as requested, goulash recipe

September 22, 2008

1 cup TVP
3 cups vegetable broth or water
3 tablespoons tomato paste
1 medium onion, chopped
1 cup sliced mushrooms
2-4 garlic cloves, diced and smashed
2 (14 1/2 ounce) can diced tomatoes
2 teaspoons chili powder
2 tablespoons of nutritional yeast
2 teaspoons paprika
1/2 teaspoon sugar
1 teaspoon salt
additional salt and pepper to taste
8 oz elbow macaroni
olive oil for cooking

Start with a few tablespoons of oil in a large pot, add onions and sautee for a few minutes. Add garlic and mushrooms and sautee for a few more minutes. Add salt, spices and sugar and sautee for a few more minutes. Add water, TVP and tomato paste, cover and bring to a boil. Lower heat and simmer until most of the liquid is absorbed and reduced. Cook macaroni according to directions, but be careful to not over cook. Drain and set aside. Add canned tomatoes to the TVP mixture and simmer for 15 minutes. At this point I taste and decide if I need to add any seasonings. I usually add a bit more paprika, chili powder and salt. I like a nice depth of flavor, but you may prefer a milder taste. You can also add a dash of cayenne at this point to add a bit of heat, but be careful not to add too much. Now add the nutritional yeast and simmer for another 5 minutes. Add pasta, mix well and serve!

For Ghoulash served in a pumpkin, use a medium sized pumpkin. Hollow out, discard seeds or roast them later! Use the above recipe for goulash, but undercook the noodles just a bit. Place pumpkin on cookie sheet or baking dish and spoon mixture into pumpkin. Cover stem with foil and replace lid. Bake for one hour at 350 or until inside of pumpkin is tender. Be careful not to bake too long or the bottom will be too soft for you to transfer the whole pumpkin to a serving dish. When serving goulash from the pumpkin, the cooked pumpkin should be spooned out with the goulash for added flavor.

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One Response to “as requested, goulash recipe”

  1. Tracy Says:

    Don’t worry, he’ll get there! It’s true though that TVP/Seitan stuff does have a wee bit of a soy-ee aftertaste that you just don’t notice after a while. Just keep being sneaky and it will be easier soon! Ah, men..can’t live with them, can’t sell them to the gypsies….


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