Winter Vegetable Goulash Recipes

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VEGGIE GOULASH



Veggie Goulash image

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

1 teaspoon olive oil
½ medium onion, thinly sliced
1 small green bell pepper, thinly sliced
4 ounces mycoprotein pieces, e.g., Quorn™
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
½ cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper to taste

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

WINTER VEGETABLE GOULASH



Winter Vegetable Goulash image

Make and share this Winter Vegetable Goulash recipe from Food.com.

Provided by wife2abadge

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 large onions, sliced
1 tablespoon Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cabbage, coarsely shredded
2 cups butternut squash, peeled and coarsely chunked
1/2 lb small red potato, each cut into 6 wedges
1 1/2 cups carrots, cut into sticks
1/2 cup water
2 tablespoons dry white wine
1/4 cup reduced-fat sour cream
1 tablespoon green onion, chopped

Steps:

  • In Dutch oven or flameproof casserole, heat oil over medium heat.
  • Stir in onions, paprika, salt, and pepper Reduce heat to low.
  • Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes.
  • Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes.
  • Add squash, potatoes, carrots, water, and wine, and bring to a boil over high heat Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes.
  • Spoon goulash into bowls.
  • Top each with a dollop of sour cream and a sprinkling of onions.

Nutrition Facts : Calories 202.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 5.9, Sodium 348.4, Carbohydrate 35.6, Fiber 7.2, Sugar 9.9, Protein 4.7

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