Best Crock Pot Vegetable Goulash Recipes

Vegetarian Goulash (Crock Pot) image

Provided by Mercy

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 16

12 ounces mushrooms, sliced
8 ounces tempeh, in 3/4 inch dice
1 cup carrot, in 1/2 inch dice
2 medium onions, chopped
1 large tomatoes, peeled, seeded & chopped
1 small bell pepper, chopped
2 garlic cloves, minced
1 1/4 cups vegetable broth
2 tablespoons paprika
1 tablespoon dried parsley
2 teaspoons dill
1/2 teaspoon caraway seed, lightly crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) package silken tofu
1 cup frozen peas, thawed

Steps:

Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
Add the puree to the crock pot and mix well.
Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
Cover and cook on low heat 8-10 hours.
Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
Stir it into the crock pot, add the peas and heat through.
Serve over cooked noodles, potatoes, rice or other grains.

Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 1.1, Sodium 247.1, Carbohydrate 19.2, Fiber 4.3, Sugar 6.6, Protein 13.8

Crock Pot Vegetable Goulash image

Provided by Candace Michelle 2

Categories Vegetable

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 9

15 ounces kidney beans, undrained
1 1/2 cups fresh corn kernels
1 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
1 (8 ounce) can tomato sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/8 teaspoon pepper

Steps:

Combine all ingredients in a crock pot. Cover and cook on high for 4 hours or until veggies are tender.

Nutrition Facts : Calories 123, Fat 1.1, SaturatedFat 0.2, Sodium 432.3, Carbohydrate 25, Fiber 5.6, Sugar 6.7, Protein 5.9

Hungarian Goulash With Tempeh (Crock Pot / Slow Cooker) image

Provided by Sandi From CA

Categories Tempeh

Time 6h

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb tempeh, cut into 1/2-inch thick slices
1 small yellow onion, halved and thinly sliced into half moons
2 cups sauerkraut, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon sweet Hungarian paprika
1/4 cup dry white wine
1 teaspoon caraway seed
2 tablespoons tomato paste
1 1/2 cups vegetable stock
salt & freshly ground black pepper, to taste
1/2 cup sour cream or 1/2 cup tofu sour cream

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.