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.
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.
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
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.
As usual, you will only need 8 ingredients for this vegan goulash recipe (+ salt/pepper) and it’s ready in less than an hour:
- red bell peppers
- red potatoes
- 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!
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
Vegan Hungarian Goulash
- 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
- 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.