This easy vegan goulash will be your new favorite healthy 1 pot 30-minute meal!  This hearty thick stew has all the great taste of a delicious Italian meal, yet can be whipped up in minutes on your stovetop. American goulash is kind of like a saucy baked ziti but easily made on the stovetop instead of baked in an oven.  This thick tomato-based stew gives you the comforting taste of lasagna without all the work.

A white bowl filled with vegan goulash with some cheese and parsley on top.

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We love hearty Italian-style meals in my house like vegan lasagna, vegan stuffed shells, baked ziti, stuffed peppers, baked tofu feta pasta, and more, but when I want to make it quick and easy, this stovetop goulash is the answer!

This recipe is

  • quick and easy to make in 1 pot on the stovetop.
  • versatile and can be made with whatever veggies and vegan “meat” that you want.
  • dairy-free and can easily be made gluten-free.
  • a family favorite and your kids will love it!

Ingredients and substitutions

  • Onion – for flavor. You can use onion powder instead.
  • Garlic – for flavor. You can use garlic powder instead.
  • Olive Oil – to saute the veggies in.
  • Veggies – (optional) You can add 2-3 cups of whatever veggies you have that sounds good to you.
    • Green Pepper – I usually add 1-2 peppers
    • Zucchini – I usually add 1 medium zucchini.
    • Mushrooms – I usually add about 1 cup chopped.
  • Vegan Sausage – or vegan beef crumbles.  You can use any type of vegan meat substitute that you wish.  I like to use my homemade vegan Italian sausage or my vegan sausage crumbles and add them at the end of cooking.  Beyond sausage is also delicious in this, but it will need to be sauteed with the veggies at the beginning of cooking. You can even use cooked lentils or TVP as a meat substitute.
  • Spaghetti Sauce – any jar of your favorite brand.
  • Crushed Tomatoes – or diced tomatoes to make a tomato-based sauce.  You will need a large 28 oz jar or two 14 oz jars.
  • Water – or vegetable broth to make your goulash saucy enough.  (You will need 3 cups of water to make your goulash saucy.  I know that it seems like a lot, but your pasta will soak it up when it cooks.)
  • Italian Seasoning – for flavor. You can also add bay leaves for more flavor.
  • Salt – for flavor
  • Sugar – to balance out the acidity of the tomato sauce (optional)
  • Pasta – any small pasta will work.  The elbow macaroni style is traditional.
  • Vegan Cheese – to melt on top at the end. (optional)  I like to use my melty vegan mozzarella recipe.
A bowl filled with American vegetarian goulash with parsley on top.

How to make vegan goulash

Step 1 – Saute an onion in a tbsp of olive oil in a large soup pot over low heat for about 5 minutes.

Step 2 – Add the minced garlic and 2-3 cups of chopped veggies of your choice and stir well.  Sprinkle with 1/2 tsp of salt and 1 tbsp of Italian seasoning, turn up the heat, and saute the veggies for about 5 more minutes.  (If you are using a store-bought vegan meat product you can add it now and saute it with the vegetables.)

Step 3 – Add a jar of spaghetti sauce; a 28 oz can of tomatoes; and 3 cups of water.  Then stir well and simmer over medium heat until it begins to boil.  (Taste the sauce then add a little salt and sugar if you choose to adjust to your taste).

A collage of 4 images that show the process of cooking the green peppers, adding the tomato sauce and macaroni and cooking to make vegan goulash.

Step 4 – Once it boils, add 2 cups of small pasta like macaroni, and stir well.

Step 5 – Cover and simmer for about 15 minutes (stirring occasionally) until the pasta is soft. (Add my homemade vegan sausage crumbles at this time if you are using those and stir well)!

Step 6 – Top with vegan cheese and cover again for about 5 minutes to let the cheese melt. Scoop into bowls and serve hot and garnish with fresh parsley.

A large pot of goulash with vegan cheese and parsley sprinkled on top.

Variations

Thick Goulash – Add 2 1/2 cups of pasta instead of only 2 cups to make it extra thick.

Spicy Goulash– Use vegan spicy Italian sausage and a dash of cayenne pepper to your sauce.

Baked Goulash –  To turn this into a casserole, saute the vegetables and vegan “meat” of choice and add it to a large bowl.  Boil and drain the pasta and add it to the bowl.  Dump in a jar of pasta sauce. a can of crushed tomatoes, and 1/2 cup of water along with the salt, sugar, and spices.  Mix all of the ingredients together and put the mixture in a casserole dish.  Top it with vegan cheese and bake at 375° F for 45 minutes. 

  • (Baked goulash is great to make ahead.  You can keep it prepared in the fridge for up to 3 days and just toss it in the oven for 45 minutes before you want to eat it.)
  • Tip: Add a layer of vegan ricotta in the center of the casserole for an easy lasagna-style baked goulash.

🍞 Gluten-free goulash

Gluten-Free Vegan Goulash – Since gluten-free pasta tends to be mushy and more starchy, I highly recommend that you boil the pasta separately.  Cook the pasta al dente and rinse well before adding it to your goulash.  Since you will be cooking the pasta separately, you will not need as much water.  Only add 1/2 to 1 cup of water instead of the 3 cups recommended when cooking the pasta in the goulash.

Pro Tips

  • If you are using store-bought vegan sausage or beef crumbles, you can cook them at the same time as the vegetables. 
  • If you are using my homemade sausage crumbles, cook them separately and toss them in at the end of cooking.  They will lose their flavor and some of the texture if they are boiled in with the goulash. 
  • Don’t continue to simmer the dish after the pasta has cooked, or it will become mushy.
Scooping out a large spoonful of vegetarian goulash out of a large soup pot.

Storage and reheating

Refrigerator: The goulash will keep well in the fridge for 3 – 5 days in a sealed container.

Reheating: Reheat your goulash in the microwave for 3-4 minutes, or add a few tablespoons of water to the dish and simmer it on the stovetop until warm. If reheating on the stovetop, heat it just until warm, and don’t boil it so that the pasta doesn’t get mushy.

Freezing – Place your plant-based goulash in a freezer-safe container, remove as much air as possible and seal tightly. It will keep well for up to 3 months. To thaw, place it in the refrigerator overnight.

More vegan pasta ideas

Vegan goulash recipe

A close up of a bowl of American style vegan goulash.
5 from 4 rating

Vegan Goulash

Yield: 12
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Monica Davis
American-style goulash made vegan. A quick and easy 1-pot meal that gives you the flavor of lasagna with a fraction of the effort.
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Ingredients

  • 1 medium onion, peeled and diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2-3 cups vegetables, like green peppers, zucchini, or mushrooms
  • 2 cup vegan sausage, or vegan beef crumbles
  • 25 ounces jar spaghetti sauce
  • 28 ounces can crushed tomatoes, (1 large can or 2 small cans)
  • 3 cups water
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon sugar, (optional to taste)
  • 2 cups macaroni pasta, or any other small pasta
  • 1 cup vegan mozzarella cheese, optional for melting on top

Instructions
 

  • Saute an onion in a tbsp of olive oil in a large soup pot over low heat for about 5 minutes.
  • Add 2 cloves of minced garlic and 2-3 cups chopped veggies of choice and stir well.  Sprinkle with 1/2 tsp of salt and 1 tbsp of Italian seasoning, and turn up the heat and saute the veggies for about 5 more minutes.  (If you are using a store-bought vegan meat product you can add it now and saute with the vegetables. If using my homemade vegan sausage crumbles, do not add yet)
  • Add a 25 oz jar of spaghetti sauce, a 28 oz can of tomatoes, and 3 cups of water.  Then stir well and simmer until it begins to boil.  (Taste the sauce then add 1/2 tsp salt and 1 tbsp of sugar if you choose, adjust to your taste).
  • Once it boils, add 2 cups of small pasta like macaroni and stir well.
  • Cover and simmer for about 15 minutes (stirring occasionally) until the pasta is soft. (Add my homemade vegan sausage crumbles at this time if you are using those and stir well)!
  • Top with vegan cheese and cover again for about 5 minutes to let the cheese melt.
  • Scoop into bowls and serve hot.

Notes

  • If you are using store-bought vegan sausage or beef crumbles, you can cook them at the same time as the vegetables. 
  • If you are using my homemade sausage crumbles, cook them separately and toss them in at the end of cooking.  They will lose their flavor and some of the texture if they are boiled in with the goulash. 

 

Vegan goulash variations

Thick Goulash – Add 2 1/2 cups of pasta instead of only 2 cups to make it extra thick.
 
Spicy Goulash– Use vegan spicy Italian sausage and a dash of cayenne pepper to your sauce.
 
Baked Goulash –  To turn this into a casserole, saute the vegetables and vegan “meat” of choice and add it to a large bowl.  Boil and drain the pasta and add it to the bowl.  Dump in a jar of pasta sauce. a can of crushed tomatoes, and 1/2 cup of water along with the salt, sugar, and spices.  Mix all of the ingredients together and put the mixture in a casserole dish.  Top it with vegan cheese and bake at 375° F for 45 minutes.  (Baked goulash is great to make ahead.  You can keep it prepared in the fridge for up to 3 days and just toss it in the oven for 45 minutes before you want to eat it.)
 
Tip: Add a layer of vegan ricotta in the center of the casserole for an easy lasagna-style baked goulash.
 
Gluten-Free Goulash – Since gluten-free pasta tends to be mushy and more starchy, I highly recommend that you boil the pasta separately.  Cook the pasta al dente and rinse well before adding it to your goulash.  Since you will be cooking the pasta separately, you will not need as much water.  Only add 1/2 to 1 cup of water instead of the 3 cups recommended when cooking the pasta in the goulash.
Serving: 1cup, Calories: 176kcal, Carbohydrates: 31g, Protein: 12g, Fat: 1g, Saturated Fat: 1g, Sodium: 875mg, Potassium: 472mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1894IU, Vitamin C: 13mg, Calcium: 51mg, Iron: 4mg
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