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.

Overhead view of vegan hungarian goulash in a white dish

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, Easy 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.

Hungarian paprika in a bag on a black tray

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.

Vegan hungarian goulash with fresh parsley in white dish


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.

Hands holding vegan hungarian goulash in white dish

As usual, you will only need 8 ingredients for this recipe (+ salt/pepper) and it's ready in less than an hour:

  • 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!

Closeup view of vegan hungarian goulash in white dish

Other amazing vegan dinners:

Yields 4 servings

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.

20 minPrep Time

30 minCook Time

50 minTotal Time

Recipe Image
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4.7 based on 7 review(s)


  • 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 (and a good pinch of cayenne if you want a kick)
  • Eat as a stew or serve over white rice, which I like to do as well


  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.


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


  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!
      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.
          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!
            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!
      • Has anyone tried this in a slow cooker? If so how long at what temp?
        • Yes, for about four hours. There was a bit too much liquid but it worked well.
  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
      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!😊👍
      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!!!!
      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 :)
      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?
      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!
        Oh, yes, that would be yummy!
    • We just made this and added baby Lima beans to make it more filling and add protein. They were perfect. When we make this again, which we'll definitely do, I'll add even more, 2 cans' worth. Thanks for another great recipe, Brandi!
        So wonderful to hear Caroline, thank you so much for leaving a review!
  7. The new link that you added for the paprika is for smoked paprika, would we get the same result?
      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.
      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.
      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!
      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 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).
      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.
      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 :)
      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.
      Yes, I've seen all of those American versions with lots of pasta and 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.
      I'm so happy you loved this goulash, Randy! Thank you so much for the wonderful feedback!
      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!
      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!
          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!
      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.
      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.
      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
      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
          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!)
      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
      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.
  24. Hi Brandi, Is there a good substitute for the Hungarian paprika? I saw your recipe and am excited to make it for dinner tonight - which means there's no time to order it on Amazon 😩 Thanks! •Pris•
      Hi Priscilla! As noted, the Hungarian paprika is going to yield the best flavor since it's a Hungarian goulash and so much is used, but you can try regular paprika.
      • Thanks for your swift reply! I'll getbthe Hungarian paprika and make the goulash for next time. I'll try with regular paprika tonight - i'm sure it'll still be delicious! 🙂
  25. One word... AWESOME! I replaced half of the potatoes with chickpeas, 10 minutes before the end of the cooking time I added 200 grams of quinoa.
      Yay, so very happy to hear that Jacky, thank you so much for the awesome review!
  26. Brandi, Thank you for posting this recipe! I lived in Hungary for 2 and a half years and would judge restaurants by their goulash (gulyás - pronounced gooey-yash). The recipe you listed is very good, quick and easy to make. One suggestion when it comes to Hungarian paprika powder, if you want flavor, use the Édes (sweet) Paprika powder at the amounts you listed, however if you want some heat, look for Hot (Erős - strong) Paprika powder. I used 2.5 tablespoons of the hot stuff and the goulash was spicy, but flavorful. You can mix both the sweet and hot paprika power to your taste and heat level. I use the Pride of Szeged brand paprika powders which can be found at many stores in the U.S, the hot stuff might be a little harder to find though. I now look forward trying to veganize other Hungarian favorites!
      Hi Cary! So glad you enjoyed it! Yes, I used sweet paprika! Doing half sweet and hot sounds like a great idea, will try that next time!
  27. Hi Brandi, I just made your goulash tonight and it was amazing! Do you have a recipe for the vegan gumbo you mentioned above? I would love to try that. Thanks!
      Hi Rachel, so very sorry I'm just seeing this! I have been working nonstop on my book and must admit, miss some comments time to time. I apologize. I'm so happy you loved the goulash! I actually do have a recipe for it but it is wayyy more than 8 ingredients, haha. I created it, winged it for Thanksgiving last year but wrote down rough ingredient amounts. However, since I only post 8 ingredient recipes, I haven't posted it here. I have been thinking about having a "special occasion type recipe" every now and then for certain amazing hits that I create in my kitchen that are more than 8....hmmmm, will have to think on that because I received a lot of messages about that gumbo last year when I posted about it on Facebook :)
  28. I guess I like the American version, my mother-in-law used to make it with sour cream added in at the end. Wondering if a can of coconut milk would create the same creamy effect.
      Oh wow, never heard of that with the classic version! I've seen Hungarian soups with that though. I wouldn't add milk at the end because it will make it too runny. You could try some vegan sour cream or vegan cream cheese though :)
  29. Oh my, I haven't had such a great home-cooked meal for a very long time. I'm always on the run and I don't have much time for cooking. But today I found this recipe and I must say it has become one of my favourites right away! I added canned red kidney beans and it was THE BOMB! Thank you!
      Oh, that is so wonderful to heear Tereza! Thank you so much for the amazing feedback!
  30. Just letting you know to be very glad I found your website. This recipe looks superb and I am going to prepare it today. But there is so much more here for me to explore! I really want to transfer to plant based nutrition but don't have the patience to cook a meal with 75 ingredients. This site is exactly what I was looking for. Thank you so much !
      So glad you found me Hans! Thank you for your kind words!
  31. Tried this recipe last night for some non-vegan friends. I added mushrooms and seitan pieces as the "meat". I used to love eating some tasty Goulash in Germany and went plant based in the past year. Came across this recipe and decided to try it. What a HIT. Everyone loved it. I also added some cayenne pepper as I used regular paprika and there wasn't much kick to it. Funny that the previous post to mine was from someone named Hans! Prost Hans! And thanks for the great and easy recipe.
      Hi Hans! So awesome it was such a hit with everybody! That is wonderful! Classic Hungarian Goulash isn't spicy so I don't add heat to it, but that is certainly a nice addition if you want a kick to it. Thank you for the awesome review! Haha, yes, lots of Hans coming over to the goulash!
  32. This is a wonderful recipe.... so much of what passes for vegan consists of trying to emulate meat flavors, with faux meats, gobs of nutritional yeast. This recipe is true to the idea of a plant based diet... The rich, full flavor of the paprika mixed beautifully with the potatoes.... This was warm comforting and delicious.
      Thank you so much for such a lovely review Ruth! I'm so happy to hear how much you enjoyed this stew, thank you.
  33. Delish! I was recently in Hungary and had both goulash and goulash soup. I’m a soup fan so made this with a little extra water. I also added mushrooms and then served with quinoa in the bowl instead of rice ( protein and added nutrients). Wonderful!
  34. I was recently in Hungary and had both goulash and goulash soup. I’m a soup fan so made this with a little extra water. I also added mushrooms and then served with quinoa in the bowl instead of rice ( protein and added nutrients). Wonderful!
  35. Evi
    This is such a lovely recipe, Brandi! I love that you used original Hungarian 'fűszerpaprika' here :P
  36. Pam
    To add some extra flavor...and it's absolutely delicious,i add carrots and caraway least 1 teaspoonful. My grand mother used to do it this way and i would not have it any other way...and yes...she was Hungarian. I guess just a family thing.... Your recipe is delicious. Thank you. I was loking for a vegetarian version
      Wonderful Pam, I'm so glad you enjoyed it! Sounds like a lovely addition!
  37. Made this tonight. Sauce delicious but it’s been on the hob for two hours now and the potatoes are still raw. We’re all ravenous! Maybe parboil the spuds first, or cut them smaller than half an inch.
      Hi Kate! Ok, that's really odd. Did you follow the correct method of covering it with the lid to cook over medium-low?? Because something is not right, 2 hours is REALLY long to have raw potatoes. 1/2 inch is not very thick at all so something doesn't add up. It wouldn't make since to parboil potatoes when you are simmering them anyways until tender. I've made this recipe countless times and all the reviews above, everybody has had awesome results, so I'm not sure what went wrong on your end or if you cut them small enough and covered them with all the broth. Potatoes cook relatively fast when covered and in enough liquid and within 20 minutes every time for me.
  38. Good solid recipe. I added a dried Thai chile (because I toss them in everything) and 2 TBSP of tomato paste because it had to be used up. Also, because I had on hand, I added zucchini and portobello mushrooms. I had some memory of caraway so ground 1/4 tsp with the black pepper (very happy about that). I forgot the wine (not happy about that). In spite of the warning I used russets. It took a while to get them tender but I think the dish benefited from the long simmer time. I didn't love goulash as a kid, funny how our tastes change. Now I'm looking for a cheaper source of Hungarian paprika. Two dollars for a single spice in a singe recipe is a bit steep. But that wont stop me, this goulash will be a regular in the rotation!
  39. Absolutely love this dish. Done it five times now :)
      I'm so very happy to hear that Peter, thank you!!

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