4 Reviews of Vegetarian Goulash

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!

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.

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!

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.