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    Vegetarian Hungarian Goulash ~ Comfort Food from Home

    March 28, 2019

    Goulash is one of those dishes that takes me home. It reminds me of my mom and how she let me cook with her in the kitchen. Comfort food conjures up faces, smells, memories, and makes us want to recreate that for our own families.  Goulash was one of my favorites. Mom would brown the hamburger meat in her cast iron skillet, add canned stewed tomatoes, and then add the macaroni noodles – nothing fancy. I can still see it on the dining table in the blue and white corning ware casserole dish on a homemade hot pad that I probably made in Home Economics class.

    Often called Hungarian Goulash, the name originates from the Hungarian “gulyas”. Gulya means “herd of cattle in Hungarian and “gulyas” means “herdsman” or “cowboy”.  Over time the dish was called “gulyashus” –  a meat dish prepared by herdsman.  No history lesson here, but I do love finding out how certain dishes came to be.

    I don’t eat meat but my husband does occasionally (only turkey or chicken). I am determined to show him the wonders of plant based food, and so far he loves what I cook for him. I wanted to make a healthier goulash so I have replaced the ground beef with Beyond Burger patties. I do not care much for the crumbles, but the patties truly mimic that of real hamburger and they are delicious.

    So let’s get to it!

     

    Vegetarian Hungarian Goulash (can be made Vegan and Gluten Free)

    Ingredients

    4 cups of wide egg noodles (use gluten free pasta for gluten free – I love chickpea pasta!)

    4 Beyond Meat Beyond Burger Patties (if you do NOT like Beyond Meat – replace with two cans of lentils that are drained and rinsed)

    1 large white onion, diced

    3 carrots, diced

    1 large zucchini, diced

    2  cups of vegetable broth (I highly recommend Zoup)

    1 large can of whole peeled tomatoes (28 oz), chopped – with their juices

    2 Tablespoons tomato paste

    1 teaspoon garlic powder

    2 Tablespoons Worcestershire Sauce

    2 Tablespoons Tamari

    1 teaspoon Italian seasoning

    You can add optional veggies – chopped zucchini, fresh spinach, chopped yellow squash, etc. Just add when you are sauteing the onions.

    Salt and pepper to taste

    Red pepper flakes (optional)

    Instructions

    Cook the noodles in large pot of boiling salted water. Drain and rinse, set aside.

    Add a bit of the veggie broth to a large pot. Add onions, carrots, zucchini and any other veggies you want to include. Saute for about 5 -7 minutes. Add garlic powder and saute for another two minutes

    Add the Beyond Meat, and break apart with a spatula. (Beyond Meat does not “brown” like regular meat). Cook for about 10 minutes. Add more broth if needed. (Add lentils if you are using in place of Beyond Meat).

    Add tomato paste, canned tomatoes, broth, Worcestershire, Tamari and seasonings.  Bring to a boil, then reduce heat to continuously simmer. Add noodles and simmer for about 20 minutes until reduced. If it has too much liquid, simmer a bit longer.  It all depends on your preference  – I prefer lots of liquid in my Goulash!  Add red pepper flakes for an extra kick.

    Serve with hot crusty French bread.

    What is your favorite Comfort Food?

    5 from 1 vote
    Vegetarian Hungarian Goulash (can be made Vegan and Gluten Free)
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients
    • 4 cups of wide egg noodles use gluten free pasta for gluten free – I love chickpea pasta!
    • 4 Beyond Meat Beyond Burger Patties if you do NOT like Beyond Meat – replace with two cans of lentils that are drained and rinsed
    • 1 large white onion diced
    • 3 carrots diced
    • 1 large zucchini diced
    • 2 cups of vegetable broth I highly recommend Zoup
    • 1 large can of whole peeled tomatoes 28 oz, chopped – with their juices
    • 2 Tablespoons tomato paste
    • 1 teaspoon garlic powder
    • 2 Tablespoons Worcestershire Sauce
    • 2 Tablespoons Tamari
    • 1 teaspoon Italian seasoning
    • You can add optional veggies – chopped zucchini fresh spinach, chopped yellow squash, etc. Just add when you are sauteing the onions.
    • Salt and pepper to taste
    • Red pepper flakes optional
    Instructions
    1. Cook the noodles in large pot of boiling salted water. Drain and rinse, set aside.
    2. Add a bit of the veggie broth to a large pot. Add onions, carrots, zucchini and any other veggies you want to include. Saute for about 5 -7 minutes. Add garlic powder and saute for another two minutes
    3. Add the Beyond Meat, and break apart with a spatula. (Beyond Meat does not “brown” like regular meat). Cook for about 10 minutes. Add more broth if needed. (Add lentils if you are using in place of Beyond Meat).
    4. Add tomato paste, canned tomatoes, broth, Worcestershire, Tamari and seasonings. Bring to a boil, then reduce heat to continuously simmer. Add noodles and simmer for about 20 minutes until reduced. If it has too much liquid, simmer a bit longer. It all depends on your preference – I prefer lots of liquid in my Goulash! Add red pepper flakes for an extra kick.