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Gluten Free-Vegan Goulash Stew

Traditional Goulash is a Hungarian stew that includes meat, vegetables, and paprika. It is usually served over noodles and topped with sour cream. I usually make mine with bacon, beef, and serve it with gluten free spaetzle but I have been ATTEMPTING to eat healthy since its bikini season so I decided to make my goulash vegan, and cook it with brown rice. I know that a lot of people hear Vegan and turn up their nose at it, I must admit I am normally one of them! I am a firm believer in eating bacon, using butter, and the glorious richness of stewed meat! But once in a while we all must choose the healthier option. I made this for my parents. My Mom is a vegetarian so she was thrilled, but my Dad claims to hate vegetables! If he hears the word vegan he won't even taste it! I tricked him into eating this by not telling him any of the ingredients except for the mushrooms, which is one of the few things he likes besides meat. He absolutely loved it! He still has no idea that he ate kale, or a vegan dish, he just knows that he had a delicious dinner.

Vegan Gluten Free Goulash Stew
Vegan Gluten Free Goulash Stew


Serves: 4

3 Tbsp Olive Oil

8 oz Crimini Mushrooms, cut in large chunks

1 lg Portobello Mushroom cap, cleaned* and lg dice (about 1 cup of diced portobello)

1 lg Sweet Potato, medium dice

2 lg Hungarian Wax Peppers, or bell peppers if wax peppers are not available, small dice

1/2 lg Onion, medium dice

2 Garlic Cloves, minced

1 tsp Caraway seed

3 Tbsp good Hungarian Paprika + 1 tsp (for the sour cream)

2 tsp Hot Paprika

1 Bay Leaf

1 tbsp vegetarian Worchstershire Sauce (optional)

28 oz diced organic canned Tomatoes

4 c Vegetable Broth

2 c Brown Rice

1c finely chopped Green Kale

1/2 c Vegan Sour Cream

Cut mushrooms in large chunks
Cut mushrooms in large chunks
large dice of portobello cap
large dice of portobello cap


It is important to cut the mushrooms in large chunks so that they keep their meaty texture in the stew.

  • In a large pot sautée the Crimini Mushrooms in 1 Tbsp of Olive Oil on med-high heat until slightly browned but not cooked through. Remove, set aside.
  • Do the same with the Portobello Mushrooms, remove and set aside, and with the Sweet Potatoes. You want to saut
  • After removing the Mushrooms and Sweet Potatoes, saut
  • Return the Mushrooms, and Sweet Potatoes to the pot with the Wax Peppers and Onion, add the Garlic, Caraway, Paprikas (except the 1 tsp for the sour cream), and Bay Leaf to the pot. Saut
Vegan Goulash coming together
Vegan Goulash coming together
  • Add the Tomatoes, Broth, and Worchstershire. Stir well to combine and bring to a simmer.
  • Once the liquid is simmering add the Brown Rice to the pot, cover and let simmer for 45 minutes.
  • Uncover the Pot and add the Finely Chopped Kale, season with salt and pepper to taste.
  • Mix the Sour Cream with the reserved 1 tsp of Hungarian Paprika, a pinch of salt and pepper.
  • Serve the Hearty Stew topped with a dollop of the spiced vegan sour cream.
Vegan Gluten Free Goulash Stew
Vegan Gluten Free Goulash Stew

*to clean portobellos take the stem off, use a spoon to scrape out the gills, they contain a lot of dirt, and wipe the top off with a damp paper towel. NEVER rinse or soak mushrooms with water.