Vegan Goulash (American)

Source

https://lovingitvegan.com/vegan-goulash/

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp dried parsley
• ¼ tsp dried rosemary
• ¼ tsp dried thyme
• ¼ tsp garlic powder
• ⅛ tsp red pepper flakes
• 480ml marinara sauce (2 cups)
• 480ml vegan beef stock (2 cups) — or vegetable stock
• 400g canned chopped tomatoes (14 oz)
• 3 Tbsp tomato paste
• 1 medium green bell pepper, chopped
• 2 bay leaves
• 226g elbow macaroni, uncooked (2 cups / 8 oz)
• 1 Tbsp light brown sugar
• 60g vegan mozzarella, shredded (½ cup) — optional
• Sea salt and ground black pepper to taste

Instructions

1. TVP prep: Add TVP to bowl, pour boiling vegan beef stock over it. Stir, let sit 5–10 min.
2. Sauté onion in olive oil until softened.
3. Add garlic, basil, oregano, parsley, rosemary, thyme, garlic powder, red pepper flakes. Sauté 1 min.
4. Add prepared TVP, sauté ~10 min until lightly browned.
5. Add marinara, stock, chopped tomatoes, tomato paste, bell pepper, bay leaves. Mix.
6. Bring to simmer, reduce to medium-low, cover, simmer 15 min. Stir occasionally.
7. Add elbow macaroni (uncooked), continue simmering covered until pasta is tender (~20 min).
8. Remove bay leaves. Add brown sugar, mix.
9. Turn off heat, add vegan cheese on top, cover 5 min until melted.
10. Season with salt and pepper. Serve topped with fresh parsley.

Tips & Notes

• Serves 6. One-pot comfort food, hearty and filling.
• TVP: Textured vegetable protein, ~1 cup dry. Can sub with ~450g rehydrated vegan ground beef.
• Oil-free: Sauté onion in water/stock instead of oil.
• Gluten-free: Use GF pasta.
• Fridge: 4–5 days. Freezer: 3 months.
• Nutrition per serve: 399 kcal, 60g carbs, 23g protein, 8g fat.