American-style Vegan Goulash is a flavorful, hearty, comforting mix of shredded tofu 'meat' in a rich, tomato-based sauce with noodles and vegan cheese. A simple, one-pot, crowd-pleasing weeknight dinner in 45 minutes!
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What Is American Goulash?
American goulash, also known as American chop suey, chili mac, or beefy mac, is a hearty, comforting dish that differs significantly from its Hungarian namesake. Whereas traditional Hungarian goulash is a soup/stew made with meat and vegetables in a rich paprika-spiced sauce, American goulash is a pasta dish, similar to vegan Hamburger Helper, typically made with ground beef in a tomato-based sauce with elbow macaroni (and cheese).
My vegan recipe for American goulash, however, uses shredded tofu instead of ground beef and vegan cheese, providing the same comforting taste without animal products. It's the ultimate comfort food: warm, cozy, hearty, filling, and - even better - made in just one pot with simple, inexpensive ingredients and minimal prep. Leftovers store well, too!
You might also enjoy super cozy and comforting vegan baked ziti, vegan carbonara, or vegan white lasagna.
Ingredients and Substitutes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Paprika: Like Hungarian goulash, add depth with 1-2 tablespoon sweet or hot paprika + a large pinch of smoked paprika, depending on your preferred flavor profile.
- Spicy goulash: Add hot paprika, red pepper flakes, or cayenne pepper.
- Other veg: Bulk up this vegetable goulash recipe with sliced mushrooms, zucchini, carrots, cubed waxy potatoes, sweetcorn, and/or spinach/kale.
- Bean goulash: Make veggie goulash soy-free by replacing tofu with 2 cans of green/brown lentils, kidney beans, or white beans (like cannellini beans).
- Fresh herbs: Like parsley, basil, green onions, or thyme - to garnish.
How to Make Vegan Goulash
Step 1: First, heat 2 tablespoon of oil in a large, lidded saucepan over medium heat. Meanwhile, peel and dice the onion and bell pepper and mince the garlic. Sauté the onion, bell pepper, and garlic for 5 minutes, stirring regularly. Then, transfer to a plate.
Step 2: Preheat the remaining oil in the pan and add the grated tofu in an even layer. Cook for 3 minutes, undisturbed, then flip/ stir and continue to cook for 2 minutes. Mix well and repeat until most of the tofu is golden and crispy. Scrape the bottom of the pot between mixes.
Step 3: Stir in the marinara, diced tomatoes, water, bouillon cubes, Worcestershire sauce, Italian seasoning, and bay leaves. Cover, and bring to a boil.
Step 4: Once boiling, add the pre-cooked veggies and raw pasta, gently mix, cover, and simmer for 5 minutes.
Step 5: Turn off the heat and leave it to sit, undisturbed, in the pot (lid on) for 10 minutes. Uncover, taste, and season with salt/soy sauce, to taste. Mix well, and check the pasta for doneness - if needed, cover it to sit for a further 5 minutes. Finally, serve the vegan goulash with vegan cheddar on top, and enjoy!
The longer it sits covered, the more the pasta cooks - so uncover it as soon as it's ready.
Pro Recipe Tips
- Cook pasta al-dente: It will soften as it sits (especially when storing).
- If using gluten-free pasta: The cooking time is usually less, with the pasta becoming mushy easily, so monitor it and adjust accordingly. I like this Barilla option when cooking for gluten-free friends.
- If it's too acidic: Add a pinch/drizzle of sugar, maple syrup, or agave.
FAQs
Yes, but you'll need to halve the amount of water added. This version also tastes great when served over Instant Pot garlic mashed potatoes, fluffy white or brown rice, or quinoa.
I love serving a heaping bowl of vegan goulash with a dollop of vegan sour cream, crusty bread for mopping up, and a leafy side salad. You can also pair it with cooked veggies, like roasted vegetables, brown sugar green beans, carrots, air fryer asparagus, etc.
No. Use crumbled tofu instead, if preferred.
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Storage Information
Store: Allow the meatless goulash to cool, then store it in an airtight container in the refrigerator for up to 5 days. These are the labels that I'm using in the photo below.
Freeze: Separate it into portions in freezer-safe containers or Ziplocks/Stashers for up to 3 months. Then, leave it to thaw in the refrigerator overnight. Just note that pasta becomes very soft when thawed, and tofu becomes spongier/meatier.
Reheat: In a microwave (1-2 minutes, stirring halfway) or on the stove over medium-low heat, stirring regularly. Add a splash of water or broth for a saucier dish.
Vegan Goulash (American)
Ingredients
- 4 tablespoons of olive oil, divided
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 (1-pound) package of super firm tofu, grated
- 1 (24-ounce) jar of marinara sauce
- 1 (15-ounce) can of diced tomatoes
- 3 cups water
- 2 low-sodium vegetable bouillon cubes
- 3 tablespoons of Worcestershire sauce
- 2 tablespoons of Italian seasoning
- 2 bay leaves
- 2 cups of uncooked elbow macaroni
- 1 cup of shredded vegan cheddar cheese
Instructions
- In a large pot with a lid, heat 2 tablespoons of oil over medium heat. Add the onion, bell pepper, and garlic. Cook for 5 minutes stirring regularly.
- Carefully remove the vegetables onto a plate.
- Add the remaining oil to a pot and heat it over medium heat. Add the grated tofu, spread it into an even layer, and leave it undisturbed for 3 minutes. Carefully move some tofu aside to make sure it's not burning. If it is beginning to burn, stir well. If it is starting to brown, cook undisturbed for 2 minutes. Mix well and repeat the process until most of the tofu shreds are golden and some slightly charred. Use a wooden spoon to scrape the bottom of the pot in between mixes.
- Add the marinara, diced tomatoes, water, bouillon cubes, Worcestershire sauce, Italian seasoning, and bay leaves. Cover and bring to a boil. Once boiling, stir, and add the veggies and raw pasta. Gently mix, cover, and simmer for 5 minutes.
- Do not lift the lid, turn off the heat, and leave it undisturbed for 10 minutes. Uncover, and taste for salt levels. Add salt if needed. Mix well and check the pasta for doneness. If it is still slightly raw, cover it and let it sit in the hot tomato broth for 5 minutes. The longer it sits covered, the more the pasta cooks.
- Enjoy immediately with vegan cheddar on top and leave the pot uncovered to cool so the pasta doesn't get overcooked.
Notes
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- Cook pasta al-dente: It will soften as it sits (especially when storing).
-
- If using gluten-free pasta: The cooking time is usually less, with the pasta becoming mushy easily, so monitor it and adjust accordingly.
-
- If it's too acidic: Add a pinch/drizzle of sugar, maple syrup, or agave.
- Brand recommendations: Better Than Bouillon no-chicken flavor and Daiya cheddar shreds.
Andrea White says
Such a yummy hearty dish!