Potato goulash is one of those dishes that gets more delicious every day. Like it’s quietly finishing itself sitting on the stove while you’re not looking.

People in the broken remains of the city had many names for him, but most just called him Goulash Walter. You could hear him long before you saw him, rumbling through the empty streets on his rattling, self-built goulash cart. It looked like a mix between a cement mixer, a soup kitchen and a runaway lawnmower, powered by whatever fuel he could find. The big drum on the back spun slowly, keeping the goulash warm as he travelled.

Before everything fell apart, Walter had been a potato farmer. When the collapse came, everyone scattered, but his old cellar full of potatoes stayed untouched. He would cook huge batches of Erdäpfelgulasch, fill the drum, climb onto the driver’s seat and set off into the city. It was dangerous out there, but he tried to make a delivery at least once a week. Preferably on Wednesdays.

People said the cart had been “modified”, but no one knew what that really meant. Some swore they’d seen sparks shoot from a strange pipe. Others claimed the mixer could speed up like a motorcycle. Walter never explained it. When asked he just smiled, patted the side of the machine and said, “She knows what she’s doing.”

Once he arrived in the scattered neighbourhoods, survivors came out of hiding, bowls in hand.. Walter would open the hatch, steam rushing out, and ladle out thick, warm potato goulash to anyone who asked. No money, no trade, no questions.

Ingredients for Vegan Potato Goulash

Kartoffeln
Zwiebeln
Paprika Powder
Soja Schnetzel
Marjoram
Caraway Seeds

What is vegan potato goulash?

Potato goulash originally comes from the Hungary region, but you’ll find variations of it all across the Balkans, Austria, and Germany. Traditionally, it’s made with beef, paprika, onions, and potatoes — a simple mix of cheap ingredients that turns into a warming, filling dish, especially in the colder months.

Because it’s easy to cook in big batches, goulash has a long history as a “ration food” in this part of Europe. Military kitchens used it for decades because it was nourishing, uncomplicated, and fed a lot of people at once. Even today, emergency food shelves in Central Europe often include canned goulash or goulash soup, since it lasts forever and only needs reheating.

So if you ever find yourself in Central Europe while the world is falling apart, there’s a pretty good chance someone will hand you a bowl of goulash.

What potatoes work best for goulash?

Since in vegan goulash the potatoes become the star of the dish instead of beef, it’s worth choosing the right ones. Even though some pieces will naturally break down a little while simmering and make the sauce creamier, you still shouldn’t use very starchy potatoes, or the kind you’d use for mashed potatoes. Those fall apart too quickly.

Because goulash tastes even better the next day, when keeping a pot in the fridge for a couple of days, starchy potatoes simply won’t hold their shape. They’ll turn the whole thing into a paprika-colored potato mush.

So go for firm or waxy potatoes instead. They keep their shape, stay tender but intact, and give your goulash the thick, chunky texture it’s supposed to have. Everything will turn out great with those.

Can I make the goulash ahead of time, and is it meal-prep friendly?

Yes, you can absolutely make vegan potato goulash ahead of time, and it’s actually one of those dishes that tastes even better the next day. As the goulash rests, the flavors deepen, the sauce thickens slightly, and the potatoes soak up more of the paprika and spices. This makes it perfect for meal prep.

As I said, as long as you use firm, waxy potatoes (so they don’t fall apart), you can cook a big batch and store it in the fridge for 3–4 days without any issues. It reheats beautifully on the stove or in the microwave, and it’s great with fresh bread or a simple side salad. So yes, feel free to make it in advance, because you might even enjoy it more that way.

My goulash always turns out watery and soup-like. How can I fix it?

Some people enjoy goulash as a soup, but if you prefer it thicker and stew-like, there are a few easy tricks to help it come together. The first one is adding a tablespoon of flour (or gluten-free starch/oatmeal) to the onions and paprika about two minutes before you pour in the water. This creates a simple roux that helps the sauce thicken naturally while also binding the flavors together.

Another option is to use the potatoes themselves as a thickener. Once the potatoes are fully cooked, mash a few more than usual directly in the pot and stir them in. They release starch and give the goulash a rich, flavor dense texture. If it’s still too thin, just mash them until you reach the consistency you like.

Both methods work well on their own, but combining them makes your vegan potato goulash perfectly thick, cozy, and full of flavor.

What can I serve with potato goulash?

Freshly baked goods always pair perfectly with potato goulash. Bread, pretzels, these bagels, or even simple toast with a bit of vegan butter and pepper are great for scooping up the sauce. If you want something lighter on the side, a basic green salad works really well because it adds a fresh balance to the dense, warm stew. Some people also like serving potato dumplings or bread dumplings to soak up every bit of the sauce. Feel free to try different sides and see what you enjoy most.