Vegan Goulash - Quick, Easy, Delicious!
I always loved Goulash. It's a very popular dish in Newfoundland but the more I thought of it I wondered if it's even popular anywhere else. When I was making this recipe I was thinking to myself will people even know what goulash is?? So I googled goulash just to see what the definition of goulash actually was and according to Wikipedia it is:
"Goulash is a soup or stew of meat, usually seasoned with paprika and other spices. Originating from the medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe."
Well Wikipedia I'd like to inform you that Goulash is also very popular in Newfoundland, Canada. I might also be breaking the "Goulash rules" Butttt my version doesn't contain meat, or even paprika for that matter, But it's still goulash and it's pretty good if you ask me. (Honestly, goulash is just a fancy word for hamburger helper)
So here it is, my vegan spin on Goulash:
Total Time for recipe: 30 Minutes
- 1 Medium Chopped onion
- 2 cloves of minced garlic
- 1/2 cup chopped mushrooms
- 1 handful spinach
- 1 1/2 TBSP chopped sun dried tomatoes in oil
- 1 cup of TVP (Textured Vegetable Protein)
- 1 1/2 TBSP Taco seasoning (or more to taste)
- 1 TBSP Tamari or Soy Sauce (Or more to taste)
- 1 can tomato soup (10 oz)
- ~250 grams of pasta (I didn't measure it, I'm Sorry! About 3 /4 of a box
1. Heat a large pan. Cook onions, garlic, and mushrooms on medium high heat for 5-10 minutes until onions are soft and translucent. (You can do this with oil if that's what you're used to but I like to fry my onions in water to reduce my oil intake, just use water the same way you would oil, and just keep adding extra water as needed. It works just as well and way healthier!)
- Tip: If you want to save a bit of time cooking (even though this recipe is pretty fast) start boiling your water for your pasta now which you're preparing the sauce.
2. After cooking the onions, add the TVP, 1 cup of hot water, 1/2 green pepper, Taco seasoning, and Tamari. Stir mixture together and cook for about 2-3 minutes until all the water has absorbed and the TVP is soft.
3. Stir in tomato soup. This is where I would normally do a taste test to determine if I want more taco seasoning, or if you're feeling adventurous you could even had some hot sauce.
4. If the mixture is seasoned to your liking add 1 handful spinach and 1 1/2 Tbsp sun dried tomatoes and simmer until spinach is wilted.
5. Prepare pasta as per package instructions. I used whole wheat, and I mixed 2 boxes of different pasta together (I have so many 1/2 used of 3/4 used boxes in my cupboard it is shocking)
6. After pasta is cooked, drain, rinse and add to your sauce mixture. Stir well to combine and serve :)
Note.. I enjoyed mine with some vegan parmesan cheese, which is just 3/4 cup of cashews, 3 tbsp of nutritonal yeast, 1/2 tsp garlic powder and 1/2 tsp of salt slightly blended! I make a batch every so often and just keep it in the fridge. So great for pasta!
I really hope you enjoy my recipe. It's so quick, easy and yummy! I literally made this dish in less then half an hour and my non vegan boyfriend loved it! If you do try it out let me know what your thoughts the comments, i'd love to hear it :)