Vegetarian Goulash Recipes

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.

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.

VEGETARIAN GOULASH

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 (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.