Vegan Goulash

This vegan version of American goulash is made with macaroni in a savory tomato sauce with TVP instead of ground beef. Your whole family will love this easy comfort food recipe!

When we went to visit my grandma in New England, she always made “American chop suey” and I loved it. In Ohio, we called it Johnny Marzetti, and in other parts of the country I hear it called goulash. Whatever you call it, this recipe is easy and delicious!

Ingredients & Substitutions

• TVP (Textured Vegetable Protein) – The TVP acts as the protein-rich, “meat-like” component in this dish. It adds heartiness and texture.
• Vegetable Broth – This broth hydrates the TVP and adds a savory base to the dish. A rich vegetable broth, like “Better Than Bouillon,” is ideal.
• Macaroni Noodles – You can substitute with another pasta type, like rotini or penne, if preferred. I like to use whole wheat macaroni for a little extra protein and fiber.
• Olive Oil – This oil is used for sautéing, adding a subtle richness. Avocado oil or any neutral oil can be substituted if needed.
• Onion – Diced onion brings a foundational sweetness to the dish. A yellow or white onion works well, but you can also use shallots for a milder, slightly sweet taste.
• Garlic – Fresh minced garlic infuses the dish with bold, aromatic flavor. Substitute with one teaspoon of garlic powder if fresh garlic is unavailable, but fresh is always best for depth.
• Green Bell Pepper – The green bell pepper adds a bit of crunch and slight bitterness to balance the sauce. If you prefer, use red or yellow bell peppers for a sweeter flavor profile.
• Diced Tomatoes – The canned diced tomatoes provide texture and natural acidity to the sauce. If you’re out of diced tomatoes, use crushed tomatoes for a smoother sauce or blend whole tomatoes for a similar consistency.
• Tomato Sauce – Tomato sauce helps create a rich, cohesive base. Crushed tomatoes can also work here if tomato sauce isn’t available.
• Tomato Paste – This ingredient adds a savory, umami flavor to the recipe.
• Soy Sauce – This brings an added layer of salty flavor, enhancing the overall savoriness. If avoiding soy, coconut aminos can provide a similar effect.
• Smoked Paprika – Smoked paprika introduces a gentle smoky flavor that complements the sauce. If you don’t have smoked paprika, regular paprika can be used, though it won’t bring the same smoky depth.
• Sugar – A small amount of sugar balances the acidity of the tomatoes. You can replace this with a touch of maple syrup or agave if you prefer.
• Italian Seasoning – The Italian seasoning blend adds herby notes to the sauce. If you don’t have a blend, mix equal parts oregano and basil for a similar flavor.

What is TVP?

TVP stands for “textured vegetable protein,” and it’s made from soy, just like tofu. It’s a fantastic meat substitute that’s high in protein and has a texture similar to ground beef, making it a great addition to your meatless meals like this one. It can be a little hard to find in stoes, but you can always order it online. I like the Bob’s Red Mill brand. Whether you’re a vegetarian, vegan, or just looking to cut back on meat, it’s a great option to keep in your pantry! If you have leftover TVP, try it in my TVP spaghetti sauce or TVP tacos.

How to Store and Reheat Leftovers

To store leftover goulash, let the dish cool for about 20–30 minutes before placing it in airtight containers. Refrigerate for up to 3–4 days, or freeze for 2–3 months. For freezer storage, portion into single-serving containers or freezer bags. When reheating, add a splash of water or broth to maintain moisture.

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