Name: American Vegan Goulash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 large red bell pepper, diced; 2 large garlic cloves, finely chopped; 1 tablespoon paprika; 1 tablespoon dried oregano; 2 tablespoons tomato paste; 2 cups (400 ml) crushed tomatoes; 1 can (14 oz/ 400 g) green lentils; 4 cups (1 liter) vegetable stock; 1 1/2 cup (200 g) macaroni (elbow pasta); 2 bay leaves; 2 tablespoons fresh parsley, roughly chopped; Salt and freshly ground black pepper to taste

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This American vegan goulash is a budget-friendly yet delicious meal that you can easily cook in one pot. Made with green lentils and macaroni, this American-style goulash is extra comforting and filling, just perfect for feeding a crowd.

American-style vegan goulash is a hearty and satisfying one-pot meal made with green lentils and macaroni in a flavorful tomato-based sauce.

There are lots of vegan goulash versions out there, and many of them use a plant-based ground meat alternative or tempeh to recreate the texture of regular American goulash.

My version of veggie goulash used green lentils and red bell peppers to create a budget-friendly comforting dinner that's also super good for you. I find that the texture of lentils is just perfect for goulash, and you don't need any processed ingredients at all.

This lentil goulash is filled with fiber and protein and ready in just over half an hour. It's also very easy to make it your own by adding all kinds of veggies.

Unlike Hungarian goulash, which is a saucy stew with potatoes, American goulash is basically a pasta dish. The thing the two dishes have in common is the tomato-paprika base. If you want a veganized Hungarian goulash recipe, check out my version here.

Why you'll love this American vegan goulash

It's very easy to make in one pot for a speedy, fuss-free weeknight dinner.
It has a good mix of carbs, protein and fiber for a balanced yet delicious meal.
Leftovers taste great so it's a great idea for meal prep.

Ingredients and substitutions

Olive oil - You only need a bit of extra virgin olive oil to sauté the veggies in. If you prefer to cook without oil, you can use some vegetable broth or water instead.

Onion - Both yellow and red onions work well in this vegan goulash.

Red bell pepper - I like red peppers in this dish, but you can use whatever color you like.

Garlic - Freshly chopped garlic has the best flavor, but you can also use frozen if that's what you have on hand.

Paprika - Sweet Hungarian paprika is perfect in this veggie goulash. If you prefer a smoky flavor, you can use smoked paprika or a mix of the two.

Dried oregano - For an even more pronounced herby flavor, use an Italian herbs mix.

Tomato paste + crushed tomatoes - This combination results in a perfectly flavored tomato-based sauce.

Green lentils - Use canned green lentils for convenience in this goulash.

Vegetable stock - Both homemade and shop-bought vegetable stock work well here.

Macaroni - American goulash is typically made with macaroni or elbow pasta. However, you can use another kind of small pasta, like ditalini, for example.

How to make vegan American goulash

Heat the olive oil in a large soup pot or Dutch oven and sauté the onion and red bell pepper for 5-6 minutes over low-medium heat until softened.

Add the garlic and cook for another minute, then stir in the paprika and dried oregano and continue to cook for another minute.

American vegan goulash making instructions

Add the tomato paste, crushed tomatoes, green lentils, vegetable stock, macaroni and bay leaves and stir to combine.

Cook for 15 minutes on low heat, stirring from time to time to prevent the pasta from sticking to the bottom of the pot. You may need to add more vegetable broth or water.

When the pasta is cooked, remove the bay leaves and stir in the fresh parsley. Season to taste and serve warm.

Leftovers and storage

Leftovers will keep well in the fridge for up to 5 days in an airtight container.
Reheat the vegan goulash on the stovetop or in the microwave. You may need to add a bit of water or veggie stock if it looks too dry.
Freeze the goulash for up to 3 months. Thaw it overnight in the fridge before reheating.

Recipe notes and tips

Don't forget to stir from time to time after adding the pasta to the pot, especially in the first couple of minutes. Uncooked pasta has a tendency to stick to the bottom of the pot.
Top individual bowls with some vegan Parmesan before serving.
To make the goulash "meatier" replace the lentils with your favorite plant-based mince alternative.
Other veggies you can add to this goulash include mushrooms, sweet potato or potato cubes.
Boost the protein intake by adding a can of red kidney beans or tofu cubes.
Stir in a tablespoon of soy sauce at the end for a different flavor.

If you liked this American vegan goulash recipe, you might also like some of my other easy one-pot vegan recipes:

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Yield: 6