Indulge in a hearty and flavorful vegan goulash that brings a modern twist to a classic comfort food. This delicious recipe features Beyond Steak, perfectly paired with tender potatoes, sweet carrots, and savory onions.
As the days grow shorter and the temperatures drop, there’s nothing quite like a warm, hearty meal to bring comfort and nourishment. Enter our vegan goulash, a modern, plant-based twist on a beloved classic.
This recipe is not only delicious but also incredibly satisfying, making it the perfect addition to your fall and winter culinary repertoire.
Why Vegan Goulash?
Goulash is traditionally a meat-based dish, hailing from Hungary, known for its rich flavors and hearty ingredients. By swapping out the meat for Beyond Steak and using a base of vegetable broth and tomato paste, we retain all the robust flavors while making it accessible to vegans and vegetarians. Plus, this plant-based version is packed with nutrients and fiber, ensuring you get a wholesome meal without compromising on taste.
Ingredients
INGREDIENTS
- 1 medium onion
- 1 small carrot
- 1 cup tomato sauce (or 2tbsp tomato paste)
- 1 tsp vegetable broth + 2 cups of hot water (Better than Bouillon brand)
- 5 medium golden potatoes
- 1 bag Beyond Steak
- Salt to taste
INSTRUCTIONS
1. Prepare the potatoes
- Peel and dice the potatoes.
- Rinse them well to remove excess starch, then transfer to a small pot.
- Add enough water to fully cover the potatoes.
- Boil over medium heat for about 15 minutes, or until they’re fork-tender.
- Drain and set aside.
2. Cook the Beyond Steak
- Add the frozen Beyond Steak to a medium pan with ½ cup of water.
- Heat on low to medium for 5–10 minutes, stirring occasionally.
- Once heated through, remove from heat and set aside.
3. Make the stew
- Dice the onion and shred the carrot.
- Heat a medium pan with a little oil (avocado oil is ideal for high-heat cooking).
- Sauté the onion and carrot until golden, stirring occasionally.
- In a separate container, mix 1 cup of hot water with 1 tsp of vegetable broth paste (such as Better Than Bouillon).
- Pour the broth into the pan with the sautéed vegetables.
- Stir in 2 cups of tomato sauce or 2 tbsp of tomato paste.
4. Combine and Finish
- Add the boiled potatoes and cooked steak to the sauce.
- Stir everything together and let it simmer for a few minutes until heated through.
- Season with salt to taste.
5. Serve
- Enjoy hot on its own, with crusty bread, or served over rice!
The Meat Substitute
I used Beyond Steak as a meat substitute because of it’s texture and taste closely resembling the traditional meal.
It is also high in protein, fiber and it has minimal ingredients!
It is made from a blend of plant-based ingredients, primarily pea protein, to provide a high-protein, cholesterol-free, and low-saturated fat option for those seeking a sustainable and cruelty-free alternative to beef. Beyond Steak is seasoned to perfection, offering a savory and juicy experience that can be grilled, pan-seared, or used in various recipes, making it a versatile addition to any plant-based diet.
Vegan Goulash
Equipment
- 1 shredder (for the carrot) – optional
- 1 medium-sized pan
- 1 small pot
- 1 strainer optional
Ingredients
- 1 medium onion
- 1 small carrot
- 1 cup tomato sauce (or 2tbsp tomato paste)
- 1 tsp vegetable broth + 2 cups of hot water (Better than Bouillon brand)
- 5 medium golden potatoes
- 1 bag Beyond Steak
Instructions
Prepare the Potatoes
- Peel and dice the potatoes.
- Rinse them well to remove excess starch, then transfer to a small pot.
- Add enough water to fully cover the potatoes.
- Boil over medium heat for about 15 minutes, or until they’re fork-tender.
- Drain and set aside.
Cook the Beyond Steak
- Add the frozen Beyond Steak to a medium pan with ½ cup of water.
- Heat on low to medium for 5–10 minutes, stirring occasionally.
- Once heated through, remove from heat and set aside.
Make the stew
- Dice the onion and shred the carrot.
- Heat a medium pan with a little oil (avocado oil is ideal for high-heat cooking).
- Sauté the onion and carrot until golden, stirring occasionally.
- In a separate container, mix 1 cup of hot water with 1 tsp of vegetable broth paste (such as Better Than Bouillon).
- Pour the broth into the pan with the sautéed vegetables.
- Stir in 2 cups of tomato sauce or 2 tbsp of tomato paste.
Combine and Finish
- Add the boiled potatoes and cooked steak to the sauce.
- Stir everything together and let it simmer for a few minutes until heated through.
- Season with salt to taste.
Serve
- Enjoy hot on its own, with crusty bread, or served over rice!
Tips for the Best Vegan Goulash
Adjust the Thickness: If you prefer a thicker goulash, let it simmer uncovered to allow some of the liquid to evaporate. For a thinner consistency, add a bit more vegetable broth.
Make It Ahead: This goulash tastes even better the next day as the flavors have more time to meld together. It’s a great option for meal prepping!
Customize Your Veggies: Feel free to add in other vegetables you have on hand, such as bell peppers, zucchini, or peas.
Final Thoughts
Our vegan goulash is a testament to how plant-based ingredients can create an incredibly flavorful and satisfying meal. It’s perfect for those looking to incorporate more vegan dishes into their diet without sacrificing taste or comfort. So, next time you’re in the mood for a cozy, hearty dish, give this vegan goulash a try. Your taste buds and your body will thank you!
Stay warm and happy cooking!
you really can’t tell the difference between this and the real thing – so good.