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5 from 1 vote
Vegetarian Hungarian Goulash (can be made Vegan and Gluten Free)
Author: Gay Van Beek for Canterbury Cottage Designs
  • 4 cups of wide egg noodles use gluten free pasta for gluten free – I love chickpea pasta!
  • 4 Beyond Meat Beyond Burger Patties if you do NOT like Beyond Meat – replace with two cans of lentils that are drained and rinsed
  • 1 large white onion diced
  • 3 carrots diced
  • 1 large zucchini diced
  • 2 cups of vegetable broth I highly recommend Zoup
  • 1 large can of whole peeled tomatoes 28 oz, chopped – with their juices
  • 2 Tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Tamari
  • 1 teaspoon Italian seasoning
  • You can add optional veggies – chopped zucchini fresh spinach, chopped yellow squash, etc. Just add when you are sauteing the onions.
  • Salt and pepper to taste
  • Red pepper flakes optional
  1. Cook the noodles in large pot of boiling salted water. Drain and rinse, set aside.
  2. Add a bit of the veggie broth to a large pot. Add onions, carrots, zucchini and any other veggies you want to include. Saute for about 5 -7 minutes. Add garlic powder and saute for another two minutes
  3. Add the Beyond Meat, and break apart with a spatula. (Beyond Meat does not “brown” like regular meat). Cook for about 10 minutes. Add more broth if needed. (Add lentils if you are using in place of Beyond Meat).
  4. Add tomato paste, canned tomatoes, broth, Worcestershire, Tamari and seasonings. Bring to a boil, then reduce heat to continuously simmer. Add noodles and simmer for about 20 minutes until reduced. If it has too much liquid, simmer a bit longer. It all depends on your preference – I prefer lots of liquid in my Goulash! Add red pepper flakes for an extra kick.