VEGETARIAN GOULASH
Miss good goulash and don't want the meat? Try this recipe adapted from Allrecipes! I have tweeked it and added a few things. I hope you enjoy!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
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 AKA AUTHENTIC HUNGARIAN BEAN GOULASH
If you would like to eat a vegetarian goulash soup EXACTLY how Hungarians eat it, you should try this recipe. Our family has been making bean goulash this way for generations. It is a 30-min simple, one-pot soup using only veggies and beans.
Provided by My Pure Plants
Categories Main Course Soup
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 serving, Calories 95 kcal, Carbohydrate 18 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 759 mg, Fiber 3 g, Sugar 4 g
MIXED BEAN GOULASH
A quick, healthy, five-ingredient recipe that vegetarians will love
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Heat the oil in a large saucepan, then fry the onion for 5 mins until beginning to soften. Add the paprika and cook for a further min, then stir in the tomatoes and 1⁄2 a can of water. Simmer gently for 10 mins until thickened and glossy.
- Tip in the mixed beans and continue to cook for a further 2 mins to just heat through the beans. Spoon into warm bowls and serve with soured cream and toasted ciabatta slices, drizzled with olive oil.
Nutrition Facts : Calories 460 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.68 milligram of sodium
VEGGIE GOULASH
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
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
VEGAN GOULASH (AMERICAN)
This lush and cozy Vegan Goulash is a delicious bowl of noodles, veggies, and beef alternative. It's easy to make in one pot in 30 minutes.
Provided by Liz Madsen
Categories Entree
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 2 cups, Calories 383 calories, Sugar 11.3 g, Sodium 579.9 mg, Fat 1.4 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66.7 g, Fiber 10.6 g, Protein 23.7 g, Cholesterol 0 mg
VEGETARIAN GOULASH WITH BUTTER BEANS
A rich and filling vegetarian goulash with butter beans. Perfect veggie comfort food.
Provided by Michelle Alston
Categories Dinner
Time 1h10m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 337 kcal, ServingSize 1 serving
VEGETARIAN GOULASH RECIPE
Not only is this vegetarian goulash easy to make, but it's packed with warm, wholesome flavors.
Provided by Jaime Bachtell-Shelbert,Tasting Table Staff
Categories lunch, dinner
Time 40m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a stockpot or Dutch oven over medium heat.
- Add the tempeh, onion, and bell pepper, and sauté for 5 minutes.
- Add the garlic, Italian seasoning, paprika, salt, and pepper, and stir and sauté for 1 minute more.
- Add the tomato sauce, diced tomato, broth, and bay leaf, stir and bring to a boil, then reduce heat and simmer for 10 minutes.
- Return to a boil and add the macaroni. Partially cover and reduce heat to a low boil for 10 minutes until the pasta is cooked.
- Serve the goulash topped with Parmesan and fresh basil as desired.
Nutrition Facts : Calories 361 calories, Carbohydrate 43 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 14 g fat, Fiber 5 g fiber, Protein 21 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 635 mg, Sugar 7 g, TransFat 0 g
VEGAN VEGGIE GOULASH
A recipe by TV chef Tim Mälzer-Germany's answer to Jamie Oliver as printed in the Fall 2005 edition of Essen und Trinken für Jeden Tag. We love the flavor of this dish! If you cannot find paprika paste or concentrate, substitute with tomato paste mixed with a teaspoon of regular (hot) paprika spice.
Provided by Chrystabel
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and chop the Bell Pepper and Zuchini into 1 cm. small cubes.
- Heat 2 tablespoons of oil in a heavy stock pan or dutch oven. Saute Bell Pepper, Zuchini, Onions, and Garlic for four minutes or so. Add Paprika spice, Paprika concentrate and Caraway Seed and saute for approximately one minute.
- Add the vegetable broth and with salt, pepper, and sugar refine the taste.
- Cover and let it all simmer on medium heat for 10 minutes. Meanwhile cube the Seiten (or Tofu) in 2 cm. pieces.
- Take the top off and add Seitan (or Tofu) pieces. Cook for another 10 minutes with the top off.
- After it is finished, garnish with cut up parsley.
- I usually serve this with whole grain bulgur or brown rice. And since we aren't vegan (I was for a year though) I use Creme Fraiche as a garnish as well.
Nutrition Facts : Calories 101.8, Fat 7.5, SaturatedFat 1, Sodium 6.1, Carbohydrate 9.1, Fiber 2.6, Sugar 2.1, Protein 1.7
VEGAN GOULASH (HUNGARIAN STEW)
This vegan goulash features paprika, potatoes, smoked tofu, and portobello mushrooms for a healthy one-pot meal that's also gluten-free.
Provided by The Pesky Vegan
Categories Main Course
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 324 kcal, Carbohydrate 63 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 801 mg, Fiber 14 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving
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