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.