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Vegan Hungarian Goulash

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This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist. This is a meatless vegetarian 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

VEGAN HUNGARIAN GOULASH

So, my vegetarian goulash 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 vegan goulash 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 vegan goulash recipe! Let me know what you think below in the comments!

Closeup view of vegan hungarian goulash in white dish

OTHER AMAZING VEGAN DINNER RECIPES TO TRY:

  • Vegan Pimento Cream Sauce
  • Hearty Veggie Potato Stew
  • Vegan Cauliflower Curry Soup
  • Vegan Stuffed Ricotta Shells with Spinach
  • Vegan Scalloped Potatoes
  • Best Vegan Garlic Alfredo
  • Easy Vegan Meatballs
  • BBQ Lentil Loaf
White dish of vegan hungarian goulash

Vegan Hungarian Goulash

Brandi Doming
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.
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Vegan
Servings 4 servings

Ingredients

  • 2 packed cups (320g) finely chopped white onion
  • 2 red bell peppers, chopped (270g)
  • 6 extra large cloves garlic, minced (18g)
  • 2 1/2 - 3 cups (690g) low-sodium broth (amounts added at different times)
  • 1 teaspoon fine salt
  • 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 (60g) dry red wine
  • 8 small (560g) 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

    Instructions
     

    • Have all of your vegetables chopped and ready to go before beginning, as the cooking process is fairly quick.
    • Add the onion, bell peppers, garlic, JUST 1 cup of the broth and JUST 1/2 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.
    • Add the paprika and wine and cook for about 3 minutes.
    • 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 seasoning if needed. 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
    Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
    Keyword Vegan Hungarian goulash, vegetarian goulash, vegan goulash

    Filed Under: Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, No Bake, Nut Free, Potatoes/Rice, Soups Tagged With: Gluten-free, goulash, hungarian, paprika, Potatoes, Red wine, soup, Stew

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    Comments

    1. Laura Manley

      December 7, 2020 at 9:18 pm

      5 stars
      I just made this goulash for the first time. I didn’t have white potatoes so I used sweet potatoes. The paprika nicely brought out the sweetness of the sweet potatoes. This was delicious and I will definitely be making it again!

      Reply
      • brandi.doming@yahoo.com

        December 7, 2020 at 9:22 pm

        That sounds lovely and delicious!

        Reply
    2. Dhany

      December 15, 2020 at 9:08 pm

      5 stars
      I tried this recipe last night, I added tofu and carrot and turns out really good! I definitely will making it again.

      Reply
    3. Zsuzsi

      February 9, 2021 at 6:51 pm

      Luckily I have some red wine that is actually vegan. So I’m going to give this a try!

      Reply
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    I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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