Vegan Goulash American Recipes

VEGAN GOULASH (AMERICAN)

Steps:

• Add onions to a preheated large pot over medium high heat. Saute for 3 minutes, adding water a tablespoon at a time, only when needed (when it starts to stick to the pan). Add the garlic after the onion becomes somewhat translucent and saute another minute. Then add the red bell pepper and saute for one more minute.
• Now add the tomatoes, puree, paste, spices, and broth and stir. Bring it to a boil (you may cover with a lid to speed up the process). NOTE: If you are NOT using TVP, use HALF of the broth suggested, only adding more if needed. Even if you're using cooked beans or cooked lentils instead, it's easy to add more liquid but not remove it once things are already mixed together.
• Add the pasta in and stir well. Turn the heat down to medium and allow it to cook for 5-8 minutes, stirring occasionally to ensure it doesn't stick to the pot or itself.
• Stir the TVP right into the mixture, no need to rehydrate it first. Add in the tamari / soy sauce / No Soy now too. Let it soak up and heat up for just a minute or two, stirring constantly to make sure everything is well mixed. You're done!
• Serve this goulash up in a bowl with a sprinkle of extra nutritional yeast and a little fresh or dried parsley. Enjoy!
• Refrigerate leftovers for up to 5 days in an airtight container. Freeze for up to 3 months in a freezer safe airtight container. I recommend adding a tablespoon or two of water when reheating to keep it from drying out.

VEGAN GOULASH (AMERICAN-STYLE!)

Steps:

• Place the lentils into a small saucepan and cover them with a couple of inches of water.
• Place the pot over high heat and bring the water to a boil. Lower the heat and simmer the lentils, uncovered until they're tender but not mushy, about 25 to 30 minutes. Add water to the pot if it dries up while simmering.
• Drain the lentils into a colander and set them aside.
• While the lentils cook, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the mushrooms.
• Cook the mushrooms, flipping them once or twice, for about 5 minutes, until they begin to soften and brown.
• Add the onion to the pot and cook it with the mushrooms for about 5 minutes more, until the onion is soft and translucent.
• Add the bell pepper and garlic to the pot. Continue to sauté the mixture until the garlic becomes very fragrant, about 1 minute.
• Stir in the broth, tomato sauce, tomatoes, sweet paprika, smoked paprika, thyme, oregano, soy sauce, bay leaves, and pasta. Raise heat and bring the mixture to a boil. Lower heat and allow everything to simmer until the pasta is al dente, about 20 minutes, stirring occasionally.
• Stir in the lentils and tomato paste and allow everything to cook for about 2 more minutes, just to heat everything throughout and thicken the sauce.
• Remove the pot from heat. Remove the bay leaves and season the goulash with salt and pepper to taste.
• Serve with vegan yogurt, cashew cream, and/or fresh parsley.