Vegetarian One-Pot Beef Goulash

Total time45 min

Prep time10 min

Cook time35 min

This cozy one-pot dinner builds deep, smoky flavor from sweet and smoked paprika, softened onion and green bell pepper, and plenty of garlic, all simmered together with tomato sauce and diced tomatoes until rich and thick. Elbow macaroni cooks right in that same pot, soaking up the seasoned broth as it simmers so every bite of pasta is packed with flavor. A few minutes of resting time lets the sauce thicken to that classic, hearty goulash consistency before you dig in. Finished with melty shredded cheddar and a scatter of fresh parsley, it's the kind of comforting, stick-to-your-ribs bowl that makes weeknight cooking easy. This version fits neatly into a vegetarian kitchen, so you can enjoy all that paprika-forward comfort food flavor without any fuss. It's a great one to keep on repeat for busy nights when you want something warm, filling, and packed with flavor from a single pot.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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)
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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