• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Eggplant Goulash

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: January 9, 2017

    Eggplant Goulash

    Jump to Recipe Print Recipe
    Eggplant Goulash

    Potatoes, bell peppers and tender-melt-in-your-mouth chunks of eggplant are simmered up in a smoky paprika sauce to make this hearty and comforting vegan goulash.

    Bowl of Eggplant Goulash with Spoon Sitting on a Napkin on a Wooden Surface

    The other day I was looking at my blog stats and I noticed that someone ended up here after googling "vegan goulash." The funny thing is, I didn't even have a vegan goulash recipe at the time. They landed on my mushroom beef stew recipe. I guess that's close enough to goulash that if you scroll past enough search results, it'll eventually show up.

    Eggplant Goulash in a Pot with Wooden Spoon

    Anyhow, I took it as a sign that I needed to dabble in some goulash, a dish I knew very little of. I took to the old Google myself and initially found a bunch of recipes for American goulash, which sounded a bit like hamburger pasta and didn't appeal to me a whole lot. Hungarian goulash, on the other hand, seemed more interesting - something like beef stew, but with a heavy hit of paprika. I opted to veganize the Hungarian version, and that's how we ended up here.

    By the way, let me know if I should take a crack at American goulash! If I'm missing something and there's more to it than meaty pasta, or if you just happened to love meaty pasta as a kid and want a vegan spin on the dish, I'd be happy to help out!

    Close Up of a Bowl of Eggplant Goulash with Spoon and Sprig of Parsley on Top

    Back to the dish currently at hand. Since it is quite a bit like beef stew, and since I've done the whole mushroom beef stew thing, I decided to go into some uncharted territory: eggplant! The idea of some tender eggplant chunks simmered in peppery stew sounded pretty fantastic, and it totally was. The potatoes give this meal a stick-to-your ribs quality that's perfect a winter dinner. Best of all, everything cooks up in one pot, and couldn't be easier to throw together.

    Overhead View of a Bowl of Vegan Eggplant Goulash
    Bowl of Eggplant Goulash with Spoon Sitting on a Napkin on a Wooden Surface
    5 from 11 votes
    Print

    Eggplant Goulash

    Potatoes, bell peppers and tender-melt-in-your-mouth chunks of eggplant are simmered up in a smoky paprika sauce to make this hearty and comforting vegan goulash.
    Course Entree
    Cuisine American, Hungarian
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 4
    Calories 232 kcal
    Author Alissa

    Ingredients

    • ¼ cup olive oil
    • 1 medium (1 pound) eggplant, cut into 1 inch chunks
    • 1 red bell pepper, coarsely chopped
    • 1 onion, diced
    • 4 garlic cloves, minced
    • 1 tablespoon all-purpose flour
    • 1 cup canned diced tomatoes
    • 2 cups low sodium vegetable broth
    • 2 tablespoons sweet paprika
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • ¾ pound Yukon gold potatoes, about 3 potatoes, cut into 1 inch pieces
    • 2 tablespoons soy sauce
    • 2 teaspoons granulated sugar
    • ½ teaspoon liquid smoke
    • salt and pepper to taste

    Instructions

    1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the eggplant. Sauté until lightly browned, about 10 minutes. Add bell pepper, onion, and garlic to the pot. Continue to sauté until peppers and onions are tender, about 5 minutes. Sprinkle in the flour, stirring constantly, until it coats the veggies evenly.
    2. Add tomatoes, broth, sweet paprika, smoked paprika, thyme, bay leaf, potatoes, soy sauce, sugar, and liquid smoke to the pot. Raise heat to high and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are fork tender, stirring occasionally, about 20 minutes.
    3. Remove from heat and season with salt and pepper to taste. Remove and discard the bay leaf. Serve.

    Recipe Notes

    If your eggplant has been hanging around for a while, or shows some brown spots when you cut into it, be sure to salt it. Chop the eggplant, then place it into a colander and sprinkle generously with salt. Allow to sit for 30 minutes, then rinse off the salt, pat the pieces dry, and proceed with the recipe.

    Nutrition Facts
    Eggplant Goulash
    Amount Per Serving
    Calories 232 Calories from Fat 122
    % Daily Value*
    Fat 13.6g21%
    Saturated Fat 1.9g10%
    Sodium 658mg27%
    Potassium 725mg21%
    Carbohydrates 28.4g9%
    Fiber 7.7g31%
    Sugar 10.6g12%
    Protein 4.3g9%
    Calcium 40mg4%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Sun-Dried Tomato & Kalamata Olive Hummus
    Chipotle Baked Tofu Sandwiches with Pineapple Guacamole »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Anita says

      January 11, 2017 at 5:56 am

      :))) well I guess I'm gonna google some delicious vegan recipes and end up here... If you see it, then you'll cook it, right?? ahahahahah
      I'm a recent follower ☺ greetings from Lisbon, Portugal ☺

      Reply
      • Alissa Saenz says

        January 12, 2017 at 8:54 am

        Hi Anita! Welcome, and thanks for following! I hope you enjoy the recipes. :)

        Reply
    2. annie says

      January 11, 2017 at 9:42 am

      wonderful! I love a hearty winter soup.

      Reply
      • Alissa Saenz says

        January 12, 2017 at 8:55 am

        Me too! One of the best things about winter. :)

        Reply
    3. Carolyn says

      January 13, 2017 at 8:19 pm

      I made this tonight and am eating it while I type--it's delicious! I did make changes, as I didn't have all ingredients on hand so I made some substitutions and additions. I salted the eggplant, used a green bell pepper instead of red, used a whole can of diced fire roasted tomatoes, added tomato paste, extra thyme, doubled the garlic, no sweet paprika but extra smoked paprika, baby red potatoes instead of gold, doubled the liquid smoke, added cayenne, and cooked it about 10 minutes longer. I also sauteéd cremini mushrooms (thickly sliced) in olive oil with red pepper flakes, thyme, paprika, Bragg's liquid aminos and salt and pepper until just underdone and added it to the pot 10 minutes prior to finishing. A great way to use leftover eggplant and peppers!

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:40 am

        Those all sound like delicious modifications! Glad you're enjoying it. :)

        Reply
      • Tasha says

        December 23, 2017 at 10:32 am

        I love reading the modifications thanks for sharing. I too may need to substitute if I'm going to make this NOW!

        Reply
    4. Shannon says

      January 17, 2017 at 7:12 pm

      This recipe was great! My husband was on the fence but he loved it. I will make this again and again. Thanks

      Reply
      • Alissa Saenz says

        January 19, 2017 at 9:09 pm

        Wonderful! I'm glad you both enjoyed it!

        Reply
    5. Karina says

      February 14, 2017 at 7:45 am

      It sounds delicious! I'll definitely try!
      Do you think I can do it using a slow cooker?
      Regards!

      Reply
      • Alissa Saenz says

        February 14, 2017 at 9:03 pm

        Thank you! I think this could work in the slow cooker, but I'd probably do step 1 on the stove top, then transfer everything to the slow cooker. I'd love to hear how it works out if you give it a try!

        Reply
    6. Jayne says

      April 10, 2017 at 6:25 pm

      A definite winner!! So delish!! Made it exactly as written although I might add carrots next time - since I'm a carrot lover. This has moved from my "Vegan" category on Pinterest to "Favorites"!

      Reply
      • Alissa Saenz says

        April 14, 2017 at 8:46 pm

        I'm glad to hear it! Thanks Jayne!

        Reply
    7. Dave says

      September 14, 2017 at 12:11 pm

      My Ex is Hungarian and made Goulash bi weekly, she also made chicken and potato versions. Chicken paprikash and paprikash krumplii respectively. Swap out eggplant for oyster mushrooms and you have a decent chicken sub. Potatoes are stewed in a seasoned broth close to what you have above and served as a side.All are excellent winter dishes.

      Reply
      • Alissa Saenz says

        September 15, 2017 at 10:23 pm

        I just had to google paprikash krumplii - that's a new one for me, but definitely something worth exploring the possibility of veganizing. Thank you! I think mushrooms would be excellent in here too!

        Reply
    8. Sue smith says

      October 08, 2017 at 10:10 am

      You say a can of diced tomatoes but what size can?

      Reply
      • Alissa Saenz says

        October 08, 2017 at 5:49 pm

        1 cup, so a little more than half of a 14 ounce can. :)

        Reply
    9. Al says

      February 19, 2018 at 9:49 pm

      5 stars
      We've been eating this weekly all winter long! Fantastic recipe!

      Reply
      • Alissa Saenz says

        February 21, 2018 at 4:33 pm

        Yay!! Glad to hear it!

        Reply
    10. Chloe Douglas says

      April 15, 2018 at 6:54 pm

      5 stars
      Made this last night in a slow cooker and it turned out beautiful! I am having it for meal preps all this week with rice on the side. Beautiful flavours!

      Reply
    11. Trenya says

      April 27, 2018 at 12:22 am

      5 stars
      I made this tonight, swapping a green pepper for red and red potatoes for gold because that was what I had on hand. I also used an entire 14 oz can of tomatoes because I didn't want to waste them. My two daughters and I loved it! Thank you for such a tasty recipe!

      Reply
    12. Katya says

      June 02, 2018 at 1:48 pm

      5 stars
      Thank you for this recipe! I just made it yesterday in a slow cooker without smoked curry. It is delicious. I made stow 1 in the stove top and then transferred that plus everything else to the slow cooker. I put it on high for 5 hours so the potatoes are cooked through. I will make it again for sure!

      Reply
      • Alissa Saenz says

        June 02, 2018 at 2:12 pm

        I'm so glad you enjoyed it! And good to know it works in the slow cooker! Thanks Katya!

        Reply
    13. Adriana says

      July 25, 2018 at 2:01 pm

      5 stars
      This recipe turned out really well and was relatively simple. I didn't have liquid smoke or smoked paprika, but I am also not a huge fan of smoked flavours. I found it turned out really well despite leaving those two ingredients out. I will definitely be making this again :)

      Reply
      • Alissa Saenz says

        July 27, 2018 at 4:45 pm

        I'm glad you enjoyed it! Thanks so much Adriana!

        Reply
    14. Alex says

      August 21, 2018 at 7:51 pm

      Can this be frozen?

      Reply
      • Alissa Saenz says

        August 26, 2018 at 8:37 pm

        I haven't tried freezing it, but I think it would work!

        Reply
    15. Val says

      September 02, 2018 at 10:52 pm

      Do you think i cand top over pasta or riceva

      Reply
      • Alissa Saenz says

        September 03, 2018 at 12:55 pm

        Yup! I think it would be delicious over either. :)

        Reply
    16. Denise says

      September 06, 2018 at 3:18 pm

      5 stars
      Used sweet potatoes. Yum

      Reply
      • Alissa Saenz says

        September 09, 2018 at 9:07 pm

        Sounds delicious! Glad you enjoyed it!

        Reply
    17. Donna Slutchuk says

      September 23, 2018 at 12:49 pm

      This recipe sounds so delish can hardly wait to make it this week! Will let you know how I liked it!!

      Reply
      • Alissa Saenz says

        September 23, 2018 at 4:17 pm

        Thanks Donna! I hope you enjoy it!!

        Reply
    18. Lisa Iaffaldano DiPrato says

      October 02, 2018 at 2:54 pm

      Would skipping the flour and sugar be okay?

      Reply
      • Alissa Saenz says

        October 07, 2018 at 4:37 pm

        I think so - it might be a bit runny and more tart though.

        Reply
    19. Jane Meleady says

      October 18, 2018 at 5:37 pm

      For gluten free, could I replace the flour with corn flour?

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:41 am

        I think so, but instead of adding it before the liquid, I'd stir it together with some cold water to make a slurry and add it at the very end of cooking.

        Reply
    20. Barbar says

      December 04, 2018 at 2:26 pm

      5 stars
      I love this recipe! I've made it three times now, and it gets more delicious each time. Will keep and share.

      Reply
      • Alissa Saenz says

        December 06, 2018 at 5:24 pm

        Awesome!! I'm so glad to hear that!

        Reply
    21. Glenn says

      January 22, 2019 at 1:00 am

      5 stars
      So many delicious recipes! Thanks for the list of favorite stews. This was a winner. I used all the sweet paprika that I had. It took about 35 minutes for my yellow potatoes to soften up. Otherwise, the recipe was spot on. I appreciate your seemingly endless supply of delicious dinner recipes.

      Reply
      • Alissa Saenz says

        January 27, 2019 at 3:24 pm

        Yay! I'm glad you liked the stews email, and so glad this one was a hit! Thanks Glenn!

        Reply
    22. Jannellg says

      April 19, 2019 at 3:24 pm

      5 stars
      This soup was so easy to make. We are low-carb, so I left out the sugar and potatoes and it was still super filling and yummy. Thanks for another great recipe

      Reply
      • Alissa Saenz says

        April 21, 2019 at 6:32 pm

        Wonderful! I'm glad you enjoyed it!!

        Reply
    23. Evadne Scaddan says

      July 01, 2019 at 10:33 pm

      What is Liquid Smoke? We don’t have that I Western Australia. How important is it and are there any alternatives?
      Thank you

      Reply
      • Alissa Saenz says

        July 03, 2019 at 9:05 pm

        It's a seasoning that's actually made from smoke, so it adds some smoky flavor - like this: https://www.amazon.com/Colgin-Liquid-Natural-Hickory-4-Ounce/dp/B0005Z8NCM?th=1 You could try using smoked sea salt to taste instead, or just leave it out - the stew should still have some smoky flavor from the paprika. Enjoy!!

        Reply
    24. Chessie says

      October 09, 2019 at 1:23 pm

      5 stars
      Very tasty! I made it as written, except that I skipped the soy sauce and just sprinkled in a bunch of salt instead. I will definitely make this again any time a big old eggplant shows up in my produce box.

      This brought back memories of grade school. Did other kids get goulash a lot at the school cafeteria? They made it with ground beef (ugh) and macaroni in it. I'll stick with your version, thank you very much.

      Reply
      • Alissa Saenz says

        October 13, 2019 at 10:55 am

        I'm glad you enjoyed it! I never got goulash in my school lunches, thankfully! :) Thanks so much Chessie!

        Reply
    25. Shelley says

      October 16, 2020 at 7:54 pm

      5 stars
      This is delicious exactly as it is. Perfect cool weather dish but not heavy. I did sub a sweet potato which cooked in less time than suggested. Thank you !

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    5088 shares
    • 463