Go Back
Print
vegan chorizo Mexican goulash in 3 modern gold and white bowls with gold forks

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.

Course Main Course
Cuisine Mexican
Keyword vegan goulash
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Author Joseph A Sciascia

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

  1. Pour olive oil in a heavy bottom 6 quart pot like cast iron over medium/high heat

  2. Add the soy chorizo, vegan ground beef, onion, salt, pepper and garlic and brown for 5 minutes, stirring occasionally

  3. 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

  4. Add macaroni and simmer uncovered for and additional 20 minutes or until pasta is tender, stirring occasionally so the pasta doesn't stick

  5. Stir in the vegan cheddar cheese, cover and let rest for 5 minutes and serve