This Vegan Goulash with Homemade Sausages is the perfect cozy stew for cold and rainy days. It’s very nutritious because of the potatoes and seitan sausages. It’s comfort food at its best.
When the temperatures start dropping and the days are filled with rain, there’s only one thing that makes me feel better: a piping hot stew. Goulash is one of my favorite dishes to make because it’s super easy and you can throw in pretty much whatever you have in the fridge.
For this Goulash, I’ve used my vegan Seitan Sausages to add in. I love them! They are so good! I’ve always loved goulash with sausages, now I’m just making it vegan. That way I can still enjoy whatever I grew up with.
Goulash is my #1 autumn and winter food. It’s best to make it on a day where you have a lot of time because it only gets better with time. Also, it’s a great meal to make in advance and for re-heating. If you’re into meal-prepping, goulash is great for making a huge pot and eating it the whole week long.
What is Goulash?
Goulash is one of the national dishes of Hungary and is traditionally a stew of meat and vegetables, which are seasoned with paprika and other spices. As our meat alternative, we’re using seitan sausages. There is no strict recipe for the traditional “goulash” but there are many, many varieties and also many possibilities.
Homemade Seitan Sausages
I have to tell you, I’m a bit obsessed with my vegan Seitan Sausages. I feel like I’ve finally cracked the code for delicious, super easy, no-knead, sausages that are not as hard as rubber but rather have the perfect balance between softness and chewiness.
Of course, making sausages from scratch is a bit more time intensive, as they have to be steamed for 40 minutes. It’s totally worth it, but if you’re pressured for time, you can use store-bought vegan sausages instead!
Vegan Goulash Variations
You can add different kinds of veggies and add-ins such as
- red bell pepper
- kidney beans
- seitan chunks
- smoked tofu
Vegan Goulash with Homemade Sausages
- Heat the canola oil in a big pot.
- Add the diced onion and minced garlic and cook until translucent.
- When the onion and garlic are starting to brown, add the diced potatoes, caraway seeds, paprika powder, and salt. Give it a good mix. Let it sizzle for 1-2 minutes. Then add 2 cups (500 ml) of water, liquid smoke, soy sauce, and tomato paste.
- Let it cook with the lid on for about 45 minutes. There will be a reduction of the water. You can add more water (I’ve added another cup of water) if too much water evaporates. Let it cook again for a little while to get a thicker consistency. Add in the tomato purée.
- Cut the seitan sausages in slices and pan-fry them in a pan. Then add them to the goulash. Stir everything together and serve! I’ve sprinkled chopped parsley on top.
This post was first published on September 22, 2014. Updated on October 09, 2018.