Vegan One-Pot Beef Goulash

Total time45 min

Prep time10 min

Cook time35 min

This hearty, one-pot dinner leans on a deeply savory tomato base built from tomato sauce, diced tomatoes, sweet and smoked paprika, and a good hit of garlic and onion for real depth of flavor. Diced green bell pepper adds a subtle sweetness and bite, while dried oregano brings an herby backbone that ties the whole pot together. The elbow macaroni cooks right in the sauce, soaking up all that paprika-forward richness as it simmers down into a thick, comforting stew-like texture. Everything comes together in a single pot, so cleanup is minimal and the flavors have time to meld into something rich and satisfying. A sprinkle of fresh parsley at the end brightens each bowl with a pop of color and freshness. It's a cozy, fuss-free dinner that fits neatly into a vegan rotation any night of the week.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
2 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
2 tbsp sweet paprika
1 tsp smoked paprika
1 tsp dried oregano
1 tsp worcestershire sauce
1 tsp salt
½ tsp black pepper
2 cups elbow macaroni, uncooked

For serving

1 cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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