Vegan American Goulash Recipe with Lentils
This easy Vegan American Goulash is a hearty one-pot dinner made with lentils, elbow pasta, mushrooms, frozen vegetables, and a rich tomato sauce. It's inexpensive, filling, protein-rich, and perfect for busy weeknights.
Servings: 6
Calories: 277kcal
Cost: $5
Equipment
Ingredients
- 1 cup lentils rinsed, use dry brown or green lentils
- 1 cup elbow macaroni
- 8 oz mushrooms sliced
- 1 ½ cups frozen mixed vegetables
- 1 (15oz) can tomato sauce
- 4 cups vegetable broth or water
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes optional
Instructions
How to Make One Pot American Goulash on Stove Top
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and mushrooms and cook for 4–5 minutes, until softened. Add garlic and cook for 30 seconds.
- Build the goulash: Add the lentils, tomato sauce, vegetable broth, frozen vegetables, paprika, Italian seasoning, garlic powder, onion powder, black pepper, red pepper flakes, and salt. Stir well.
- Simmer: Bring to a boil, then reduce the heat. Cover and simmer for about 15–20 minutes, or until the lentils are almost tender.
- Add the pasta: Stir in the elbow macaroni. Cook uncovered for another 8–10 minutes, stirring occasionally, until the pasta and lentils are tender.
- Rest and serve: Turn off the heat and let the goulash rest for 2–3 minutes. The sauce will thicken as it sits. Garnish with fresh parsley and serve warm.
How to Make Instant Pot Vegan American Goulash
- Set the Instant Pot to Sauté and cook the onion and mushrooms in olive oil for 2–3 minutes. Add the garlic and cook for 30 seconds. Add the lentils, elbow pasta, tomato sauce, frozen vegetables, spices, and vegetable broth. Stir well. Seal the lid.
- Cook on High Pressure for 4 minutes. Let the pressure release naturally for 5-7 minutes, then carefully quick-release the remaining pressure. Stir and let it rest for 2–3 minutes before serving.
Notes
- Use brown or green lentils for the best texture.
- Don't overcook the pasta; it will continue to soften as the goulash rests.
- Add extra vegetable broth when reheating leftovers if the goulash becomes too thick.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave with a splash of vegetable broth or water.Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 49g | Protein: 14g | Fat: 4g | Fiber: 13g | Vitamin A: 2878IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 4mg