American Goulash

Vegan Goulash.  This is a veganized version of the comfort food I grew up on.  Easy to veganize, as you just replace the hamburger with textured vegetable protein (or omit it).  It is also very easy to customize with whatever you have in your pantry.


  • Elbow Macaroni (non egg variety)
  • 1 can of diced tomatoes.  You can use also whole tomatoes and cut them up, but it is more messy
  • 1 small can of tomato sauce.
  • Package of cherry tomatoes cut in half (optional)
  • Whole onion, diced
  • Whole green bell pepper, diced.  You can mix with yellow, orange, and red bell peppers too.
  • 3-4 cloves of garlic
  • Vegan hamburger crumbles or Textured Vegetable Protein, about 1/2-1 cup. (optional)
  • 2 Tblsp Vegan worcestershire sauce
  • 1 Tblsp Italian Seasoning
  • Small dash of red pepper flakes
  • Salt and pepper to taste

Prepare your veggies.   You can get creative here and add whatever you want or have in the fridge.  Mushrooms.  Carrots. Corn. Cauliflower. Whatever floats your boat.  But I think it works better to have small bits when you are done, as compared to large veggie chunks in your goulash.  Slice and dice your veggies.  You want small cubes of peppers and onions.  Chop the garlic up fine and add it.

Pour half a box of the elbow macaroni noodles into salted water.  Do not use oil in the water.  Cook for 10 minutes or so on full boil until al dente.  You do not want your noodles soft and mushy!

In skillet, add some olive oil or broth and toss in all your veggies.  If you have hard veggies like carrots and cauliflower, feel free to cook them first for a little extra time.  Salt and pepper the veggies. Toss in your vegan burger crumbles or TVP.   Add small amount of water if using TVP. Stir and simmer until the onions are slightly soft. Turn off heat.

Optional-  You can use Tofurkey Italian vegan sausage here, just slice it into smaller bits and fry it along with the veggies.

Add in tomato sauce/paste and diced/crushed tomatoes. Add vegan worcestershire sauce and Italian Seasoning. Salt and pepper to taste. Let simmer for 15 minutes to let flavors mingle.

Drain pasta when done by putting into a colander.

Serve sauce over the noodles.  Easy and it tastes awesome.