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vegan hungarian goulash

Vegan Hungarian Goulash

  • Author: Chuck Underwood
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 0 servings 1x
  • Category: Main
  • Cuisine: Hungarian


So what does a Food Blogger do when it's 106 outside? He makes this Vegan Hungarian Goulash in his Instant Pot! One pot, cool kitchen, delicious food!


  • 1 1/2 to 2 cups Butler Soy Curls
  • 2 med Yellow Onions ((diced))
  • 1 Green Bell Pepper ((diced))
  • 1 Red Bell Pepper ((diced))
  • 1 Carrot ((sliced))
  • 5-6 cloves Garlic ((minced))
  • 3-4 med Yukon Gold Potatoes ((cubed))
  • 2 cups Vegetable Broth ((low sodium))
  • 1/2 cup Water
  • 1/4 cup Red Wine
  • 4 Tbs Hungarian Paprika
  • 1 tsp Caraway Seeds
  • 1/2 tsp Black Pepper
  • 1 Bay Leaf
  • 2 Tbs Tomato Paste
  • 1 can Fire Roasted Tomatoes ((15oz))
  • 1/4 tsp Salt
  • 3 Tbs Balsamic Vinegar
  • 2 Tbs Corn Starch Slurry ((as needed to thicken))


  1. Add just enough hot water to Soy Curls to rehydrate.  Add 2 Tbs Soy Sauce for flavoring if desired. 
  2. Add diced onions, peppers, and carrot to Instant Pot.  Set heat to SAUTE - LESS mode and soften veggies in 1-2 Tbs Veg Broth or Water.  
  3. Add garlic and stir to incorporate.  
  4. Drain Soy Curls (squeezing out any excess water) and add to IP.  Also add Tomato Paste, Black Pepper, Caraway Seeds, and Paprika.  Stir to mix well. 
  5. Continue heating on SAUTE mode until liquid has evaporated.  Deglaze any stuck bits with the Red Wine and turn OFF the pressure cooker. 
  6. Add Veg Broth, Water, cubed Potatoes, and Tomatoes and stir to mix well.  
  7. Add a bay leaf and attach lid to Instant Pot.  Set to MANUAL MODE, LOW PRESSURE, and 10 Minutes. 
  8. After stew is finished, carefully remove lid and season with salt and Balsamic Vinegar.  Add corn starch slurry as needed to thicken.