Pressure Cooker 365 Day 4: Vegan Goulash
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.
Last night Spencer made a special request for a pasta dish. Clearly, the macaroni from Monday made a positive impression!
I was all geared up for black bean soup and had no recipe on hand. So I decided to “Pressurize” one of my favorites- One-Pot Vegan Goulash. While the authenticity of my goulash is hotly debated, it is without a doubt delicious.
Pressure Cooker Recipe: One-Pot Vegan Goulash
- Cooking oil
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 4 oz portobello mushrooms, sliced
- 1 can diced tomatoes
- 4 C water
- 1 TBSP each: Ketchup, brown sugar, Worcestershire sauce, and paprika
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 tsp salt
- 2 C macaroni pasta
- Heat cooking oil over medium heat in pressure cooker with the lid off.
- Saute garlic, bell pepper, and portobello mushrooms until soft.
- Add remaining ingredients. Stir.
- Lock lid on pressure cooker and heat to full pressure. Cook 4 minutes. Release pressure quickly.
- Stir and allow to sit 5 minutes before serving. Enjoy!
- This turned out equally excellent as the original but was very soupy. Pressure cookers take much less liquid to cook. We added garlic bread and ate it as soup. In the future I would cut the water back to 3 cups.
- If you are concerned about vegan ingredients, check the ingredients on the Worcestershire sauce. Some varieties have fish ingredients.
- I change ingredients based on what I have on hand. I used commercial-canned diced tomatoes in this recipe instead of my home-canned pint jars of tomatoes.