Vegetarian Goulash (Crock Pot)

Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.

Ingredients Nutrition


  1. Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
  2. Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
  3. Add the puree to the crock pot and mix well.
  4. Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
  5. Cover and cook on low heat 8-10 hours.
  6. Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
  7. Stir it into the crock pot, add the peas and heat through.
  8. Serve over cooked noodles, potatoes, rice or other grains.
Most Helpful

I followed the recipe exactly and this turned out really well. Even my carnivore husband liked it. I have never used tofu as a puree before but it was really creamy and good. Prep was super easy, I was able to start it before I went to work so it was nice to come home to a ready to eat supper. I will def be making this one again!<br/><br/>On a side not i also have a 6qt slow cooker and on the low setting this was done in just under 9 hours, and it did burn my crock pot. Next time I will use a liner, but it will possibly cook in about 8.

Awest86 February 24, 2014

This turned out pretty good. I love that there was not a lot of prep, it was low fat and the creamy sauce is soy based. It was, however, a little bland and it burned on the sides of the crock at the minimum time. Maybe it was supposed to be for a smaller crock (mine is 6 qt)? Anyway, we liked it and would make again with some additional flavors added. Thanks for posting!

VegSocialWorker March 10, 2007