Goulash is a comforting and delicious soup made traditionally made with Meat. However, today I’ve got you an amazing Vegan Goulash recipe. This Vegan Goulash is equally comforting, chunky, and hearty. Also, it’s equally healthy because of loads of veggies cooked in a thick and comforting Red Wine Sauce. It’s easy to make and is super comforting and so delicious. You would love to make it on cold winter nights or practically all year long because it’s so easy to make and is such a healthy way to eat veggies.
Goulash is a traditional Hungarian Meaty Soup. This is known for its Hungarian spicy flavors because of the use of Hungarian Paprika and of course that deep-seated flavor of Red Wine, which gives this that hint of Sweetness and Wholesomeness! This has been Americanised over the years and things like an Elbow Pasta are also added to a Goulash. However, since we are making a vegan version so I have skipped it. And trust me, you wouldn’t miss it either!
I love this Vegan Goulash because it’s thick and chunky! I love a comforting bowl of Goulash which is chunky.
The Authentic Hungarian Goulash is spicy. And it’s a little too spicy because it’s made with authentic Hungarian Paprika.
I use Hungarian Paprika in my recipe. Hungarian Paprika is what makes this taste so delicious and good. You can obviously use regular Paprika, but trust me you would want to use the Hungarian one. It’s all about flavors in a Goulash and it’s actually the Paprika and the Wine which makes all the difference in this recipe! Also, I add a bit of sugar to my Goulash to make it even comforting and delicious.
Goulash is all about the delicious flavors in a chunky and hearty bowl of soup. You can add any meat you love to this recipe. however, since I am making a Vegan version, so I haven’t added any meat to this one.
Ingredients needed to make Vegan Goulash
- Olive Oil
- Onions
- Garlic
- Green Bell Peppers
- Celery
- Carrots
- Yukon Gold potatoes
- Red Wine
- Low Sodium Vegetable Broth
- Tomato Paste and Chopped Tomatoes
- Salt & Pepper
- Sugar
- Hungarian Paprika
- Oregano
How to make the best Vegan Goulash?
- Heat Olive Oil in a Pan. As the Oil shimmers, add the Chopped Onions, Garlic, and Bell Peppers. Toss it over low flame for 2-3 minutes.
- Then, add the vegetable broth and the salt. Allow the Veggies to get tenderized in the broth.
- As all the broth is soaked, add the Red Wine and the Hungarian Paprika.
- Now, add the Tomatoes, Carrots, Potatoes, Salt & Pepper, Sugar, and Oregano. Toss to combine.
- Add some more of the Vegetable broth. Keep adding Vegetable broth depending on your need for thickness and sauciness of the Goulash.
- As the Potatoes get tenderized and are not mushy, serve!
Can I make this ahead of time?
Of course, you can. I always do it. I saute the veggies and then I cover it with foil and keep it in the refrigerator or in the freezer. Before reuse, I thaw it on the counter and get it cooked with the Broth, the Red Wine, and the Spices!
How to Store Leftover Goulash?
You can store it in a freezer friendly box and freeze the Goulash for 3 months. Before serving, thaw it overnight in the refrigerator, transfer to a saucepan and cook until thoroughly heated through.
So, this is how you make this delicious Vegan Goulash. I hope you liked this recipe and shall make it. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #at350f on Instagram.
Vegan Goulash
Equipment
- saucepan
Ingredients
- 2 cups Onions finely chopped
- 1 medium sized Green Bell Pepper chopped
- 3-4 cloves Garlic minced
- 3 cups Low Sodium Vegetable broth
- 2 medium sized Gold Potatoes chopped
- 2 medium sized Carrots chopped
- ½ cup Celery chopped
- ¼ cup Dry Red Wine
- 1 can Diced Tomatoes and Juices 14.5 Oz
- 3 Tbsp Hungarian Paprika
- 1 Tsp Salt
- 1 Tsp Freshly Cracked Black Pepper
- ½ Tsp Oregano
- 1 Tbsp Sugar
Instructions
- Heat Olive Oil in a Pan. As the Oil Shimmers, add the chopped Onions, Bell Peppers and Garlic. Toss and cook over low flame for 2-3 minutes. Add the Vegetable Broth and the Salt and allow the Veggies to get tenderized.
- As all the broth gets soaked by the veggies, Add the Red Wine and Paprika. Stir to combine. Also, add the Tomatoes, Potatoes, Carrots, and Celery. Add the Salt & Pepper and the Sugar and Oregano.
- Add more Vegetable Broth. Cook the Veggies in the Broth. The sauce will thicken as it gets cooked. Cook until the potatoes get cooked. If you want more sauce, add more vegetable broth. Once it's ready, serve hot!
