Vegan Goulash

Dive into a comforting bowl of Vegan Goulash, a hearty and flavor-packed one-pot wonder that's perfect for any night of the week. Featuring a medley of tender vegetables like zucchini, carrots, and red bell peppers, this plant-based twist on a classic is brought to life with smoky paprika, earthy cumin, and a rich tomato base. Protein-packed with plant-based ground meat and loaded with chewy elbow macaroni, this dish simmers in a savory broth until all the flavors meld together beautifully. Ready in just 50 minutes, this easy vegan dinner recipe is ideal for feeding a crowd, meal prepping, or enjoying as leftovers. Garnish with fresh parsley for a burst of color and freshness, and savor a cozy, satisfying meal that's completely dairy-free and meat-free. Perfect comfort food with a healthy, wholesome twist!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic
• 2 medium, diced carrot
• 1 large, diced red bell pepper
• 1 medium, diced zucchini
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups low-sodium vegetable broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 1 tablespoon soy sauce
• 2 cups dry elbow macaroni
• 8 ounces plant-based ground meat
• 1 bay leaf
• 1 teaspoon (to taste) salt
• 0.5 teaspoons (to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, until translucent.

Step 3

Stir in the minced garlic, carrots, red bell pepper, and zucchini, and cook for another 5 minutes until the vegetables soften.

Step 4

Add the tomato paste, smoked paprika, sweet paprika, cumin, and oregano, and stir to coat the vegetables evenly in the spices. Cook for 1-2 minutes to toast the spices.

Step 5

Pour in the vegetable broth, diced tomatoes, and tomato sauce. Stir well to combine.

Step 6

Add the soy sauce, dry elbow macaroni, plant-based ground meat, and the bay leaf to the pot. Stir everything together and bring to a boil.

Step 7

Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.

Step 8

Remove the bay leaf and season the goulash with salt and black pepper to taste.

Step 9

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2928.0g)

Amount per serving	% Daily Value*
Calories	2134.0

Total Fat 78.2g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 7256.6mg	0%
Total Carbohydrate 287.3g	0%
Dietary Fiber 38.2g	0%
Total Sugars 61.8g
Protein 86.5g	0%

Vitamin D 0IU	0%
Calcium 540.4mg	0%
Iron 21.9mg	0%
Potassium 4445.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 15.7%

Carbs: 52.3%