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Veggie Goulash

4

50 min

Veggie Goulash

Veggie Goulash Photo 1

Time

50 min

Serving

2 persons

Calories

185

Rating

4.00★ (42)

Cuisine

Author: Victoria Buriak
This vegetable goulash is a favorite at our house — a yummy rich dish minus the meat. You can substitute the Quorn for sliced mushrooms or shallow-fried tofu. Serve with rice, noodles, or potatoes. Hope you enjoy!

Ingredients

  • olive oil: 1 tsp
  • medium onion: 0.5 piece (sliced)
  • green bell pepper: 1 piece (sliced)
  • ounces mycoprotein pieces, e.g., Quorn™: 4 piece
  • clove garlic: 1 piece (chopped)
  • paprika: 1 tsp
  • whole peeled tomatoes, chopped, juice reserved: 1 can (14.5 ounce can)
  • red wine: 0.5 cup
  • oregano: 1 tsp (dried)
  • tomato puree: 1 tsp
  • sugar: 1 tsp
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

Veggie Goulash Photo 21
Veggie Goulash Photo 32
Veggie Goulash Photo 43
  1. Heat olive oil in a large skillet over medium heat, and sauté the onion until tender, 5 minutes. Mix in green pepper and mycoprotein pieces, and sauté until pepper is tender, another 5 minutes. Mix in garlic and paprika.
    Veggie Goulash Photo 2
  2. Stir tomatoes with their juice into the skillet. Mix in wine, oregano, and tomato purée. Bring mixture to a boil. Reduce heat to low, and simmer until thickened, about 25 minutes.
    Veggie Goulash Photo 3
  3. Just before serving, stir in sugar and season with salt and pepper.
    Veggie Goulash Photo 4

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