Vegan Hungarian Goulash is sweet with a slight hint of spice. This one-pot wonder is easy to make, quick and hearty. My family LOVES this dish.
- 2 large, diced White Onion
- 3 cloves, minced Garlic
- 2 cans Organic Tomato Sauce
- 1 can Organic Fire Roasted Tomatoes
- 3 cups Organic Vegetable Broth
- 2 cups cooked Brown or Green Lentils
- 1 cup finely chopped Baby Bellas or Other Mushrooms of Choice
- 1 diced Red Pepper
- 1 Tablespoon of sauce only Chipotle Pepper in Adobo Sauce
- 3 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
- 1 Tablespoon Vegan Worcestershire Sauce
- 2 Tablespoons Italian Seasoning
- 2 teaspoons Garlic Powder
- 2 whole Bay Leaves
- 2 1/2 cups uncooked Whole Grain Elbow Macaroni or Gluten-Free Elbow Macaroni
- In a large pot, saute onions and garlic over medium heat until translucent.
- Add red peppers.
- Cook about 4 minutes longer; stirring with onions and garlic.
- Add mushrooms and cooked lentils (if using a soy crumbles, add instead of the lentils and mushrooms)
- Stir and cook another 7 minutes.
- Add a little vegetable broth if it sticks, but the mixture from the mushrooms, onions, and peppers should provide ample moisture.
Add Other Ingredients:
- Add tomato sauce, canned roasted diced tomatoes, vegetable broth.
- Add soy sauce, adobo sauce, garlic powder, the two bay leaves and stir.
- Make sure mixture in boiling BEFORE you add the noodles.
- Bring to a boil.
- Add elbow macaroni and stir.
- Cover and reduce heat to simmer.
- Cook covered for 30 minutes.
Gluten Free Tip:
- If you are using gluten free noodles, they often absorb more fluid than what noodles. Because of this, you want to be sure to keep some additional vegetable broth available.
- While cooking the 30 minutes covered, make sure you add fluid if necessary, in the event the noodles absorb too much fluid