Goulash is a wonderfully warming dish – but for some strange reason, we eat it in the middle of the summer too!
So what’s the twist? Outside of the crazy amount of flavor, most goulash recipes do not include black beans. I use them for a little extra protein punch.
A recipe by Crystal, President of WFAS
NOTE: All cans are 15 ounce cans. T= Tablespoon, tsp = teaspoon
- 1 bag soy crumbles (or 2 cups cooked lentils)
- 1/4 cup veggie broth (or water)
- 1 medium onion, diced
- 3 T minced garlic
- 3 T dried Italian seasoning
- 1 1/2 T dried parsley flakes
- 1 can black beans, drained and rinsed
- 1 can fire roasted tomatoes (do not drain, use the liquid)
- 3 cans of tomato sauce
- 1 T worcestershire sauce (make sure you are using a VEGAN sauce, most brands contain fish)
- 2 T soy sauce (or tamari sauce)
- 1 T lemon juice
- 1 T ground thyme
- 1 tsp black pepper
- 8 ounces dried elbow macaroni (make sure the brand you use is vegan)
- 4 cups of water
- In a large pot, saute the onion and garlic in the veggie broth until the onions are soft (not translucent)
- Add all remaining ingredients and bring to a boil.
- Once boiling, stir and reduce heat to a medium simmer.
- Cook until noodles are tender.
I normally let it sit for about 10 minutes once the heat has been turned off to allow everything to settle together (and not be lava).