Vegetarian Goulash Crock Pot 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.

SLOW COOKER GOULASH

Steps:

• Brown ground beef and add to slow cooker
• Stir in all remaining ingredients except pasta which we will add toward the end
• Cover and cook 2-3 hours on high or 4-6 on low (can let simmer on low up to 8 hours)
• Add the pasta in the last 30-45 minutes and be prepared to eat right away when it's done so it doesn't get too soft from overcooking

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.

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.

HUNGARIAN GOULASH WITH TEMPEH (CROCK POT / SLOW COOKER)

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
• Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
• Add the onion, cover, and cook until softened, about 5 minutes.
• Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
• Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.