I’ve been craving comfort food lately so I came up with this delicious vegan chorizo Mexican goulash recipe. I’m sure most of us crave comfort food because it really does comfort your soul especially on those difficult days. In my opinion I think comfort food favorites develop from our childhoods. To be honest, nothing makes me happier than a bowl of pasta. I grew up having spaghetti and meatballs at least once a week and I always looked forward to it. Besides spaghetti, other dishes that have pasta, like casseroles or macaroni and cheese are my favorites. Plus what makes this vegan chorizo Mexican goulash not only comforting but it’s simple to put together.
This vegan chorizo Mexican goulash is a one pot meal
There’s nothing better than a one pot meal to make those busy weeknights easier. Cooking the pasta in the same pot with everything else has it’s advantages. Plus it has all the similar ingredients as a good meat sauce. I made this version of Hungarian goulash vegan so my entire household can enjoy it. This recipe has an international influence but simple enough for a weeknight dinner. Bringing my love for Mexican food in this one pot wonder will have you craving seconds. What makes this dish Mexican? It’s the rich and spicy flavors of the soy chorizo and so much more. Corn, tomatoes, olives and vegan cheese makes this vegan chorizo Mexican goulash yummy. Next time on Taco Tuesday serve this goulash instead of tacos for a stick to your ribs dinner.
Craving more comfort foods?
- Smoked Gouda Macaroni and Cheese with Bacon
- Stove-top Vegan Macaroni and Cheese
- Chicken Pot Pies with Sherry and Tarragon
- Easy Sausage and Pepper Pizza Bites
- Vegetable and Black Bean Quesadillas
Vegan Chorizo Mexican Goulash
This American version of Hungarian goulash got a Mexican and vegan makeover for a comforting dish that's easy enough for a weeknight meal.
Ingredients
- 2 tbsp olive oil
- 12 oz vegan soy chorizo
- 1 lb ground meat substitute like Beyond or Impossible brand
- 1 large yellow onion, chopped
- 1/2 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 2 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 tsp cumin
- 15 oz jar or can of red enchilada sauce
- 2 – 15 oz cans of roasted chopped tomatoes
- 1 bell pepper, any color is fine, I used yellow
- 6 oz black olives, sliced
- 2 cups corn, I used frozen roasted corn, thawed
- 4 oz can of chopped green chilies
- 1/4 cup cilantro, chopped
- 3 cups low-sodium vegetable stock
- 1 lb elbow macaroni, I used small elbows
- 2 cups vegan cheddar cheese, shredded
Instructions
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Pour olive oil in a heavy bottom 6 quart pot like cast iron over medium/high heat
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Add the soy chorizo, vegan ground beef, onion, salt, pepper and garlic and brown for 5 minutes, stirring occasionally
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Add the chili powder, paprika, cayenne pepper, cumin, enchilada sauce, chopped tomatoes, bell pepper, olives, corn, green chilies, cilantro and vegetable stock and bring to a boil and turn down to simmer covered for 15 minutes, stir occasionally
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Add macaroni and simmer uncovered for and additional 20 minutes or until pasta is tender, stirring occasionally so the pasta doesn't stick
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Stir in the vegan cheddar cheese, cover and let rest for 5 minutes and serve
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