Total Time
Prep 15 mins
Cook 35 mins

Miss good goulash and don't want the meat? Try this recipe adapted from Allrecipes! I have tweeked it and added a few things. I hope you enjoy!

Ingredients Nutrition


  1. Heat the olive oil in a large skillet over medium heat.
  2. Saute the onion, celery and mushrooms 5 minutes, or until just tender.
  3. Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika.
  4. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, caraway seeds and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened.
  5. Just before serving, stir in the sugar, and season with salt and pepper.
  6. Serve with egg noodles or rice. Enjoy!
Most Helpful

I forgot to add the sugar, salt, and pepper in the end and it still tasted great! I think next time I am going to add a little more wine (I'd like more sauce) and add a tad of flour just to thicken up the sauce.

Chef DMR May 19, 2013

DH and I enjoyed this vegetarian goulash for dinner last night. It was easy to make and comforting on a chilly evening. I used the red wine and the optional caraway seeds, both of which added to the dish. Instead of veggie crumbles, I chopped up two vegetarian Italian sausage links from Trader Joe's. I used a can of diced tomatoes and this worked fine. We served over fresh orchiette noodles and I added a little Parmesan cheese to the top of mine. Thanks for a great recipe! Made for Sun and Spice 2013

Dr. Jenny February 02, 2013

Mostly followed the receipe, but used diced tomatoes instead of whole, added squash and zucc. and elbow mac. I loved this when I was a kid and still do. You can basically add any veggie you want and it will still come out great. I didnt add the puree or the red wine but added some garlic and it was great.

leeannlyle March 19, 2010