I stopped eating meat when I was pretty young, so I missed out on a lot of classic dishes that other people grew up eating. I’m discovering a lot of those dishes now as I veganize them! A while back I shared a recipe for eggplant goulash, which is really a meatless version of Hungarian-style goulash. But I later learned that American goulash is a thing too! So I did a little research on American goulash, and you know what? It’s a really weird dish. Most of the recipes for conventional, meat-based American goulash call for ingredients that I’d never really expect to go together, like macaroni, meat, soy sauce and paprika. I decided to give the dish a try, but replacing the meat with mushrooms and lentils. And you know what? It was delicious! This vegan goulash was an absolute flavor bomb. It’s a great comfort food meal and the recipe makes a great big batch, so you can enjoy leftovers for days!
Ingredients You’ll Need
Brown lentils. This recipe calls for uncooked lentils. If you happen to have lentils that have already been cooked (like canned lentils) on hand, you can use them instead. You’ll need about 2 cups or one 15-ounce can. Feel free to substitute green lentils if that’s what you’ve got, keeping in mind that they’ll take a bit longer to cook. I don’t recommend using red lentils for this recipe.Olive oil. Just about any high-heat oil can be substituted, such as canola, corn, or coconut oil.Cremini mushrooms. These are also known as baby portobellos. White button mushrooms will work as a substitute.Onion.Red bell pepper.Garlic.Vegetable broth. I like Better Than Bouillon brand in seasoned vegetable flavor.Tomato sauce.Diced tomatoes.Spices. We’re using a mix of sweet paprika, smoked paprika, thyme, oregano, and bay leaves.Soy sauce. Tamari or liquid aminos will work if needed.Elbow macaroni. Use gluten-free pasta if needed.Tomato paste.Salt & pepper.Vegan sour cream. Use store-bought sour cream or homemade cashew cream.Fresh parsley.
How It’s Made
Cook your lentils by boiling them in water, then drain then when they’re done. Make sure they’re fully cooked but not mushy. Check on them frequently to prevent overcooking.Cook the mushrooms in some olive oil while the lentils boil. Make sure you’re letting them sit on the hot surface and not stirring them too much. Too much stirring can prevent them from browning.
Add diced onion to the pot and cook it with the onion for a few minutes, until it starts to soften.
Add bell pepper and garlic to the pot and sauté everything briefly.Stir in the broth, tomato sauce, diced tomatoes, spices, soy sauce, and macaroni. Raise the heat, bring the liquid to a boil, and let the mixture simmer until the pasta is al dente — fully cooked but a little on the firm side.
Add the tomato paste and cooked lentils to the pot, let it simmer a couple minutes more, then take the pot away from heat.Season your vegan goulash with salt and pepper to taste.
Ladle it into bowls and serve each with a dollop of vegan sour cream and a sprinkle of fresh parsley.
Leftovers & Storage
Leftover vegan goulash will keep in an airtight container in the refrigerator for about 3 days or in the freezer for about 3 months.
More Vegan Dinner Recipes
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