Best Vegetarian Goulash Recipes

VEGETARIAN GOULASH

Vegetarian Goulash image

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!

Provided by Sharon123

Categories Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 15

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

Steps:

Heat the olive oil in a large skillet over medium heat.
Saute the onion, celery and mushrooms 5 minutes, or until just tender.
Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika.
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.
Just before serving, stir in the sugar, and season with salt and pepper.
Serve with egg noodles or rice. Enjoy!

VEGETARIAN GOULASH

VEGETARIAN GOULASH image

Categories Vegetarian

Yield 4

Number Of Ingredients 16

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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