This veganised classic American Goulash recipe is easy, home-style, comfort food! Made in one pot. Perfect for a crowd, family or weekly meal prep.
Saute: In a large pot, heat the water/oil over medium heat, add the tempeh (crumbing between your fingers), onion and bell pepper, saute for 5 – 7 minutes, until onions are soft and tempeh is lightly browned. Add the garlic and cook 1 minute more.
Simmer: Add the diced tomatoes, tomato sauce, oregano, basil, paprika, bay leaves, salt, and red pepper flakes and water/veggie broth. Stir well and bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Add the pasta and cook for 10 more minutes, or until pasta is tender, make sure to stir often so the pasta doesn’t stick to the bottom. Taste for flavor, adding more salt & pepper to taste.
Serve: Serve in individual bowls with a sprinkle of fresh chopped parsley.
Store: Leftovers will keep fresh in the fridge for 4 – 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.
Tempeh: Feel free to use 1 package of tempeh, replacing the other with a can of red kidney beans (drained and rinsed). Also, if you don’t care for tempeh, omit it and use beans or 1 cup of cooked brown or green lentils.
Additional Veggies: Corn would be great in this goulash, adding a little sweetness and color. Feel free to use any color bell peppers you like. Mushrooms (8oz.) or diced carrots (1 cup) would be nice too, cooking with the onion.
Spices & herbs: Italian seasoning would be great here, instead of the individual herbs. Also, you can get away without using the bay leaves if you don’t have any on hand. If you have vegan Worcestershire sauce in the panty, try adding 1 tablespoon for a nice umami flavor.
Liquids: I love using this vegetable concentrate from Better Than Bouillon. For this recipe I recommend just using 1/2 teaspoon, no more than 1 teaspoon, for the best flavor.
Keywords: american vegan goulash, vegan goulash recipe