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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. 
Tried this recipe?Let us know how it was!