Veggie Goulash

  4.1 – 33 reviews  • Goulash Recipes

This salsa is delicious and so simple to make.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 2

Ingredients

  1. 1 teaspoon olive oil
  2. ½ medium onion, thinly sliced
  3. 1 small green bell pepper, thinly sliced
  4. 4 ounces mycoprotein pieces, e.g., Quorn™
  5. 1 clove garlic, chopped
  6. 1 teaspoon paprika
  7. 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
  8. ½ cup red wine
  9. 1 teaspoon dried oregano
  10. 1 teaspoon tomato puree
  11. 1 teaspoon sugar
  12. salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat, and sauté the onion until tender, 5 minutes. Mix in green pepper and mycoprotein pieces, and sauté until pepper is tender, another 5 minutes. Mix in garlic and paprika.
  2. Stir tomatoes with their juice into the skillet. Mix in wine, oregano, and tomato purée. Bring mixture to a boil. Reduce heat to low, and simmer until thickened, about 25 minutes.
  3. Just before serving, stir in sugar and season with salt and pepper.

Reviews

Kent Chandler
It was great. Used vegan meat crumble for the protein and added mushrooms too. Loved it! I did not have any red wine on hand so I substituted red wine vinegar and water mixture at 1:1 ratio. I left out the sugar and was glade I did because the red wine vinegar gave it a nice sweet flavor without the added sugar. I will definitely be making this again.
Morgan Gill
I lived in Bavaria and have experienced some of the best goulashes in the world, this recipe doesn’t come close to replicating the flavor that I expected. It was just OK. I used tofu and ended up doubling the paprika amount and it was still lacking. Maybe my expectations were too high.
Robert Burns
Didn’t like it! Not to my taste
Amy Henry
I doubled the spices and sugar and added extra bell pepper as well as zucchini. Overall, a great goulash.
Joseph Kane
Easy to make and a favourite of ours. We love this dish!
Dylan Myers
I used tofu instead of mycroprotein and veggie stock instead of wine.
Jeffrey Page DVM
i added a 1/2 cup of spaghetti sauce with basil ..and chopped spinach for extra iron.. tastes yummy!
Tina Rose
Wonderful! I doubled the recipe to have enough for two nights. I made some modest changes: used a whole package of Morningstar crumbles because that’s what I had on hand. We don’t eat onions, so I added more garlic. Also added a stalk of celery, a cup of sautéed mushrooms, extra smoked paprika, cumin, and thyme. Served it over whole wheat bow tie pasta.
Megan Hughes
Husband is a meat & potato man, if he could eat that every night for dinner he would. Read a review that someone else wrote about her husband liking it & he like meat as well,so figured I would give it a try. Just so happens another friend of ours dropped in who is a really big eater & meat lover. Gave him a bowl of it as well & they both really loved it. Husband said this is a keeper. So this will be made again. 🙂
Brandon Nielsen
Would be a lot better with ground beef.
David Brown
So what what makes this goulash? Only ONE teasponn of paprika? I do not think so. Tomatoes and e overpowering that small amount of pakrika and i would try making it without tomato s and 1 TABLESPON paprika instead
Andrea Lucero
Very good recipe. I substituted vegetable burger crumbles for the Quorn and served this with vegetable quinoa elbow pasta. I will definitely make this again.
Stephen Castro
Yes!
Melody Figueroa
This was excellent! I did make a couple of mods based on what was on hand. I drizzled some honey in to give it a little punch of sweetness, and I subbed an unmeasured amount of worchestire for red (I was out). I subbed 2 stalks of celery for GP since I wanted to use it up. We loved it. Thank you so much!:)
Matthew Smith
Very good! I took out the oregano and added 1 tbl spoon Worcestershire sauce and used Quorn meat crumbles
Kristin Lowe
This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm tofu in a kitchen towel to get as much water out as possible. Cut into half inch cubes. Coat cubes in a mixture of 3T firmly packed brown sugar, 1T paprika, and 1/4t ground ginger powder. Bake in 400F oven on parchment until edges get firm. Mix into recipe where Quorn is used. Also, I used a can of “Pear tomato strips in puree and basil”, Great Value brand from Wal-Mart, then left out the tomato puree addition. Served over spiral noodles. This was easy, satisfying, not too strange for my husband, so I’ll make again.
Michelle Tate
I lacked a few ingredients, so substituted the green bell pepper for a red one, and replaced the red wine for vegetable stock. Also didn’t have any whole canned tomatoes so I just used chopped ones. I omitted the sugar in the end, and used a bit more tomato puree for sweetness. Having read other reviews, I added about 1 tsp of carraway seeds, which was a great touch. I also added a handful of frozen green beans. I doubled the recipe and it made four standards size portions. This is a great dish that I will be making many more times!
Ryan Chen
REALLY good! The only changes I made: I used a red pepper instead of green, because that’s just what I had. And I forgot to add sugar at the end. But it was still really tasty and since I almost always have these ingredients at hand, I will definitely be making this quite often. I think the only change I’d make next time is I might perhaps use a wee bit less wine. 🙂
Anthony Carrillo
YUM!! Thanks for the recipe using Quorn – a product I use a lot. Using crumbles as others have done would make a completly different recipe than intended, try this with Quorn. It can be found in the freezer section of larger supermarkets, and health food stores (either in the meat substitute section, or the health food section.)
Mr. Jose Moore
Excellent. I increased the paprika, and used more oil (olive), my family loves it.
Sean Sandoval
Not impressed. I don’t use Quorn, so I used ground, seasoned seitan instead. The second day I added braised cactus leaf and was able to salvage the leftovers.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top