Posted by Ruth Soukup | Main Course Recipes, Our Most Popular Recipes, Vegetarian-Friendly Recipes | 3
Need a quick & easy meal that you can make from ingredients already in your pantry? This super easy vegetarian goulash comes together in just 30 minutes!
My wonderful sister gets all the credit for this major family-pleaser! She has been making a meaty version of this recipe for years–it is her family’s absolute favorite meal–and I finally got her to share it with me! My whole family went crazy for it too, so of course I’m doing the only logical thing and sharing this vegetarian version with all of you.
This is one of those go-to recipes that is pretty much impossible to screw up, and you can modify it to fit whatever you happen to have on hand. Thanks Beth!
Easy American Vegetarian Goulash
Here is what you need:
1/3 large onion 1 box macaroni noodles (corkscrews, penne, spiral, or shells would probably work too) 1 package vegetarian protein crumbles (or 1 lb ground beef or turkey, if you prefer real meat) 4 tablespoons butter 2 14.5 oz cans diced tomatoes, lightly drained. 2 teaspoons seasoned salt 1/4 teaspoon pepper 1 tablespoon italian seasoning 1 can tomato sauce 1 can corn, drained (frozen corn or peas also work) 1 1/2 c. shredded cheddar cheese, divided sour cream for topping
Step 1: Dice 1/3 cup onion; boil water for noodles. Cook according to package directions for minimum amount of time.
Step 2: Melt butter in large saucepan (not necessary if using real meat). Brown “beef” for 5 minutes over medium-high heat.
Step 3: Add tomatoes & seasoning, then sauté for 5 more minutes.
Step 4: Add tomato sauce & corn; remove from heat.
Step 5: Drain noodles and return to saucepan; add tomato mixture to noodles, then stir in 1 cup cheese.
Step 6: Transfer to greased baking dish & sprinkle with remaining 1/2 cup cheese.
Step 7: Bake at 350 degrees for 15-20 minutes, until cheese is melted.
Step 8: To serve, spoon onto plate and top with dollop of sour cream.
Easy Goulash
Great hearty meal for those cold winter nights.
Course Main Course
Cuisine Hungarian
Keyword Easy Goulash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Ingredients
- 1/3 cup diced onion
- 1 box macaroni noodles corkscrews, penne, spiral, or shells would probably work too
- 1 package vegetarian protein crumbles or 1 lb ground beef or turkey, if you prefer real meat
- 4 tablespoons butter
- 2 14.5 oz. cans diced tomatoes lightly drained.
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 1 tablespoon italian seasoning
- 1 can tomato sauce
- 1 can corn drained (frozen corn or peas also work)
- 1 1/2 cups shredded cheddar cheese divided
- sour cream for topping
Instructions
Dice 1/3 cup onion.Boil water for noodles. Cook according to package directions for minimum amount of time.
Meanwhile, melt butter in large saucepan (not necessary if using real meat). Brown "beef" for 5 minutes over medium-high heat.
Add tomatoes & seasoning, then sauté for 5 more minutes.
Add tomato sauce & corn; remove from heat.
Drain noodles and return to saucepan; add tomato mixture to noodles, then stir in 1 cup cheese.
Transfer to greased baking dish & sprinkle with remaining 1/2 cup cheese.
Bake at 350 degrees for 15-20 minutes, until cheese is melted. To serve, spoon onto plate and top with dollop of sour cream.
Want more vegetarian options? Check out these meatless meals!
- Easy Vegetarian Meatloaf
- “Meaty” Vegetarian Lasagna
- 5 Star Vegetarian Chili
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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