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5 from 8 votes
Bowl of Vegan Goulash with sour cream and parsley on top.
Vegan Goulash (American-Style!)
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This vegan goulash is packed with savory flavor! Made with macaroni in a smoky, savory sauce, along with a hearty mix of lentils and mushrooms that stand in for meat, this delicious stew will be your new favorite comfort food meal.

Course: Entree
Cuisine: American
Servings: 6
Calories: 341 kcal
Author: Alissa Saenz
Ingredients
  • ¾ cup dried brown lentils
  • 2 tablespoons olive oil
  • 6 ounces cremini mushrooms, cleaned and roughly chopped
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 (14 ounce or 400 gram) can tomato sauce
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 1 teaspooon sweet paprika
  • ½ teaspoon smoked papkria (can sub more sweet paprika)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 tablespoons soy sauce
  • 2 bay leaves
  • 8 ounces uncooked elbow macaroni pasta (2 cups of of uncooked pasta)
  • ¼ cup tomato paste
  • Salt and pepper, to taste
For Serving
Instructions
  1. Place the lentils into a small saucepan and cover them with a couple of inches of water.

  2. Place the pot over high heat and bring the water to a boil. Lower the heat and simmer the lentils, uncovered until they're tender but not mushy, about 25 to 30 minutes. Add water to the pot if it dries up while simmering.

  3. Drain the lentils into a colander and set them aside.

  4. While the lentils cook, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the mushrooms.

  5. Cook the mushrooms, flipping them once or twice, for about 5 minutes, until they begin to soften and brown.

  6. Add the onion to the pot and cook it with the mushrooms for about 5 minutes more, until the onion is soft and translucent.

  7. Add the bell pepper and garlic to the pot. Continue to sauté the mixture until the garlic becomes very fragrant, about 1 minute.

  8. Stir in the broth, tomato sauce, tomatoes, sweet paprika, smoked paprika, thyme, oregano, soy sauce, bay leaves, and pasta. Raise heat and bring the mixture to a boil. Lower heat and allow everything to simmer until the pasta is al dente, about 20 minutes, stirring occasionally.

  9. Stir in the lentils and tomato paste and allow everything to cook for about 2 more minutes, just to heat everything throughout and thicken the sauce.

  10. Remove the pot from heat. Remove the bay leaves and season the goulash with salt and pepper to taste.

  11. Serve with vegan yogurt, cashew cream, and/or fresh parsley.

Recipe Notes
  1. Two cups of precooked lentils or one (15 ounce/400 gram) can can be substituted if desired. Skip steps 1 through 3 if you do this.
  2. Recipe makes about 9 cups.
Nutrition Facts
Vegan Goulash (American-Style!)
Amount Per Serving (1.5 cups)
Calories 341 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 1.1g6%
Sodium 1050mg44%
Potassium 1133mg32%
Carbohydrates 55.2g18%
Fiber 12.1g48%
Sugar 10.2g11%
Protein 16.8g34%
Calcium 50mg5%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.