Veggie Tales from the Co-Op: Goulash will keep you warm

With the last week being so unseasonably warm, it’s hard to believe that this is Minnesota—but snow and cold winds are coming. When they do, you’re going to want this goulash (it’s a kind of stew) to warm you up.

Making goulash is so easy, my mom laughed at me for needing the recipe. Everything can be cooked in one pan, there’s only six ingredients and you can adjust how much of each to taste or by what you have on hand. Traditionally there’s meat in goulash, so this recipe is an adapted vegetarian version. Unless you live with twenty people (shout-out to the Co-Op!), you might want to try making a half-batch because this makes a lot.

Vegetarian Goulash


  • One small onion, any color, chopped (about 1/3 cup)
  • 1/3 cup finely chopped celery
  • 1 lb. vegetarian ground “hamburger” — I use Morningstar crumbles
  • 1 ½ to 2 cups dry elbow macaroni
  • 2 quarts canned stewed tomatoes
  • Salt to taste (about ½ tsp)


  • Cook the macaroni according to package directions, erring on the side of al dente because the noodles will get softer when added to the goulash.
  • While the noodles drain, sauté the celery, onion and “hamburger” — you can do this in the same pot you boiled the noodles in!
  • Once those ingredients are cooked, add the tomatoes and cooked macaroni. Let simmer until heated throughout, salt to taste and enjoy!