American-Style Vegan Goulash

Serves 4–6

Ingredients

Base

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 1 green bell pepper, diced

• 3 cloves garlic, minced

Protein & Pasta

• 1½ cups dry elbow macaroni

• 1½ cups plant-based ground meat (soy, pea, or lentil-based)
  or 1½ cups cooked brown lentils

Sauce & Seasoning

• 1 can (400 g / 14 oz) diced tomatoes

• 1 can (225 g / 8 oz) tomato sauce

• 2 tbsp tomato paste

• 2 cups vegetable broth

• 1 tbsp soy sauce or tamari

• 1½ tsp smoked paprika

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional)

• Salt and black pepper, to taste

Optional Add-ins

• 1 cup sweet corn or green beans

• ½ cup shredded vegan cheddar

• Fresh parsley for garnish

Instructions

1. Build the Flavor Base

1. Heat olive oil in a large pot or deep skillet over medium heat.

2. Add onion and bell pepper. Cook for 5–6 minutes until softened.

3. Add garlic and cook for 30 seconds until fragrant.

2. Cook the Protein

1. Add plant-based ground meat or lentils.

2. Cook for 3–4 minutes, breaking it up and lightly browning if using meat substitute.

3. Add Sauce and Seasonings

1. Stir in diced tomatoes, tomato sauce, tomato paste, and vegetable broth.

2. Add soy sauce, smoked paprika, Italian seasoning, garlic powder, onion powder, cayenne, salt, and pepper.

3. Bring to a gentle boil.

4. Cook the Pasta

1. Stir in dry elbow macaroni.

2. Reduce heat to medium-low, cover, and simmer for 12–15 minutes.

3. Stir every few minutes to prevent sticking.

4. Cook until pasta is tender and sauce is thick.

5. Adjust and Finish

1. Taste and adjust seasoning with salt and pepper.

2. Stir in optional vegetables or vegan cheese, if using.

3. Remove from heat and let rest for 5 minutes to thicken.

Serving Suggestions

• Serve hot with crusty bread or garlic toast.

• Garnish with parsley or extra vegan cheese if desired.

Tips for Authentic American-Style Goulash

• This version is tomato-heavy and paprika-forward, unlike Hungarian goulash.

• Smoked paprika adds depth similar to classic beef versions.

• Cooking the pasta directly in the sauce gives it that traditional, home-style texture.