Potato goulash is one of those meals that is simple, yet packed with hearty flavour. Potatoes, onions and smoked tofu in a paprika spiced sauce create the ultimate comfort food dish!
We love this vegan potato goulash so much, we even served it at our own wedding! Based on the traditional Austrian dish, Kartoffelgulasch or Erdapfelgulasch, this is the incredibly tasty vegan version that we created for the occasion.
Vegan / vegetarian goulash is easy to make, simply by using an alternative to the smoked sausage and meat stock it traditionally contains. In our case, we love smoked tofu for this!
Goulash is also one of our go to meals when we are on the road in our campervan. It cooks up quickly and it’s the perfect nourishing fuel for adventure, or a comforting reward after a long hike!
Paul is from Austria so, of course, we love adapting recipes from his homeland and turning them into delicious vegan dishes. Austrian cuisine is often known for it’s Viennese specialities, like the famous Sachertorte, Schnitzel or Strudel.
But there’s a more humble, everyday side to Austrian food. And that’s where this goulash comes in.
Goulash is famously known as a Hungarian dish. But Austria and Hungary used to be part of the same Empire and so their culinary influences mixed, and Austria gave goulash its own twist.
Check out our Vegan Recipes from Austria to find out more about Austrian food and tasty recipes you can try!
Packed full of flavour, this potato goulash has a hearty sauce. The ingredients that give it its flavourful taste are:
- Paprika for sweet pepperiness
- Caraway for its unique aniseed flavour
- Vinegar for tang
- Tomato puree for it’s richness
- Dried marjoram and bay leaves for aromatic herbiness
- Stock powder/bouillon for a well rounded base
- Fried onions and garlic make the sauce even more delicious
- And cubes of tofu add the essential smoky flavour
Step by step
Substitutions and variations
You can experiment and vary this recipe by:
- Swapping out some of the potatoes for diced sweet potatoes or carrots
- Adding some cooked or canned beans
- Adding some sliced mushrooms in at the same time as the garlic
- Using other herbs if you don’t have dried marjoram or bay leaves. To use fresh herbs, use three times as much (1 tablespoon instead of 1 teaspoon)
If you can’t find smoked tofu, you can marinate plain tofu in liquid smoke and soy sauce before frying. Our vegan chorizo would also be a great alternative, or slice up some cooked vegan sausages.
Serving and storage
Goulash is typically served with bread on the side. Sourdough rye bread is delicious, but you can use whatever you have. Some steamed green veggies on the side would be a nice addition too.
If ever there was a dish that gets better the next day, it’s potato goulash! The flavours develop and the sauce becomes thicker when you reheat it. Simply store leftovers in the fridge and reheat in a saucepan.
You can also freeze leftover goulash in an airtight container. If you plan to make it to freeze, then you might like to leave out the tofu chunks for freezing, and add them fresh after you defrost the goulash.
More tasty and comforting vegan dinners you might like to try!
Chanterelle Goulash (our fave when wild mushrooms are in season)
Our Easy Vegan Carbonara is our other fave way to use smoked tofu.
And our Vegan Chilli Non Carne is another easy comfort food dish.
Austrian Potato Goulash (Kartoffelgulasch)
- In a deep pan, heat the olive oil and fry the sliced onions until golden brown.
- Add the finely chopped garlic and the caraway seeds. Cook for 1 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!
- 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 and stock powder. Season with a pinch of black pepper.
- Bring to a boil, reduce heat and simmer for about 15 minutes, until the potatoes are fully cooked and tender.
Frying the tofu
- Whilst the goulash is cooking, cut the smoked tofu into cubes or short strips and fry in a little oil until browned.
- (If your tofu of choice comes well marinated and salty, there is no need for this step.) Turn down the heat and add some soy sauce. Stir to coat the tofu pieces. Be careful not to let the sauce catch! Add a splash of water if necessary.
- Season with salt and pepper.
- When the goulash is done, serve in bowls and topped with the fried smoky tofu, along with a slice of dark bread. Enjoy your tasty Kartoffelgulasch! Mahlzeit 🙂