Vegan Goulash Food

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.

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.

VEGAN GOULASH

Steps:

• 1. In a large pot, saute onions and garlic over medium heat until translucent.
• 2. Add red peppers.
• 3. Cook about 4 minutes longer; stirring with onions and garlic.
• 4. Add mushrooms and cooked lentils (if using a soy crumbles, add instead of the lentils and mushrooms)
• 5. Stir and cook another 7 minutes.
• 6. Add a little vegetable broth if it sticks, but the mixture from the mushrooms, onions, and peppers should provide ample moisture.
• 7. Add tomato sauce, canned roasted diced tomatoes, vegetable broth.
• 8. Add soy sauce, adobo sauce, garlic powder, the two bay leaves, and stir.
• 9. Make sure the mixture is boiling BEFORE you add the noodles
• 10. Add elbow macaroni and stir.
• 11. Cover and reduce heat to simmer.
• 12. Cook covered for 20 minutes.

VEGAN GOULASH (HUNGARIAN STEW)

Steps:

• Heat one tablespoon of oil in a large pan and add the tofu and mushrooms. Cook over a medium heat for 6-8 minutes, stirring regularly, until starting to colour slightly. Remove everything from the pan and set aside.
• In the same pan, heat another tablespoon of oil and add the onion and carrot. Soften for 3-4 minutes, then add the sliced red pepper and cook for another 3-4 minutes.
• Add the chopped garlic and soften for a couple of minutes, then stir in the paprika. Mix thoroughly then add in the potatoes and cook for a minute to release some of the paprika flavour.
• Add the tinned tomatoes (breaking these apart if necessary) followed by the yeast extract, dried sage, vegan stock, and a touch more salt and pepper. Swirl a little water around the empty cans and add to the pan. Mix everything well, bring to a gentle simmer, cover with a lid, and cook for 20-30 minutes or until the potatoes have softened.
• After 20-30 minutes, the goulash should have the consistency of a fairly thick soup and the potatoes should be soft enough to easily pierce with a knife. If necessary, add a little more stock or water and continue to simmer until the potatoes are soft.
• Once the potatoes are soft, add in the tofu and mushrooms that you cooked earlier and simmer for another few minutes.
• Adjust the seasoning to taste and serve with chopped fresh parsley. Other serving suggestions include plant-based sour cream or homemade cashew cream.