Crock Pot Vegetable Goulash Food

VEGETARIAN GOULASH (CROCK POT)

Vegetarian Goulash (Crock Pot) image

Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.

Provided by Mercy

Categories Lunch/Snacks

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces mushrooms, sliced
8 ounces tempeh, in 3/4 inch dice
1 cup carrot, in 1/2 inch dice
2 medium onions, chopped
1 large tomatoes, peeled, seeded & chopped
1 small bell pepper, chopped
2 garlic cloves, minced
1 1/4 cups vegetable broth
2 tablespoons paprika
1 tablespoon dried parsley
2 teaspoons dill
1/2 teaspoon caraway seed, lightly crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) package silken tofu
1 cup frozen peas, thawed

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.

Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 1.1, Sodium 247.1, Carbohydrate 19.2, Fiber 4.3, Sugar 6.6, Protein 13.8

CROCK POT VEGETABLE GOULASH

Crock Pot Vegetable Goulash image

From my Granny's cookbook, "Prize Winning Recipes from Around the World." Add more chili powder if you like.

Provided by Candace Michelle 2

Categories Vegetable

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces kidney beans, undrained
1 1/2 cups fresh corn kernels
1 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
1 (8 ounce) can tomato sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/8 teaspoon pepper

Steps:

Combine all ingredients in a crock pot. Cover and cook on high for 4 hours or until veggies are tender.

Nutrition Facts : Calories 123, Fat 1.1, SaturatedFat 0.2, Sodium 432.3, Carbohydrate 25, Fiber 5.6, Sugar 6.7, Protein 5.9

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

Ingredients

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

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