Vegan Goulash with Mushrooms and Smoked Tofu
The perfect one pot wonder, this vegan goulash is rich and smoky, filled with mushrooms, root veg and smoked tofu -what’s not to love!? It’s so easy and delicious, and great for filling up the freezer. Keep it simple and serve it alone, or with a slice of buttered sourdough!
What is vegan goulash?
Goulash is a traditional Hungarian stew or soup, filled with meat and vegetables, and a lot of paprika! Although it’s normally made with meat (usually beef), this vegan goulash uses vegetables and smoked tofu- but don’t worry, it still has the signature flavour of a Hungarian goulash. This is one of the best vegan comfort foods out there, and I just love how easy it is to cook.
The best use for paprika!
I made this vegetable goulash again lately, as Remi and I were reminiscing over our first holiday together to Budapest in 2017. Though the amount of places serving vegan food were limited, the vegan food that we could get hold of was amazing.
We had the most fantastic vegan Hungarian goulash in a restaurant which we went back to time and time again. It was super rich and smoky, and one of those dishes which I just had to recreate at home. We bought some proper Hungarian sweet and smoked paprika home with us, and I like to think I got it spot-on!
Although our supply of proper Hungarian paprika has long run out, we visit the Polish store quite often, and find that the paprika from there is pretty good in this recipe. You could get your paprika from any Eastern European store or online, though I’m sure the supermarket variety would also work.
Vegetable and tofu goulash ingredients
Aside from the paprika, this vegan goulash is packed with vegetables. I’ve used onions, red bell pepper, carrots, potatoes and plenty of mushrooms. Make sure you use some good waxy potatoes which won’t fall apart as you cook it. I’ve opted for chestnut mushrooms, but you could use white, button, portobello, or even forest mushrooms if you fancy.
For the delicious smoky tomato sauce, I’ve simply used canned diced tomatoes, vegetable stock, tomato puree, garlic powder and a few sprigs of thyme. Simple ingredients, but they make such a delicious flavour.
Finally, I’ve added a block of smoked tofu.
What’s the best type of tofu for vegan goulash?
I’ve added cubed smoked tofu to this recipe for an extra smoky flavour and a hit of protein. I love using different varieties of tofu in my recipes, whether that’s silken tofu in my tofu scramble or eggless frittata, or firm tofu in my vegan Mongolian ‘beef’, teriyaki tofu, or vegan Polish fish!
For this recipe, smoked tofu is definitely best. I used the Tofoo brand of smoked tofu because it’s readily available in supermarkets in the UK. But you can use any smoked tofu that you like. If you can’t get a hold of smoked tofu, I would use normal firm tofu, or substitute it out for a can of your favourite beans.
How do you make vegan goulash?
Vegan Hungarian goulash is really simple to make in just one pot, and just requires a little bit of waiting whilst it simmers away. Start by heating a little bit of oil in a large pan or casserole dish- I love my cast iron casserole dish for recipes like this.
Add the chopped onion and pepper, and sauté over a medium-low heat for 5 minutes until they start to soften. Add the mushrooms, and cook for 5 minutes more, until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder.
Give it a good stir, then add the carrots, potatoes and tofu. Sprinkle over the flour, and mix well again. Finally, add the chopped tomatoes, tomato puree, vegetable stock and fresh thyme.
Mix it all together, then bring the goulash to a steady simmer. Cover, and cook for 40 minutes. After 40 minutes has passed, remove the lid, stir, and allow to cook for a further 20 minutes uncovered, or until the potatoes are soft and the vegetable goulash has thickened. Season with salt and pepper to taste and serve!
What to serve with Hungarian vegetable goulash
Goulash is a dish which has been thoroughly Americanised, and is often served with pasta ribbons or macaroni. If this is your thing, you go for it.
But this is a vegan Hungarian goulash! For me, pasta is not the best side dish for goulash. I love to eat vegan goulash with a side of warm bread for scooping up the excess sauce.
You could also serve it with dumplings, or on a bed of rice or buckwheat. If you’re okay with double potatoes, you can even serve it over mash!
Make sure you top it with a good dollop of dairy-free yoghurt and a scattering of parsley.
Can I prepare vegetable goulash in advance?
Yes! Stews like vegan goulash are perfect for preparing in advance, as their flavour gets better with time. Prepare this up to 3 days in advance and keep it covered in the fridge. To reheat, put it back on the stove until hot through.
This is also a great freezer filler, and a really hearty option to have waiting for you when winter comes. I like to freeze this in individual portions, then either defrost overnight in the fridge or for a few hours on the counter. Then I reheat on the hob until bubbling, or for a few minutes in the microwave.
If I don’t plan ahead, I do heat this from frozen too using the above methods- just make sure it’s piping hot through before eating.
If you love vegan comfort food…
You should definitely try my:
- Homemade vegan baked beans
- Easy vegan mushroom risotto
- Vegan pumpkin casserole
- Chilli ‘non’ carne
- Vegan pot pie with jackfruit and butterbeans
Vegan Goulash with Mushrooms and Smoked Tofu
- 1 tbsp olive oil
- 2 brown onions chopped into 1 inch pieces
- 1 red bell pepper chopped into 1 inch pieces
- 500 g mushrooms sliced
- 2 tbsp smoked paprika
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 200 g carrots chopped into ½ inch pieces
- 300 g potatoes chopped into 1 inch pieces
- 1 block smoked tofu (approx 225g) cut into 1 inch cubes
- 2 tbsp flour
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 500 ml vegetable stock
- 3 springs fresh thyme
- salt and pepper to taste
- Heat the oil in a large pan. Add the chopped onions and pepper, and sauté over a medium-low heat for 5 minutes until they start to soften.
- Add the mushrooms, and cook for 5 minutes more, or until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder.
- Stir the spices through, then add the carrots, potatoes and tofu. Sprinkle over the flour, and mix well again.
- Finally, add the chopped tomatoes, tomato puree, vegetable stock and fresh thyme. Stir to combine, then bring the goulash to a steady simmer.
- Cover and cook for 40 minutes. After 40 minutes has passed, remove the lid, stir, and allow to cook for a further 20 minutes uncovered, or until the potatoes are soft and the vegetable goulash has thickened.
- Season with salt and pepper to taste.
Made this recipe?
I’d love to know how you got on- let me know how it turned out in the comments below!
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