There are many different goulash recipes that can be adapted to be vegan. We found seitan to be the best meat substitute. This recipe calls for a dark lager beer like the German Schwarzbier. We really enjoyed the recipe and will be having it more often over the cold months.

Schwarzbier goulash

Serving Size: 4


  • 1 lb. seitan, cut in bite sized pieces
  • 1/2 quart dark lager beer, e.g. Schwarzbier
  • 2 cups vegetable bouillon or seitan cooking broth
  • 1 lb. onions, chopped
  • 2 tablespoons vegan margarine
  • 2 tablespoons tomato paste
  • salt and pepper
  • 1 teaspoons sweet paprika powder
  • pinch cayenne powder or chili pepper flakes
  • 1/2 teaspoon cumin
  • 1 tablespoon cornstarch

Schwarzbier goulash

  • Chop the onions.
  • Cut the seitan in bite sized chunks.
  • Melt the vegan margarine in a large frying pan.
  • Add the chopped onions and saut√© until glassy.
  • Add the seitan pieces and mix well.
  • Mix 1 tablespoon of the tomato paste with 1 cup of vegetable broth or the seitan cooking broth and add to the seitan onion mixture.
  • Mix gently to cover all the the onions and seitan.
  • Mix the 2nd tablespoon of tomato paste with 1 cup of the dark beer and add to the goulash mixture.
  • Add the sweet paprika powder and a pinch of cayenne or chili pepper flakes.
  • Season to taste with salt and pepper.
  • As the goulash cooks, you will want to add a bit more of the beer to make more of a sauce.
  • Mix 1/2 cup of the vegetable broth with 1 tablespoon of cornstarch.
  • Add this mixture to the goulash and stir.
  • When the sauce has become clear and thick, the meal is ready to be served.


We enjoyed the goulash with vegan German bread dumplings called Semmelknödel. The goulash would also be good with boiled potatoes or on noodles.