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!

Close up shot of bowl of vegan goulash

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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.

Two bowls of vegan goulash photographed from overhead with yoghurt

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.

Ingredients for vegan goulash

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.

Bowl of vegan goulash with bread dipped in

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:

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Healthy vegan goulash pin
Bowl of vegan goulash with bread dipped in

Vegan Goulash with Mushrooms and Smoked Tofu

Chloe from Forkful of Plants
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Hungarian
Servings 6
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!
5 from 11 votes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

To serve: I love to eat vegan goulash with a side of warm bread for scooping up the excess sauce. Top with plenty of plain dairy-free yoghurt and a sprinkling of parsley.
 
Storing: 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 or zap it in the microwave.
This is also a great freezer filler. 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. 

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18 thoughts on “Vegan Goulash with Mushrooms and Smoked Tofu”

    • I hope you do, let me know how you get on!

    • Thanks Marlynn, I’m so glad you enjoyed it 🙂

  • 5 stars
    One pot meals are wonderful!

    • Aren’t they just!? Glad you enjoyed it!

    • Pleased to hear you all enjoyed it 🙂

  • 5 stars
    This was my first time having Goulash and I loved it!!

    • Yay, I’m so glad your first experience was a good one!

  • 5 stars
    Such a wholesome comforting dish

    • Glad you enjoyed it Sunrita 🙂

  • 5 stars
    Better than the meat version 🙂

    • Thanks so much Sabrina, that’s great to hear!

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