Vegan Goulash (Hungarian Stew)

Feeling Hungary? Get a load of this vegan goulash. Featuring paprika, potatoes, smoked tofu, and portobello mushrooms, it's a supremely tasty one-pot meal that's healthy, hearty, low-fat, and gluten-free.

As a meat-free recipe, this is of course not the way things are traditionally done in the land of the Magyars. But I'm hoping it offers up a good vegetarian alternative that shines a light on the delicious things you can do with good paprika and plants.

For more healthy one-pot vegan recipe ideas, check out these vegan stovies and this sweet potato and black bean chilli.

What is goulash?

Goulash or gulyás is a traditional Hungarian dish comprised of meat, vegetables, paprika, and other seasonings.

Taking its name from the Hungarian word for 'herdsman' or 'cowboy', the earliest versions didn't actually include paprika as this was only introduced to Europe around the 16th century (around the same time as other plants such as potatoes and chillies).

How to make goulash vegan

If you've ever wondered about how to make a tasty vegan or vegetarian goulash, you've come to the right place.

Instead of the traditional meat component, I've used a combination of meaty portobello mushrooms and extra-firm smoked tofu. (See also this mushroom biryani and this smoked tofu risotto).

If you want to mix it up, you could replace either of these with equivalent amounts of seitan, TVP (textured vegetable protein), or your favourite meat substitute product.

When it comes to depth of flavour, I've gone for the traditional paprika alongside a plant-based power duo of yeast extract and dried sage. If you don't have yeast extract (such as the Marmite used in this ultimate vegan haggis and jackfruit 'beef' stew), you could replace this with soy sauce to hit those savoury umami notes.

Which paprika should I use?

When it comes to an authentic goulash flavour, it's best to use Hungarian paprika. This differs from other varieties such as Spanish smoked paprika, however you could still use this as a substitute (you'll definitely want a smaller amount – see recipe notes).

There are eight grades of Hungarian paprika, all with a sweet red pepper flavour and ranging in pungency and heat. I personally used the édesnemes variety, which seems to be the most common one you'll find outside of Hungary.

Which potatoes are best?

When it comes to stews, the best potatoes for holding their shape are the waxier varieties such as red potatoes, new potatoes, Jersey Royals etc. I went for Maris Piper (a good all-round variety that also makes for great crispy roast potatoes), similar to Yukon Golds in North America.

What you'll need

To make this vegan goulash, you'll need:

• 'Meaty' ingredients in the form of smoked tofu and portobello mushrooms
• Hungarian paprika or smoked paprika (see recipe for substitution amounts)
• Potatoes to make it a hearty one-pot meal
• Depth of flavour from the other veg, yeast extract (or soy sauce), and dried sage

How to make vegan goulash stew

Heat one tablespoon of oil in a large pan and add the tofu and mushrooms. Cook over a medium heat for 6-8 minutes, stirring regularly, until starting to colour slightly (1). Remove everything from the pan and set aside.

In the same pan, heat another tablespoon of oil and add the onion and carrot (2). Soften for 3-4 minutes, then add the sliced red pepper and cook for another 3-4 minutes (3).

Add the chopped garlic and soften for a couple of minutes, then stir in the paprika (4). Mix thoroughly then add in the potatoes and cook for a minute to release some of the paprika flavour (5).

Add the tinned tomatoes (breaking these apart if necessary) followed by the yeast extract, dried sage, vegan stock, and a touch more salt and pepper (6).

Swirl a little water around the empty cans and add to the pan. Mix everything well, bring to a gentle simmer, cover with a lid, and cook for 20-30 minutes or until the potatoes have softened.

After 20-30 minutes, the goulash should have the consistency of a fairly thick soup and the potatoes should be soft enough to easily pierce with a knife. If necessary, add a little more stock or water and continue to simmer until the potatoes are soft.

Once the potatoes are soft, add in the tofu and mushrooms that you cooked earlier and simmer for another few minutes. Adjust the seasoning to taste and serve.

Serving suggestions

This goulash makes for a great one-pot meal with simple toppings such as chopped fresh parsley, plant-based sour cream, homemade cashew cream, or super seed mix.

You could also make it a more filling meal by serving alongside rice, bread, or mashed potatoes.

Variations and tips for vegan goulash

• Other flavours: For a different twist, you could add caraway seeds, fennel seeds, bay leaves, or chilli powder.
• Wine: While this dish is delicious without it, you could replace one cup (250 ml) of the stock with wine for an even deeper flavour.
• More potato: To bulk it out, add more potatoes and stock and increase the cooking time as necessary.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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You can also check out my full list of vegan mains.