Vegan Goulash

I had a craving for my mom’s goulash, but I didn’t want the hamburger, oil and salt. This recipe uses pinto beans for a delicious substitute. You can also use black beans, lentils, or experiment with textured vegetable protein for different results. Let me know what you think in the comments below!

Vegan Goulash

Inspired by my one of my favorite dishes from the 80s and 90s, I decided to create a delicious vegan version of my mom's classic.

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Dinner, Lunch

Cuisine: American

Keyword: easy, engine2diet, esselstyn, plantbased, vegan, wfpb, whole food

Servings: 10 servings

Calories: 318kcal

Author: Crystal Pirri

Ingredients

• 16 oz macaroni elbows
• 31 oz pinto beans Two 15.5oz cans
• 8 oz tomato sauce
• 12 oz peas and carrots thawed from frozen
• 2 tsp Mrs. Dash seasoning
• 2 tsp Italian seasoning

US Customary - Metric

Instructions

• Cook macaroni elbows according to package instructions, then drain.
• In a large bowl, combine all ingredients and mix well. Add more seasoning to taste.

Nutrition

Calories: 318kcal | Carbohydrates: 62g | Protein: 15g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 149mg | Potassium: 629mg | Fiber: 11g | Sugar: 2g | Vitamin A: 3335IU | Vitamin C: 6.1mg | Calcium: 68mg | Iron: 3.2mg

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