This easy recipe for Mushroom Goulash shows you how to make a flavorful vegan twist on a Hungarian classic. Serve it with pasta, grains, or any side dish for a well-rounded meal that’s packed with nutrients and great for meal prep! A bowl of filling vegan goulash will always hit the spot on a cold rainy day.
Goulash is a wonderfully versatile meal. This meatless variation is inspired by Hungarian goulash’s warm and rustic flavors.
Hungarian goulash recipes differ from one kitchen to the next, but at the heart of every recipe is a rich beef stew with tomatoes, onion, paprika, and spices.
For this meatless adaptation, mushrooms replace the meat and are simmered with traditional goulash veggies in a sweet and savory broth.
In just a few simple steps, you can make a delicious pot of comforting vegan goulash the whole family will love.
Why Make Goulash with Mushrooms
Did you know that mushrooms are a fungus? Yup! They are highly nutritious fungi and a terrific source of vitamin D, proteins, amino acids, vitamins, and minerals.
To absorb the nutrients from mushrooms, they must be cooked, and cooking them stew-style is a great way to do so.
Many types of mushrooms have a dense, “meaty” texture making them a great meat replacement that is still comforting and satisfying.
Ingredients You’ll Need
- Extra Virgine Olive Oil – You’ll need this healthy oil to saute the onions and mushrooms to help release their flavors.
- Onion – Yellow opinion infuses the goulash with a mild onion flavor that pairs well with sauteed mushrooms.
- Bell Pepper – Red bell pepper adds a garden-fresh taste and sweetness to the dish.
- Mushrooms – These take center-stage as the “meat”. You can use different kinds of mushrooms such as white, brown, portobello, shitake, etc. You can also add some dried porcini mushrooms for more umami flavor.
- Canned Diced Tomatoes – Low sodium diced tomatoes add sweet and savory flavor and help thicken the dish. Fire-roasted tomatoes are great here also.
- Vegetable Stock – This stew gets cooked in a savory vegetable broth that infuses the goulash with rich vegetable flavor. Choose low sodium broth to avoid sodium overload.
- Garlic Powder – Gives the goulash a mild garlic taste that pairs well with other ingredients.
- Paprika – If you can find sweet Hungarian red paprika, great! You can also use spiced or smoked paprika.
- Fresh Thyme – This popular herb enhances the dish with a savory flavor that has a hint of citrus.
- Salt – Enhances all the savory and fresh flavors in the stew.
How to Make Vegan Mushroom Goulash
Step 1. Sautee the onion.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté until the onion starts to soften, for about 4 minutes. Add the red pepper.
Step 2. Sautee the bell pepper.
Cook until the pepper and onion start to caramelize, for about 3 to 5 minutes. Transfer to a plate and set aside.
Step 3. Add the mushrooms.
Add one more tablespoon of olive oil to the same skillet. Add the mushrooms and season with salt and garlic powder.
Step 4. Cook the mushrooms.
Continue cooking the mushroom mixture, stirring occasionally, until the mushrooms are soft, reduced in volume, and the mushroom liquid has evaporated, for about 5 to 7 minutes.
Step 5. Add the remaining ingredients.
Add the pre-cooked pepper and onion, diced tomatoes, vegetable broth, thyme, and paprika. Stir well.
Step 6. Let it simmer.
Bring to a boil, cover, reduce the heat and let it simmer for about 20 minutes.
Chop the mushrooms the same size, so they cook evenly.
Finish mushroom goulash with fresh chopped herbs like parsley or dill and non-dairy sour cream.
Cook your grains or pasta on the side to mix in with individual servings.
- Add Tofu/Tempeh/Plant-Mashed Ground “Meat”: In a skillet, cook medium-diced extra firm tofu, tempeh, or ground plant-based meat until firm and cooked through. Add it to your goulash 10 minutes before it’s finished simmering.
- Add Cooked Beans: Cook kidney, lima, or fava beans on the side to add to the goulash at the end.
- Add More Vegetables: With the onions and peppers, feel free to add more vegetables. Diced potatoes, sweet potatoes, celery, and carrots are good options.
- Garnish with Fresh Herbs: Add a generous amount of herbs to individual servings. Chopped fresh parsley, dill, and basil will make this healthy dish even more flavourful.
How to Serve This Mushroom Goulash
Served with crusty sliced bread and a dollop of dairy-free sour cream, vegan mushroom goulash is a meal all on its own.
It is also great served with:
- elbow macaroni
- egg noodles
- black rice
- cauliflower rice
- roasted or boiled potatoes
- roasted root vegetables
- Instant Pot steamed vegetables
- and more!
Storing & Freezing
- Storing: Let the hot mushroom stew cool completely to room temperature and then store in an air-tight container in the fridge for 2 to 3 days.
- Freezing: Allow goulash to cool to room temperature and then freeze in a freezer-safe bag or container for 2 to 3 months.
- Reheating: Reheat leftovers over medium heat until warmed through.
Frequently Asked Questions
What’s the difference between Hungarian goulash and American goulash?
In many American-style goulash recipes, small pasta is cooked in the goulash broth, while Hungarian-style is served soup/stew style. This mushroom goulash combines the best of both, a delicious stew with a hearty grain or pasta of your choice served on the side.
What is Hungarian paprika?
Hungarian-style paprika has a distinctive sweet taste and is traditionally used in goulash recipes.
How can I make the sauce thicker?
If you would like to thicken the sauce, add 1 to 1 1/2 tablespoon of flour or arrowroot powder to the sauce at end of cooking. Make sure to stir well. Let it simmer for a minute or two until the sauce has thickened.
More Healthy Mushroom Recipes
- Instant Pot Mushroom Barley Soup
- Savory Steel Cut Oats with Mushrooms
- Mushroom and Quinoa Soup
- Vegetarian Stuffed Tomatoes with Mushrooms
- 2 Tbsp olive oil
- ½ onion, thinly sliced
- 1 red pepper, chopped
- 2 pounds white or brown mushrooms (or a mix of mushrooms such as 4 Portobello mushrooms, 1 pound white mushrooms, and 1/2 pound shitake mushrooms), chopped
- 1 can (14 oz/398 ml) diced tomatoes
- 2 cups vegetable broth
- 1 tsp garlic powder
- 1 ½ Tbsp paprika
- 5 to 6 sprigs of fresh thyme
- salt to taste
- In a large skillet, heat 1 tablespoon of olive oil. Add the onion and sauté until the onions start to soften, for about 4 minutes. Add the red pepper and cook until the pepper and onion start to caramelize for about 3 to 5 minutes. Transfer to a plate and set aside.
- In the same skillet, heat one tablespoon of olive oil. Add the mushrooms and cook stirring occasionally, until the water that was released by mushrooms starts to evaporate.
- Season the mushrooms with salt and garlic powder and continue cooking until the mushrooms are soft, reduced in volume, and the mushroom liquid has almost evaporated, for about 5 to 7 more minutes.
- Add the pre-cooked pepper and onion, diced tomatoes, vegetable stock, paprika, and thyme. Stir well. Bring to a boil, cover, reduce the heat and let it simmer for about 20 minutes.
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Nutrition InformationYield 6 Serving Size 1/6 of recipe
Amount Per Serving Calories 101Total Fat 5.1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 4.2gCholesterol 0mgSodium 196.8mgCarbohydrates 12.4gFiber 3.4gSugar 5.8gProtein 5g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.