We love this vegan potato goulash so much, we even served it at our own wedding! Based on the traditional Austrian dish, Kartoffelgulasch, this is the incredibly tasty vegan version that we created.
Packed full of flavour, this potato goulash has a hearty sauce with the sweetness of paprika, the richness of marjoram, and the fragrance of caraway. Golden brown onions, fried mushrooms and garlic make the sauce even more delicious.
Cubes of fried tofu add the essential smoky flavour. In the run up to our wedding (which we catered ourselves!) we did a comprehensive taste test of smoked tofu. We found our favourite by far, is the Viana organic tofu. It’s firm and packs the best smoky punch. If you can’t find smoky tofu, you could marinate it in liquid smoke before frying.
Potato goulash is one of our go to meals when we are on the road. It cooks up very quickly in our pressure cooker, and is warm and nourishing. It’s the perfect fuel for adventure, or a comforting reward after a long hike.
Austrian Potato Goulash (Kartoffelgulasch)
- 2 tbsp oil
- 2 onions
- 250 g mushrooms
- 3 cloves garlic finely chopped
- 1 tsp caraway
- 2 tbsp paprika powder
- 3 tbsp vinegar
- 2 tbsp tomato puree
- 1 tsp majoram
- 1 tsp sugar
- 850 ml water
- 750 g potatoes
- 3 bay leaves
- 3 tsp vegetable stock powder
- 1 pinch pepper
- 200 g smoky tofu
- Fry the onions until golden brown
- Add the mushrooms, finely chopped garlic and the caraway seeds. Cook for 2 minutes.
- Add the paprika, stir immediately and deglaze with vinegar. Deglazing is when you add a liquid to cooked, browned ingredients, and then stir thorougly to dissolve all that stuck to the pan tasty goodness!
- Next add the tomato puree, marjoram and sugar. Stir again and cook for 2 minutes. Adding a touch of water if the mix gets dry.
- Finally add the water, chopped potatoes, bay leaves, stock powder and pepper
- Bring to a boil, reduce heat and simmer until the potatoes are fully cooked. Alternatively, if you are using a pressure cooker – cook with the lid on at high pressure for 5 minutes and let the pressure naturally release.
- Whilst the goulash is cooking, cut the smoked tofu into cubes and fry in a little oil until browned. When the goulash is finished, top it with the tofu.
- Enjoy your tasty Kartoffelgulasch! Mahlzeit 🙂
If you like this Austrian Potato Goulash, then we recommend you also try our Wild Chanterelle Mushroom Goulash recipe too! YUMMMM!
Paul is from Austria so of course, we love Austrian cuisine! We love adapting recipes from his homeland, to make them into delicious vegan versions. Check out our Vegan Austrian Recipes – you really must try the Kaiserschmarrn!
Paul und Sophie