Goulash is a Hungarian tomato and meat stew served over pasta. I used mushrooms instead to make a vegan goulash. This can also be made into a more soup-like consistency by thinning it out with vegetable broth.
I'm still learning how to make the most out of my spice rack. For this recipe I used paprika, cumin, and oregano. I would say the paprika is really important here. But if you are out of cumin or oregano, you don't need to run to the store just for those. You could also use garlic powder if you don't have any fresh garlic.
Mushroom Goulash
Ingredients:
- 1 red pepper, diced
- 1 green pepper, diced
- 1/2 yellow onion, diced
- 2-3 cloves of garlic, finely chopped
- 2-3 cups of baby bello or white button mushrooms, quartered
- 1 can diced tomatoes (do not drain)
- salt and pepper
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1-2 teaspoons cayenne pepper (optional)
- red pepper flakes (optional)
- 1/2 pound of pasta such as elbow macaroni or shells
- 1 tablespoon vegan butter such as Earth Balance (or olive oil)
Directions:
- Boil water for pasta
- Saute vegetables and garlic until soft
- Add tomatoes and seasonings, cover and simmer until pasta is ready
- Drain pasta and add butter to keep noodles from sticking
- Serve goulash over pasta