Vegan Veggie Goulash Recipes
VEGGIE GOULASH
A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
- Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.5 g, Fat 4.6 g, Fiber 6.8 g, Protein 9.5 g, SaturatedFat 0.7 g, Sodium 419.7 mg, Sugar 10.1 g
VEGAN VEGGIE GOULASH
A recipe by TV chef Tim Mälzer-Germany's answer to Jamie Oliver as printed in the Fall 2005 edition of Essen und Trinken für Jeden Tag. We love the flavor of this dish! If you cannot find paprika paste or concentrate, substitute with tomato paste mixed with a teaspoon of regular (hot) paprika spice.
Provided by Chrystabel
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and chop the Bell Pepper and Zuchini into 1 cm. small cubes.
- Heat 2 tablespoons of oil in a heavy stock pan or dutch oven. Saute Bell Pepper, Zuchini, Onions, and Garlic for four minutes or so. Add Paprika spice, Paprika concentrate and Caraway Seed and saute for approximately one minute.
- Add the vegetable broth and with salt, pepper, and sugar refine the taste.
- Cover and let it all simmer on medium heat for 10 minutes. Meanwhile cube the Seiten (or Tofu) in 2 cm. pieces.
- Take the top off and add Seitan (or Tofu) pieces. Cook for another 10 minutes with the top off.
- After it is finished, garnish with cut up parsley.
- I usually serve this with whole grain bulgur or brown rice. And since we aren't vegan (I was for a year though) I use Creme Fraiche as a garnish as well.
Nutrition Facts : Calories 101.8, Fat 7.5, SaturatedFat 1, Sodium 6.1, Carbohydrate 9.1, Fiber 2.6, Sugar 2.1, Protein 1.7
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