Vegetarian Goulash Recipes

VEGGIE GOULASH

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.

VEGETARIAN GOULASH

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Saute the onion, celery and mushrooms 5 minutes, or until just tender.
• Mix in the green pepper and veggie crumbles, and saute 5 minutes more, 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, caraway seeds 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.
• Serve with egg noodles or rice. Enjoy!

VEGETARIAN GOULASH (CROCK POT)

Steps:

• Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
• Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
• Add the puree to the crock pot and mix well.
• Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
• Cover and cook on low heat 8-10 hours.
• Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
• Stir it into the crock pot, add the peas and heat through.
• Serve over cooked noodles, potatoes, rice or other grains.

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.

VEGETARIAN GOULASH WITH BUTTER BEANS

Steps:

• Heat the oil and butter in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
• Turn the heat to low, then add the paprika and stir well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika. Add the carrots now.Pour in the chopped tomatoes and a little water from the can. Add the tomato puree and the vegetable stock. Drop in the thyme and bay leaf and the salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes. Or until the sauce is reduced and the potatoes are cooked.
• Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
• Finally, stir in the parsley. Remove the bay leaf and any stalks from the thyme and serve immediately with some good crusty bread.

VEGETARIAN GOULASH AKA AUTHENTIC HUNGARIAN BEAN GOULASH

Steps:

• Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
• Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
• Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
• Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
• Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
• Pour the vegetable broth and cook the soup for approx. 5 minutes.
• Add the diced potatoes and cook for another 5 minutes.
• Finally, add the cooked or canned beans and cook for another 5 minutes.

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.