VEGETARIAN GOULASH

VEGETARIAN GOULASH image

Yield 4

Number Of Ingredients 16

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Ingredients

1 TB Extra Virgin Olive Oil
2 large onions, minced
1 TB paprika
1/2 tsp salt
1/2 tsp pepper
1 TB sugar
1 pound firm baked tofu
4 cups coarsely shredded cabbage
2 cups peeled, coarsely chunked butternut squash
1/2 pound small red-skinned potatoes, cut into wedges
11/2 cups carrot sticks
1/2 cup water or vegetable stock
2 TB dry white wine or dry vermouth (optional)
1 tsp caraway seeds
1 TB balsamic vinegar
3 TB tomato paste

Steps:

In Dutch oven or flameproof casserole, heat oil over medium heat. Stir in onions, paprika, salt, pepper and sugar, and reduce heat to low. Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes. Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes. Add tofu, squash, potatoes, carrots, water and wine (if using), caraway seeds, balsamic vinegar and tomato paste, and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes. Spoon goulash into bowls.

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