Vegan Goulash (American Style)

There is really a vegan recipe for everything out there! Try this amazing goulash recipe! You won’t be disappointed.

top down view of vegan goulash in a bowl with spoon surrounded by items.
By The Simple Veganista


In this recipe, we’ll cook the tempeh, veggies, spices and sauce to create a warm and comforting savory meal. Here’s everything you’ll need, plus variations and tips for substituting ingredients.

  • Tempeh – Tempeh is a little nutty in flavor and will take on all the flavors in this goulash. Tempeh can be found by the tofu in most local grocery stores. I call for 2 packages, but feel free to use just 1, replacing the other with a can of red kidney beans if you like. If avoiding soy, use 1 – 2 cans of red kidney beans or 1 cup of cooked lentils, or any combo of the two.
  • Onion – Use any color onion you have on hand.
  • Garlic – If you don’t have fresh garlic, use 1 heaping teaspoon garlic powder.
  • Bell Peppers – I’ve used green bell peppers, but any color will do. Red bell pepper will add a little sweetness.
  • Spices – We’ll be using dried oregano and basil, you can substitute with Italian seasoning. Paprika can be sweet or hot (I used sweet). Red pepper flakes add a nice touch of heat, adjust to taste.
  • Tomato Sauce – This is a classic ingredient in goulash.
  • Diced Tomatoes – Diced tomatoes add heartiness and is so good. If you can find fire roasted, by all means use those.
  • Liquids – For the most flavor, vegetable broth or veggie paste will add the most flavor.
  • Salt + Pepper – Most American goulash recipes call for LOTS of salt, upwards of 1 tablespoon. I only call for 1 teaspoon, but feel free to adjust to taste. Add pepper to taste as well.
  • Pasta – Any small pasta will work well here, elbow macaroni, shells, mini penne, rigatoni, etc. Use gluten free pasta if following a GF diet.
  • Great optional add ins: 1 can of sweet corn, 8 oz. mushrooms, and 1 tablespoon of vegan Worcestershire sauce!
By The Simple Veganista


  • In a flat bottom pot, saute the tempeh, onion, bell pepper and garlic. When adding the tempeh, I crumble it between my fingers into to large chucks. Feel free to crumble it smaller if that’s what you prefer. Some of the tempeh will brown, this great and if you like it more browned, keep cooking.
  • Add the diced tomatoes, tomato sauce, herbs and spices, and pour the liquids over top. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
  • Add the pasta, give a good stir, and cook until pasta is tender, stirring frequently so the pasta doesn’t stick to the bottom of the pan.
  • Once done, taste for flavor, let cool a few minutes as shown  below.

And now your vegan goulash is ready to enjoy!

Original Recipe by The Simple Veganista

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