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It’s known by many names, this easy to make dish. Some call it beefy macaroni or macaroni dish. Others call it hash or just stew. My mom calls it one pot meal. I call it goulash. My kids grew up eating it.
The actual name of this tasty meal is Hungarian goulash. Originating in Hungary, goulash is a meat and vegetable stew, seasoned with paprika. Although it is now eaten around the world, it is one of Hungary’s national dishes and symbolic of that country.
Traditionally, goulash is prepared with tender chunks of beef or for a quicker version, ground beef. I haven’t eaten goulash since shifting to a plant based lifestyle. However, with leftover brown rice macaroni in the fridge, this evening presented the perfect opportunity to cook up a pot of vegan and gluten free goulash.
Vegan and Gluten Free Goulash
I not only avoid meat, dairy and eggs, I also don’t eat foods with gluten in them. Pasta doesn’t have to be off the menu however. Gluten free pastas are readily available. Look for them in the gluten free section of regular supermarkets and health conscious food stores as well. My favorite product is a brown rice pasta available as macaroni, spaghetti and other pasta favorites. It cooks just like regular pasta and looks and tastes the same. It just doesn’t have the gluten in it.
Vegan and Gluten Free Goulash
- 1 tbsp coconut oil (Optional) May water saute instead.
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 cans diced tomatoes
- 1 can red beans
- 2 cups gluten free macaroni, cooked
- 2 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- Add one cup dried gluten free macaroni to pan of boiling water. Allow to cook while prepping veggies. Need two cups cooked macaroni.
- Heat coconut oil over medium high heat in large skillet. Or add small amount of water to water saute. Add onions, garlic and green bell pepper, cooking and stirring until onions are translucent, about 5 minutes.
- Add diced tomatoes. Heat through. Stir in red beans, paprika, sea salt and pepper. Continue cooking and stirring, until beans are heated through.
- Drain gluten free macaroni and add to bean and tomato mixture. Mix well and allow to simmer for a few minutes. Serves 4.
The Taste Test
So, how is goulash, without the beef?
I didn’t miss the meat at all. The vegan and gluten free goulash was full of the robust flavor of veggies and pasta in a rich tomato sauce. The paprika gave a hint of spiciness without overpowering the vegetables. I loved it.
The beauty of this recipe is its versatility. A pinch of cayenne pepper ups the heat level. Or lean toward Italian spices like oregano and basil. Thyme and rosemary bring their own unique flavors to the mix.
On a whim, I added a can of red beans to my goulash, as a protein source. Mushrooms make a flavorful addition as well, or add carrots. I like using what I have on hand, which was, after all, the inspiration for creating goulash tonight. Leftover pasta should never go to waste!
This satisfying and delicious vegan and gluten free goulash goes into my menu rotation. I’ll enjoy playing around with the ingredients!
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Find gluten free pasta by clicking on photos below:
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