Winter Vegetable Goulash Food

VEGETARIAN GOULASH RECIPE

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.

WINTER VEGETABLE GOULASH

Steps:

• In Dutch oven or flameproof casserole, heat oil over medium heat.
• Stir in onions, paprika, salt, and pepper Reduce heat to low.
• Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes.
• Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes.
• Add squash, potatoes, carrots, water, and wine, and bring to a boil over high heat Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes.
• Spoon goulash into bowls.
• Top each with a dollop of sour cream and a sprinkling of onions.

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.