Vegan Recipe: Goulash Soup

As I was looking through my old recipes I came upon a non-vegan goulash soup recipe that I use to make often. It was so savory and comforting, especially on a chilly winters day. In my mind I began to mourn that soup because I am no longer eating anything animal. But, it wasn’t the meat that I was craving, it was the flavor of the broth. I wondered if I could make something similar without the beef and the beef broth. I did not want to use vegan beef bouillon or vegan beef either. I wanted to keep this recipe unprocessed and real. I challenged myself to make a vegan goulash soup and I had great success. The vegan version is really just as good as I remember the beefed up version to be. I am thrilled with this recipe. I hope you give it a try. 

Vegan Recipe: Goulash Soup


~ 2 tablespoons canola oil
~ 4 onions
~ 4 garlic cloves
~ 2 celery stalks
~ 24 ounces white mushrooms
~ 1/2 teaspoon salt
~ 2 tablespoons flour
~ 2 tablespoons sweet Hungarian paprika
~ 3 cups tomato juice
~ 1/4 cup tomato paste
~ 1/4 cup apple cider vinegar
~ 1 teaspoon tabasco
~ 2 teaspoons dried thyme
~ 3 bay leaves
~ 4 cups vegetable broth
~ 1 cup red wine
~ 1 1/2 cups diced potatoes
~ 1 cup diced carrots


~ sauté diced onions, garlic, celery and mushrooms in a large pot with canola oil and salt (about 10 minuted or until the water from the mushrooms evaporates)
~ add flour and paprika and cook another 2 minutes
~ add tomato juice, tomato paste, vinegar, tabasco, thyme and bay leaves
~ let cook until thick and bubbly (about 3 minutes)
~ add vegetable broth and wine, bring to a boil
~ add potatoes and carrots, reduce heat and simmer until vegetables are tender