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The best Vegan Goulash recipe - easy, healthy, and so good

Say hello to the best vegan goulash recipe ever. Calling anything the best ever is a tall order, I know, but this plant-based goulash is a feast of rich deep flavors, amazing meaty textures, magical fragrant spices, and red wine. It’s a recipe you’re going to want to make on repeat.  There’s just something about that deep rich woodsy flavor to portobello mushrooms that brings out the best in red wine and vice versa. It’s a flavor combo that’s irresistibly delicious… it creates a mouthwatering aroma in the kitchen and tastes even better.
Say hello to the best vegan goulash recipe ever. Calling anything the best ever is a tall order, I know, but this plant-based goulash is a feast of rich deep flavors, amazing meaty textures, magical fragrant spices, and red wine. It’s a recipe you’re going to want to make on repeat. 
There’s just something about that deep rich woodsy flavor to portobello mushrooms that brings out the best in red wine and vice versa. It’s a flavor combo that’s irresistibly delicious… it creates a mouthwatering aroma in the kitchen and tastes even better.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 30 minutes
Serving Size 4 people

Ingredients

  • 2 tbsp Olive Oil
  • 4 large (250g) Portobello Mushrooms chopped
  • 3 medium-sized Potatoes diced
  • 2 Yellow Onions diced
  • 4 cloves Garlic minced or finely chopped
  • 1 can Tomatoes fire-roasted canned tomatoes if you can get them
  • 3 tsp Tomato Paste
  • 2 Red Bell Peppers diced
  • 3 tbsp Paprika (yes, I actually mean 3 tablespoons)
  • 1 tbsp Smoked Paprika
  • 3 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2-3 Bay leaves
  • A pinch of Cayenne Pepper
  • 1¼ cup (300ml) Vegetable Broth
  • 1¼ cup (300ml) Red Wine Bordeaux, or good red wine
  • ½ tsp Salt more to taste
  • ¼ tsp Ground Black Pepper

Instructions

Cooking goulash on the stove

  • Heat olive oil in a deep pan and add diced onions, peppers, and potatoes to the pan. Let the vegetables sauté for a few minutes while stirring occasionally. Add the chopped mushrooms and season with paprika, smoked paprika, thyme, oregano, basil, salt, and pepper. Mix to combine everything and cook for 1-2 more minutes at medium heat.
  • Next, add the tomato paste, canned tomatoes, vegetable stock, and red wine. Stir to combine everything. Place the bay leaves in the sauce and cover the pan with a lid. Turn the heat down to a simmer and let the goulash simmer for 20-30 minutes or until the potatoes are cooked tender.
    Serve with a dollop of vegan yogurt and a sprinkle of fresh herbs and enjoy.

Making in a crockpot

  • Place all the ingredients in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil or parsley and a dollop of vegan yogurt right before serving.
    Enjoy.

Cooking in an instant pot 

  • Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, peppers, and potatoes in the pot. Season with all the seasoning; paprika, smoked paprika, thyme, oregano, basil, salt, and pepper. Cook for a few minutes while stirring occasionally. 
  • Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 8 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed. 
  • Leave to rest for 1 minute to let the sauce thicken slightly.
    Serve with a dollop of creamy vegan yogurt on top and enjoy.

Notes

Red wine substitute for sauce (if you prefer a non-alcohol option)
To create a sauce that closely mimics red wine you will need:
  • add vegetable stock
  • 2 tablespoons balsamic vinegar
  • and 3 tablespoons red jam (preferably wild berry jam)