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Nutrition Facts
Serving Size 1 (447g) Recipe makes 2 servings
Calories 274
Calories from Fat 63		(23%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 669mg		27%
Potassium 840mg		24%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 7.2g	28%
	Sugars 11.7g
Protein 16.0g		31%
detailed view... how is this calculated?

Vegetarian Goulash

Recipe #279773 | 50 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sharon123
Jan 18, 2008

Miss good goulash and don't want the meat? Try this recipe adapted from Allrecipes! I have tweeked it and added a few things. I hope you enjoy!

SERVES 2 (change servings and units)

Ingredients

1 teaspoon olive oil
1/2 medium onion, thinly sliced
1/4 cup celery, chopped
1/2 cup mushroom, sliced
1 small green bell pepper, thinly sliced
1/2 cup veggie crumbles (or veggie steak strips)
2 garlic cloves, chopped
1 teaspoon paprika (smoked paprika is wonderful!)
1 (14 1/2 ounce) can whole canned tomatoes, chopped, reserve juice
1/2 cup red wine (may use grape juice or veg. broth and a tsp. red wine vinegar)
1 teaspoon dried oregano
1/2 teaspoon caraway seed (optional)
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper

Directions

1
Heat the olive oil in a large skillet over medium heat.
2
Saute the onion, celery and mushrooms 5 minutes, or until just tender.
3
Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika.
4
Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, caraway seeds and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened.
5
Just before serving, stir in the sugar, and season with salt and pepper.
6
Serve with egg noodles or rice. Enjoy!

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Featured Reviews for This Recipe

From: Annacia

On Feb 19, 2009

With the exception of using chopped tomatoes instead of whole I made this by the recipe and loved it. It's very hearty and filling. It went very well with Basmati rice. At the end of simmer time it was still very liquid so I added some cornstarch to thicken it to my preference. Excellent recipe Sharon :D.

1 person found this review helpful

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From: lunaorion

On Jul 17, 2008

Very tasty and easy to make. I also love that it's very adaptable. I added extra garlic, some zucchini and yellow squash, and did half hot and half plain paprika. Used frozen-and-thawed tofu also, and it was very delicious-- soaked up the juices really well! Caraway is definitely a great addition. I served it over buckwheat kasha cooked in onion soup broth.

1 person found this review helpful

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From: ellie_

On Apr 4, 2008

Delicious and so easy to double and adaptable to our tastes too! Thanks for sharing this keeper which we served over whole wheat egg noodles!

2 people found this review helpful

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From: Chef #1193604

On Mar 19, 2009

I remembered having goulash as a child (with meat in I presume) and so tried this out. What a hit, so full of flavour! I made a couple of changes in using romero rather than green peppers and mushroons in place of veggie crumbles. Towards the end of the cooking time I cooked some fine egg noodles in with the goulash, combining it all together worked really well. Thanks for the recipe!

1 person found this review helpful

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Read all 4 reviews