Vegan Hungarian Goulash

Vegan Hungarian Goulash

This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist. This is a meatless goulash, but I promise you won't miss it. It is hearty, savory and with a touch of red wine to give it a truly delicious deep flavor.

You all should know by now that I'm all about comfort food on this blog....but in a healthier way. You know, Garlic Alfredo, Classic Vegan Noodle Soup, Smoky Sweet Potato Black-Eyed Pea Soup, Chili Cheese Fries, Big Time Vegan Mexican Burrito Bowl. Get the idea? One of my passions when creating recipes is to take classics and give them my vegan twist and take away the unhealthy parts of the recipe, while still keeping that amazing flavor.

This Vegan Hungarian Goulash is one of those recipes. It's all about the paprika.

Now, unfortunately, the classic way of Hungarian Goulash has of course been Americanized like so many dishes. Americans turned Hungarian goulash into a pasta dish and often adding a bunch of cheese. This is not the classic way and honestly I don't even think a bunch of pasta really goes either. Just my opinion. It's basically similar to a stew with some richly flavored broth, a very saucy broth. Although it's not traditional, I like this goulash over white rice, too.

So, today is most like the classic Hungarian version with my own way of cooking and flavor desire, and of course, without the meat. This goulash is so hearty and chunky and filling that you will be happily stuffed. All without any unhealthy ingredients and it's totally oil-free.

The flavor, omg, the flavor is incredible. It's very savory and loaded with flavor. Not mild in any way, shape or form. Classic Hungarian goulash is notably all about paprika and lots of it. I used legit Hungarian paprika here. The flavor is fresher and dynamic. You of course can use regular paprika, but the flavor is not going to be the exact same, so do yourself a favor and order the Hungarian. It's really delicious. Since this goulash is meatless, I wanted to try to add some extra flavoring to give that savory flavor that meat gives, so I added a touch of red wine. Not a ton, but enough to deepen the flavor. I initially tried this with 1/2 cup of red wine and found the wine flavor to be too pronounced, so 1/4 cup was better.

As usual, you will only need 8 ingredients for this recipe (+ salt/pepper):

  • onions
  • red bell peppers
  • garlic
  • red potatoes
  • tomatoes
  • low-sodium veggie broth
  • Hungarian paprika
  • red wine

I hope you all really love this recipe! Let me know what you think below in the comments! Also, a reminder, if you signed up for the Plant-based Cooking Summit that I mentioned in last week's post, then tomorrow is my day for the video interview! I'm looking forward to seeing what I said...since I don't really remember all too well, LOL!

Vegan Hungarian Goulash

Yields 4 servings

This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist. This is a meatless goulash, but I promise you won't miss it. It is hearty, savory and with a touch of red wine to give it a truly delicious deep flavor.

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 packed cups (320 g) finely chopped white onion
  • 2 red bell peppers, chopped (270 g)
  • 6 extra large cloves garlic, minced (18 g)
  • 2 1/2 - 3 cups (690 g) low-sodium broth (amounts added at different times)
  • 1-2 teaspoons fine sea salt (see directions)
  • 3-5 tablespoons Hungarian Paprika , make sure it's not smoked (I used 5, but that may be too strong for some, so start with 3 and add more if desired. It's important to use Hungarian for the best flavor)
  • 1/4 cup dry red wine
  • 8 small (560 g) red or gold potatoes (do not use russet), chopped into 1/2 inch chunks
  • One 14.5 oz can of diced tomatoes with juices (mine had added salt)
  • 1/2 teaspoon ground black pepper
  • Eat as a stew or serve over white rice, which I like to do as well

Instructions

  1. Have all of your vegetables chopped and ready to go before beginning, as the cooking process is fairly quick.
  2. Add the onion, bell peppers, garlic, JUST 1 cup of the broth and JUST 1 teaspoon of the salt to a large pot over medium heat. Once it begins to bubble all over, cook for about 8 minutes until the veggies are tender and all the broth is gone. You want the broth gone before adding the wine, this will keep the sauce thick and not watery at the end.
  3. Add the paprika and wine and cook for about 3 minutes.
  4. Add the potatoes, tomatoes, pepper, another 1/2 teaspoon salt and the remaining broth. Start out with 1 1/2 cups and add more if desired or needed to cook the potatoes. I used the full 2 cups because my potatoes needed it and I wanted it a bit saucy. Stir well and turn the heat to high. Once it comes to a boil, cover and lower the heat to medium-low. Cook for about 15-20 minutes until the potatoes are tender, but not mushy. Taste and add any more salt or paprika. I added another 1/4 teaspoon or so of salt. Serve immediately either as is or over white rice.

Notes

Nutrition per serving (based on 4): 218 calories, 1.4 g fat, 45.2 carbs, 7.7 g protein, 8.4 g fiber, 12.2 g sugar, 950 mg sodium

7.6.3
1897

58 Comments

  1. Love that you made this healthy, Brandi! And with only 8 ingredients so easy. I have to find Hungarian Paprika, never tried this before. I'm all about spicy food, hot sauce, tabasco, big yes! I know I would love your version, just looking at your pictures makes me hungry!
    • brandi.doming@yahoo.com
      Thank you so much Florian! I just order it off Amazon, super cheap, but I'm sure some specialty stores would have it too. It's just easy and quick with Amazon prime (2 days!), lol!
      • I just made this delicious goulash today. I had to substitute balsamic glaze for the wine as I do not use alcohol. I don't use salt, but the salt free substitute I used (Benson's Table Tasty and Benson's ZESTY) were very good. On my personal serving, I added some cayenne pepper because I like things extra spicy. This recipe is going to become a regular at our house both for its robust flavor and because it is easy to make. Thanks so much for sharing this recipe, Brandi.
        • brandi.doming@yahoo.com
          So wonderful to hear! So glad it was delicious and you enjoyed it! Cayenne pepper sounds delish. I love spicy, too! Thank you for the wonderful review!
        • I don't use alcohol, either, but have tons of balsamics. Can you tell me what flavor you used? Can't wait to try this!
          • brandi.doming@yahoo.com
            You should be able to use a tbsp or so of a dark balsamic or red wine vinegar...just add to taste. Just start out with 1 tbsp or so!
  2. This looks amazing girl. Wow. I think serving it over rice is a great idea and I am sure I would love it served that way as well. Your pictures make this feel some comforting and savory and satisfying. I can't wait to try it. And yay I am so glad your day for the summit is tomorrow. I am signed up but I am behind on the videos. I don't know if I will catch up before they are not longer available. But yours is definitely not one I am going to miss :D
    • brandi.doming@yahoo.com
      Thank you so much Christina!! I'm pretty sure there isn't much that wouldn't taste good with rice, hahaha! This is super yummy on it and so hearty! I can't wait to hear what you think!
  3. I am one of your silent food stalkers that is always silently feeding off of your recipes. It's time for me to make a peep. I don't consider myself much of a cook but I've made quite a few of your recipes and if I say so myself they were delicious. I love your approach and your passion in what you do. I'm glad you're in our healthy food eating world! I'm definitely going to give this recipe a go. Blessings from your silent majority!😊👍
    • brandi.doming@yahoo.com
      Hi Timmo! Silent stalker, haha! Love it! Your comment was so sweet, I'm so glad to hear you've been enjoying my recipes so much! I love to hear that! Be sure to let me know what you think after you try this!
  4. LOL, Brandi!!! Amazon is sold out of the Paprika - everybody must be making this!!!!
    • brandi.doming@yahoo.com
      Oh no, that is too funny! When I added the link yesterday to the post, it was still available! I guess you are right, everybody bought some, lol! I have updated the link with another size, just slightly bigger and that one is available! Check it now!
  5. When I first read that title I was like whoa Brandi has gone international on us!! I honestly have never really known what goulash is and was expecting something much crazier. But even though it's new to me, it totally falls into the category of crave-worthy comfort food already. Adding a bunch of cheese and pasta to what was originally probably a pretty healthy dish--yep, that sounds like something Americans would do haha. But you definitely don't need that or the meat. Hungarian paprika? Who knew! There are so many different kinds of paprika and as you know paprika is one seasoning I actually really love so tasting the difference between the usual grocery store stuff and this variety would be really interesting. I love that you loaded it up with potatoes and veggies instead, no chance of missing the meat here! I've already learned something new today and it's not even noon :)
    • brandi.doming@yahoo.com
      Hahaha, you crack me up! Yes, it is really a very simple dish, classically. Just regular ingredients! All I basically did was remove the meat, add some wine and up the veggies a bit. Some recipes use a sad amount of paprika (too little) but truthfully, it should have a good amount for it to be considered a Hungarian goulash. Since it's not spicy, it works perfectly. It doesn't have a huge different in taste compared to regular, but enough to where the regular I think tastes a bit off and not as fresh. Thank you Natalie!
  6. Brandi great recipe and this looks like an awesome dish! However, what kind of extra protein can I add so I'm not hungry 2 hours later?
    • brandi.doming@yahoo.com
      Hi Suzanne! I like to add this to rice sometimes and it's pretty filling for awhile. But I do think meatless crumbles or smoked tofu would work well in this also. However, I've never purchased any of the crumbles/tofu or cooked it so I'm not sure at exactly which stage you would add it. If you cook it separately, just add it towards the end, otherwise, I'm guessing to add it at the time after the onions have gotten tender, like with regular meat. I have however bought the vegan sausage links for vegan gumbo and I just dry pan-fried them first and then added at towards the end of cooking my gumbo. Let me know after you try it!
    • I think serving over some lentils instead of rice would keep you full with all of their protein and fiber!
      • brandi.doming@yahoo.com
        Oh, yes, that would be yummy!
  7. The new link that you added for the paprika is for smoked paprika, would we get the same result?
    • brandi.doming@yahoo.com
      Oh, darnit, no that's not right! I quickly changed the link and saw "sweet" on it but missed the smoked part. So sorry, I'm updating it again now.
    • brandi.doming@yahoo.com
      Ok, I've updated it to a good brand. You are welcome to search for other brands as well, just make sure it does not say "hot" or "smoked".
  8. This recipe looks absolutely amazing and I have shared it far and wide. Do you have a recommendation on a substitute for the wine? We cannot do alcohol for both health and religious reasons. Or just omit it? Thanks.
    • brandi.doming@yahoo.com
      Hi Chef AJ! Thank you so much for sharing! You can just leave it out! At the step of adding the wine, just add 3 tablespoons broth instead. If at the end of cooking and tasting, you can add maybe a tablespoon or so or red wine vinegar if you think it needs it, but I definitely wouldn't do a 1/4 cup. Hope that helps!
  9. I have never had goulash but Joe and I always joke around and call things goulash to the kids! It looks delicious though, love the potatoes and all those veggies and that sauce looks amazing! Love all that spice!
    • brandi.doming@yahoo.com
      Thank you! There are many types of goulash recipes out there but for traditional Hungarian, this is very similar and as you can see, nothing weird! It's just a heavily-focused paprika dish with veggies and meats...like a stew. Super yummy!
  10. this looks great! i had given up trying to make vegan goulash and paprikash but i never even considered using everything except the meat. some vegan sour cream and i'm in heaven (or a reasonable facsimile).
    • brandi.doming@yahoo.com
      Thank you V.l.! Yes, sour cream would be yummy, too!
  11. As soon as I saw Hungarian I knew I would be making this. Ultimate comfort food.
    • brandi.doming@yahoo.com
      Awesome Jeannie! So glad you enjoyed it!!
  12. This looks so good - thanks for sharing this awesome recipe! My friend Brenda Hinton from Rawsome Creations once made spicy Hungarian Apple Soup with Sour Cashew Cream when I was still studying to become a raw food chef at Living Light and it was amazing! Can't wait to try this Hungarian classic too :)
    • brandi.doming@yahoo.com
      Hi Julie! Oh my gosh, a Hungarian apple soup sounds amazing!!
  13. Mmmh, that sounds amazing, Brandi! Interesting to hear about what goulash is like in the US. I grew up eating my mum's and grandma's goulash the German way and we actually did eat it with noodles at times. But definitely no cheese. Anyway, yours looks way better - obviously because meat isn't part of my diet anymore - and reminds me a little of the vegetarian potato goulash from one of the cookbooks I own. Which means I'm already convinced it has to taste awesome.
    • brandi.doming@yahoo.com
      Yes, I've seen all of those American versions with lots of pasta and cheese....like a box Hamburger Helper meal almost, haha. I love it the traditional way as a stew, but also over fluffy white rice. But I can totally see it being over a small amount of noodles too. What I'm referring too is where the whole goulash seems like SO much pasta and minimal veggies. Thank you so much, you are so sweet. I hope you try it!
  14. Ok, I've never had goulash before, but a dish loaded with potatoes AND paprika?? Count me in!! This looks amazing! I guess I need to order some Hungarian paprika because all I've ever had is regular smoked paprika. I'm excited to taste the difference! This dish is just beautiful, Brandi! Including the actual white baking/serving dish. What a comforting, hearty meal! I'm anxious to try it! P.S. - I loved your interview!!
  15. Accidentally posted this under the wrong recipe, originally. Loved this dish. Hearty and so simple to make. What is the green, leafy garnish shown in the pictures -- Parsley? Thanks for the great, simple dishes.
    • brandi.doming@yahoo.com
      I'm so happy you loved this goulash, Randy! Thank you so much for the wonderful feedback!
    • brandi.doming@yahoo.com
      Oh, and the leafy green was supposed to be parsley...that's what I wanted in the picture but I realized I had none, so I used cilantro instead, haha! I just tried to chop it to where it wasn't too obvious that it was cilantro :)
  16. Brandi, I can't wait to make this! I bought Hungarian paprika a little while ago for a different recipe. So glad you've given me a new one to try out! Thanks for all you do!
    • brandi.doming@yahoo.com
      Awesome Jennifer! You are so welcome, let me know after you try it!
      • Too late on the vinegar question! I made this tonight and used 1/4 cup of 25 year aged Balsamic. Perfect! Now, I must say mine turned out very soupy, so I added a cup of TVP at the end, covered it and turned the heat off. Let it sit for 10 minutes and stirred it up and it was spicy deliciousness!
        • brandi.doming@yahoo.com
          Hi Jennifer! Sorry, I replied within a couple of hours but glad to hear it turned out great with the aged balsamic! It should definitely have a sauce at the end, but it shouldn't be soupy at all. Mine was very hearty and thick like in the photos. So, I would just make sure that the broth is basically gone at step 2 before proceeding. Also, when you add the wine, or in your case balsamic, you are cooking it down on that medium heat so when you add the remaining broth (2 cups) it is just the right amount to cook all the potatoes in. Just double check next time that you have your heat high enough, as this effects how it cooks down the sauce. Also, perhaps your potatoes were less than what I used. The starch from all the potatoes cooks it down as well. Thanks so much for making it!
  17. Ooooh, my cousin brought us some paprika from Hungary and I've been waiting for a recipe that could really do it justice. Goulash is a great idea!
    • brandi.doming@yahoo.com
      Wonderful!! Give it a try!
  18. This hungarian goulash is totally geniune and Brandi nailed it out of the park. The red wine and paprika takes it to the next universe. Huge hit with the hubby too Brandi. The BEST I've ever had and that says a lot since I'm German.
    • brandi.doming@yahoo.com
      Yay! Thank you so much for this amazing feedback and your kind words Estee!
  19. I had to stop by and review this recipe. I am absolutely obsessed and in love with this recipe. It has so much flavor, it is hearty and satisfying and just simple perfection. I love that the potatoes stay whole but yet they are cooked fully. It just adds a wonderful comforting texture. I love serving it with white rice. This recipe gave me three dinners. I am a good eater so maybe other people could make it last longer but for me it was three amazing and delicious meals. Yumm I want this again. Thank you so much for the fantastic recipe. You are the best.
    • When I said above that I love that the potatoes stay whole I mean the potato chunks stay whole. They don't get mushy or dissolve into the soup and I really liked that textural aspect of the recipe.
    • brandi.doming@yahoo.com
      Thank you so much Christina for the wonderful review! I'm so happy you loved it! Yes, I agree, I love the firm, yet tender, texture of the potatoes! It's best for a stew!
  20. Can you just use regular paprika
    • brandi.doming@yahoo.com
      Hi Connie! I mentioned it in the post, and in the recipe that it's important to use Hungarian, but you can use regular paprika, but the flavor is not going to be the exact same, Hungarian has a fresher flavor. I did not test it with regular paprika, so can't really say the exact result, but if you use regular, I would start out with 3 tablespoons and add more if you like.
      • I did end up using the Hungarian paprika and I added chich peas for protein. It was very yummy, thanks for the recipe
        • brandi.doming@yahoo.com
          Wonderful! So glad to hear it Connie!
  21. OMG! How excited am I to find your oil-free vegan recipes. Going to try the goulash (Molnar is a Hungarian name, dontcha know), the Miso-glazed Sweet Potatos and your Caesar dressing forthwith. Thank you! (Grew up on the West Side in the Spring Branch School District. Cheers!)
    • brandi.doming@yahoo.com
      Wonderful! I hope you enjoy!!
  22. Hi! This looks delicious, unfortunately me and my father are allergic to peppers. Will it still be good if we leave the peppers out and add more tomato instead or maybe some beans? What would you suggest? Love your recipes, Clara
    • brandi.doming@yahoo.com
      I'm so sorry I missed this comment Clara before!! Yes, you could just leave the peppers out. Since it is 2 cups worth of veggies though, I would add something in it's place. I think finely chopped carrots would be good.
  23. Hi! I enjoyed reading your recipe, thank you for sharing it. It's funny to see feedbacks on this dish. Greetings from Hungary.

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