One-Pot Vegan “Goulash”
Although there is much debate as to the authenticity of Hungarian goulash versus the bastardized American version, I must say I am quite impressed with my own recipe.
I love one-dish meals so this meal uses that trick.
As always, I encourage you to use items you have on hand instead of blindly following my recipe. I imagine that grated carrot or zucchini would be a great addition.
I also like goulash to be sweet with a spicy kick.
Kayla K’s Bastardized One-Dish Vegan Goulash (also gluten-free, depending on the pasta you choose)
- Cooking Oil
- 3 cloves garlic, minced
- 1 green pepper, diced
- 1 lb Baby Bellas, quartered
- 2 pints diced tomatoes
- 2 pints water
- 1 TBSP each: Ketchup, brown sugar, Worcestershire sauce
- 3 TBSP smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 tsp salt
- 12 oz pasta (I used brown rice pasta)
Heat small amount of cooking oil in a deep skillet. Saute garlic and peppers until soft: about three minutes. Add mushrooms and cook 3 more minutes.
Add two pints of tomatoes, water, and all seasonings and sauces. Stir. Bring to boil. Stir in pasta. Reduce heat to simmer, cover. Cook 10-15 minutes until pasta is al dente. Turn off heat and allow to sit for 5 minutes before serving.
This recipe is easy to alter. You will very much enjoy it as is, but I would love to hear your creative combinations!