Originating in Hungary, but beloved throughout Central Europe and beyond, goulash is a stew of meat, vegetables and paprika. Inspired by the classic dish, this delicious slow cooker vegan (or vegetarian) seitan goulash recipe is loaded with potatoes, carrots, red peppers and more. It has a savory broth with sweet Hungarian paprika, smoked paprika and caraway seeds. It’s easy to make, smells amazing while it cooks, and has a taste to match.
This recipe serves 4.
A few things…
- ・For the seitan, you can use store bought or make your own from scratch.
- ・If you use red miso, taste the goulash when it’s done cooking. It might need a little soy sauce or some salt.
- ・Enjoy a thicker goulash? At the end of cooking, break the potatoes up with the back of a wooden spoon and help them disintegrate into the broth.
- ・Want to enjoy it with a Slovak influence? Add ½ tsp dried marjoram at step 3.
- ・For a variation, leave the potatoes out of the slow cooker. Instead, make some mashed potatoes. And then, serve the seitan goulash on top of the mashed potatoes.
Please enjoy! And check out more delicious UVK vegan recipes, like Vegan Sauerkraut Goulash, Seitan Beef Stew, Slow Cooker Beet Stew with Seitan, Mushrooms and Roasted Buckwheat, Vegan Slow Cooker Stewed Green Beans and Tomatoes, Vegan Slow Cooker Seitan and Green Pea Stew, Slow Cooker Tempeh Sauerkraut Stew and more.
Slow Cooker Seitan Goulash
2 Tbsp olive oil
2 cups sliced onion
4 garlic cloves, chopped
2 cups seitan chunks (use store bought or make seitan from scratch)
2½ tsp sweet Hungarian paprika
½ tsp smoked paprika
½ tsp onion powder
¼ tsp caraway seed
1½ cups water
2 fake beef bouillon cubes (OR 2 tsp red miso)
2 cups Russet potatoes, peeled and cubed
3 medium carrots, chopped into large pieces (OR ~1 cup carrots chopped into large pieces)
1 large red bell pepper, sliced (OR ~2 cups sliced red bell pepper)
1 medium zucchini, sliced into large pieces (OR ~1 cup zucchini sliced into large pieces)
14.5 ounce can of petite diced tomatoes, drained
2 bay leaves
¼ cup fresh parsley, finely chopped
Vegan sour cream, to top – optional
1. First, you’ll want to sauté the aromatics for the seitan goulash. In a pot, add olive oil, onion, garlic and a dash of salt. Sauté for ~5 minutes over medium heat.
2. Add the seitan chunks and sauté another 4 minutes over medium-high heat. Stir around.
3. Then, add the Hungarian sweet paprika, smoked paprika, onion powder and caraway seed. Sauté another minute, and then, add the water. Use a wooden spoon to loosen any bits that have stuck to the bottom of the pot.
4. Add the contents of the pot to a slow cooker with the rest of the seitan goulash ingredients except for the parsley. Secure the lid and cook on HIGH for 4 hours.
5. Remove the lid. Stir half the parsley into the seitan goulash. Taste, and adjust the flavor, if needed (more salt?). Serve individual servings topped with remaining parsley and vegan sour cream (optional).
