Vegan Mushroom Goulash

Goulash is one out of the three dishes my husband would cook for me while we were dating (yeah, he cooked for me. I know, what a dream boat right?) so I have pretty fond memories of goulash. Here is my vegan remake of the goulash from our dating days, I hope you like it!


If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.


2 Tbsp Olive oil

16 oz Baby bella mushrooms, chopped

16 oz White button mushrooms, chopped

1 White onion, diced

2 small green bell peppers, chopped

1 1/2 Tsp Garlic, minced

1 1/2 Tbsp Italian seasoning

3 Bay leaves

3 Tbsp Soy sauce

1 Tsp Garlic powder

1/2 Tbsp Seasoned salt

1/2 Tsp Black pepper

2 (15 oz) cans Tomato sauce

1 (10 oz) can Diced Tomatoes & green chilies

2 Cups vegetable broth

1 cup water

13 oz Whole wheat elbow noodles (or sub brown rice elbow noodles for gluten-free)

Top with: Pepper jack style dairy- free shreds (optional)



In a large Dutch oven, saute the mushrooms in olive oil over medium-high heat until softened and reduced in size. Add the onion, bell peppers, and minced garlic, saute a few minutes until onions and bell peppers become tender.

Stir in Italian seasoning, bay leaves, soy sauce, garlic powder, seasoned salt, and black pepper, cook 2-3 minutes then add tomato sauce, diced tomatoes and green chilies, vegetable broth, and water, stir to combine, and bring to a simmer.

Lower to medium heat. Stir in elbow noodles, cover and simmer for 25- 30 minutes until noodles are tender, stirring occasionally.

Remove from heat. Take out bay leaves. Cool for about 15 minutes before eating.

To reheat: Cover with paper towel and reheat in microwave, or add a few tablespoons of water to goulash and warm in a pot over medium heat.








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