Veggie Goulash

Veggie Goulash


54 people made this

About this recipe: A favourite at our house - a yummy rich goulash minus the meat. Serve with rice, pasta or potatoes. You can substitute the Quorn for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy!


Serves: 2 

  • 1 teaspoon olive oil
  • 1/2 medium onion, thinly sliced
  • 1 small green pepper, thinly sliced
  • 100g Quorn pieces
  • 1 clove garlic, crushed or chopped
  • 3 teaspoons paprika
  • 1 (400g) tin of chopped tomatoes
  • 100ml red wine
  • 1 teaspoon oregano
  • 1 teaspoon tomato puree
  • 1 teaspoon sugar
  • Salt and pepper to taste

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat the olive oil in a large pan over medium heat, and saute the onion for 5 minutes, until tender.
  2. Mix in the pepper and quorn and saute for 5 minutes, or until the pepper is tender. Stir in the garlic and paprika.
  3. Add the tomatoes with their juice. Mix in the wine, oregano and tomato puree. Bring the mixture to a boil. Reduce heat to low and simmer 25 minutes, until thickened.
  4. Just before serving, stir in the sugar and season with salt and pepper.

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Reviews (5)


Used different ingredients. I added several spices, sort of whatever I had to hand. I made it slightly spicy by adding chilli powder, and added more paprika and more garlic. - 06 Oct 2008


With some more spices added, this was delicious. I didn't miss the meat at all. - 06 Oct 2008


Very nice and easy too - 14 Apr 2010

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