20 minutes, stirring occasionally and adding more broth if necessary. Finally, divide the goulash into serving dishes, accompanied by toasted bread.
The vegan vegetable goulash is ready to be enjoyed!
The vegan vegetable goulash is ready to be enjoyed!
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