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A closeup of a blue bowl filled with the vegan goulash with lentils. Slices of hearty bread are next to the bowl and one slice is inside the bowl. Fresh herbs and red pepper flakes are next to the bowl.

Vegan American Style Goulash with Lentils

This vegan American style Goulash is made with lentils in one pot for the perfect quick, hearty, and belly-filling meal! Easily made gluten free. WFPB, oil-free recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 big bowls
Course: Main Course
Cuisine: American, Polish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion yellow or sweet
  • 2-3 garlic cloves
  • 1 red pepper chopped
  • 2-3 carrots chopped
  • 28 oz crushed tomatoes
  • 3 cups broth
  • 1-2 cups water
  • 2 cups lentils pre-cooked
  • 1 tablespoon paprika
  • 3 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 2 cups noodles

Equipment

  • Large cooking pot
  • Cooking spoon
  • Chef’s knife
  • Cutting board
  • measuring cups
  • Measuring spoons

Method
 

  1. Saute the onions and garlic. In a large pot on the stove over medium heat, saute the chopped onions in a bit of the vegetable broth. Let cook until the onions begin to become translucent, 5-8 minutes. Add the garlic and cook for one minute more.
  2. Add the remaining vegetables and spices. Add the chopped carrots, bell peppers, along with the paprika, bay leaves, basil, parsley, thyme, salt, and pepper. Cook for a minute.
  3. Add the remaining ingredients, minus the noodles. To the pot, add the crushed tomatoes, broth, lentils, soy sauce, and orange juice. Stir well and bring to a boil, covering the pot with a lid about 2/3s covered.
  4. Add the noodles and finish cooking. Once it is up to a boil, reduce the heat and add the noodles. Stir well and cover again. Stir every few minutes to ensure all the noodles are evenly cooking. Let cook for about 20 minutes or until the noodles are done. This will vary depending on the size, shape, and type of noodles you are using. Let cool for 5 minutes before serving and enjoy!

Notes

Makes 6 large servings of about 255g per bowl.
  • Substitutions & Variations
    • Gluten Free: Use your favorite gluten free noodles. I love brown rice noodles. Just note that the cooking time of gluten free noodles can vary. The brown rice noodles always take longer than wheat so be sure to take that into account when adding them to the dish. Also, make sure to swap out the soy sauce with tamari or coconut amino acids in an equal amount. 
    • Add some spice! This recipe was written to be more family friendly without heavy overtones of super spicy or smoky flavors. However, using things like red pepper flakes or smoked paprika are FANTASTIC additions to this dish! I always sprinkle over top a few hearty shakes of red pepper flakes, because I’m a spicy type of person. 
    • Don’t want noodles? Make this without the noodles and serve a big scoop over some brown rice or mashed potatoes for a variation on this classic.
  • How to Store 
    • Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. 
    • Freezer: Store individual servings in freezer safe containers in the freezer for up to 2 months. 
    • How to Reheat: You can reheat this either on the stove top in a pot with a splash of water, or in the microwave in intervals of 30 seconds, stirring after each round, until warmed through.