Last Updated on August 2, 2022
A Easy Vegan Goulash is just as quick of a meal to make as the goulash that I remember enjoying at the family dinner table when I was young.
Of course it was not vegan, my mom usually used beef or venison, depending on what we had in the freezer the night before.
So to make this a vegan goulash, I had to figure out what to replace the meat with or if I wanted to replace the meat at all.
Today we have so many different brands and options of meat alternatives to choose from.
So why not experiment with the different alternatives out there, you might be surprised how good they are!
In my recipe I do not add any of these meat alternatives, I kept it simple.
I also like to add different vegetables every time I make this goulash, such as different varieties of peppers, peas, or even potatoes.
My point is that you can have fun and customize this vegan goulash every time you make it for your family.
Ingredients needed for the goulash
- Tomatoes – Fresh or canned diced tomatoes can be used in this dish. But a homemade stewed tomato is the best if you have it on hand. Also tomato sauce can be added to give a little extra tomato flavor for the dish, but is not necessary.
- Beans – Kidney beans are added to this goulash, I love the texture of this bean. Kidney beans have a mild sweetness and absorb the flavors of the other ingredients in the dish.
- Pasta – Any wheat or gluten free pasta of your choice. In this recipe I used a gluten free pasta.
- Vegetables – In this recipe I used a green bean and corn. But any vegetable will compliment the goulash, experiment with different canned or fresh vegetables to find your favorites.
- Onion – Fresh or powdered onion can be used in your goulash.
- Mustard – A plain yellow mustard is my favorite for this dish. Mix it up with the different varieties of mustard, such as a spicy or hot mustard.
- Ketchup – Ketchup will add just a bit more tomato flavor with a sweetness to help cut the acid in the dish.
- Seasonings – Minced garlic, salt, pepper, and a hint of Italian Seasoning.
- Vegan ground Meat Alternative – This is optional.
How to make A Easy Vegan Goulash
Prepare the pasta to the package directions, drain and set aside.
Clean and dice the onion, add it to the same pan you made the pasta with a little oil, saute until slightly browned.
If adding a meat alternative, add to the onion and saute together until done.
Once the onion is done add the cooked pasta back into the sauce pan.
Drain and rinse the kidney beans, add to the pasta.
If using canned, drain the corn and green beans, add to the pasta.
But if using frozen or fresh, cook the vegetables before adding to the pasta.
In a small mixing bowl add ketchup, tomato sauce, mustard, garlic, Italian seasoning, salt and pepper. Mix together and pour over everything in the sauce pan.
Over a medium heat, bring everything to a boil.
After everything has come to a boil, turn down the heat to low and cook for 5 to 10 minutes.
Remove from the heat after the goulash is done.
Serve hot with a sprinkle of cheese and one of my favorites, a slice of peanut butter toast on the side.
Enjoy!
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A Easy Vegan Goulash
Ingredients
- 1 28 oz. Can Diced Tomatoes Can used fresh or stewed tomatoes.
- 1 15 oz. Can Kidney Beans Drained and Rinsed.
- 1 Package Pasta Cook to the package direction.
- 1 15 oz. Can Green Beans Drained. Can use fresh or frozen cooked beans.
- 1 15 oz. Can Corn Drained. Can us fresh or frozen cooked corn.
- 1 Tbsp Yellow Mustard
- 1/4 Cup Ketchup If you are adding a Meat Alternative, you may need to add a little more Ketchup, I would add 1/2 Cup instead of 1/4 Cup.
- 1 tsp Salt
- 1 tsp Pepper
- 1 Onion
- 1 tsp Minced Garlic
- 1/4 Cup Tomato Sauce If you are adding a Meat Alternative, you may need to add a little more Tomato Sauce. I would add 1/2 Cup instead of 1/4 Cup.
- 1 tsp Italian Seasoning
- 1 Package Meat Alternative Optional
Instructions
- Prepare the pasta to the package directions, drain and set aside.
- Clean and dice the onion, add it to the same pan you made the pasta with a little oil, saute until slightly browned.
- If adding a meat alternative, add to the onion and saute together until done.
- Once the onion is done add the cooked pasta back into the sauce pan.
- Drain and rinse the kidney beans, add to the pasta.
- If using canned, drain the corn and green beans, add to the pasta.
- But if using frozen or fresh, cook the vegetables before adding to the pasta.
- In a small mixing bowl add ketchup, tomato sauce, mustard, garlic, Italian seasoning, salt and pepper. Mix together and pour over everything in the sauce pan.
- Over a medium heat, bring everything to a boil.
- After everything has come to a boil, turn down the heat to low and cook for 5 to 10 minutes.
- Remove from the heat after the goulash is done.
- Serve hot with a sprinkle of cheese and one of my favorites, a slice of peanut butter toast on the side.
