Delia Smith Vegetarian Goulash

Let me tell you something straight off — I didn’t grow up eating goulash. The closest we got was pasta with “something red” on it and maybe a rogue bay leaf floating around. But years later, I found this Delia-inspired veggie version, and it’s now a cold-weather staple in my kitchen. It’s one of those chuck-it-all-in pots that feels like it’s been simmering for hours… but actually takes less than half an hour. Miracle stuff.

The first time I made it, I didn’t have much faith. I’d never cooked with tempeh before — I thought it smelled a bit odd, if I’m honest. But once it browned up and bathed in that smoky tomato broth with soft pasta tucked in? Magic. Proper hearty comfort food — the kind you eat with a spoon, standing at the stove, “just to taste,” before serving anyone else.

Why You’ll Love It

• It’s meatless but meaty. Tempeh’s got chew and it soaks up flavour like a sponge.
• Done in 25 mins flat. Perfect when you want a cozy meal without a long wait.
• Totally customisable. Swap the pasta, up the paprika, toss in extra veg — go wild.
• One pot = less washing up. Enough said.
• Great for leftovers. The sauce just keeps getting better.
• Freezer-friendly. Make a double batch and feel smug later.

Ingredients

• 2 tbsp extra virgin olive oil
• 16 oz tempeh, cubed
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• ½ tsp smoked paprika (or a full tsp if you love that smoky vibe)
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 x 15 oz can tomato sauce
• 1 x 14.5 oz can petite diced tomatoes
• 2½ cups vegetable broth
• 1 bay leaf
• 2 cups elbow macaroni

Optional (but fab):

• Grated Parmesan
• A few torn basil leaves

How to Make It

Brown the tempeh like you mean it:

Heat the olive oil in a big ol’ pot — something with a lid. Toss in the tempeh, onion, and red pepper. Let it cook for about 5 minutes. Don’t stir it constantly — give it time to get golden in places. Colour equals flavour here.

Wake up your spices:

Add the garlic, Italian seasoning, paprika, salt, and pepper. Give it a good stir. Let everything sizzle for a minute — this step makes the whole kitchen smell warm and tomatoey and amazing.

Build that sauce:

Pour in the tomato sauce, diced tomatoes (juice and all), broth, and the bay leaf. Stir it up, bring it to a low boil, then reduce the heat. Let it simmer gently for 10 minutes — enough time to put the kettle on or stack a few plates.

Get the pasta in:

Bring the pot back up to a light bubble, then stir in the macaroni. Pop the lid on partway (you want some steam to escape). Let it cook gently for another 10 minutes. Check your pasta — you want it tender, not mushy.

Final tweaks:

Fish out the bay leaf — always the last one out of the pool. Taste the sauce. Maybe it needs a touch more salt? Maybe you want more paprika? It’s your bowl, you decide.

Serve it up, nice and hot:

Spoon into bowls and, if you fancy it, top with fresh basil and a hit of Parmesan. Or just eat it straight out of the pot with a hunk of bread. No judgement.

Common Mistakes and How to Dodge Them

Why is my tempeh bland?
You’ve got to brown it properly — don’t rush that first step. And don’t be shy with seasoning.

My pasta’s mush. Help.
Keep the lid partially on and check the pasta early. All stoves run differently.

It’s too thin.
Let it simmer uncovered for a few minutes to reduce. Or just let it sit off the heat — it thickens as it cools.

It’s missing something.
Try a splash of balsamic or lemon juice. That little zing can really wake it up.

Storage and Reheating

Fridge:
Pop leftovers in a container and refrigerate for up to 3 days. It’ll thicken, but that’s part of the charm.

Freezer:
Freeze in portions for up to 3 months. It’ll taste even better defrosted and reheated.

Microwave:
Add a splash of broth or water, cover loosely, and heat in 1-minute bursts.

Stovetop:
Low and slow in a saucepan with a bit of extra liquid stirred in.

Frequently Asked Questions

Can I use a different protein?
Definitely. Tofu works, or even chickpeas. Or just bulk up the veg if you want to keep it simple.

Can I skip the pasta?
Sure. Serve it over rice, quinoa, polenta — whatever you’ve got.

Is it spicy?
Not really. Just warm from the paprika. Add a pinch of chilli flakes if you want to dial it up.

Does it need the basil and cheese?
Nope. But they do make it feel a bit special. If I’ve got them, I use them.

Nutrition Facts (Per Serving):

• Calories: 361
• Fat: 13.8g
• Carbs: 43.1g
• Protein: 20.6g
• Sodium: 634.5mg
• Sugar: 6.6g

 More Delia Smith Recipe:

• Delia Smith Hungarian Goulash
• Delia Smith Meatballs Goulash
• Delia Smith Puttanesca