Vegan Goulash (American)

5 from 1 vote

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!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Servings: to 6

Calories: 655kcal

Author: Toni

Equipment

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

- 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.

Nutrition