Vegan Garden Goulash

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Vegan Garden Goulash

 

2 cups onion, diced

2 cups carrot, diced

2 cups zucchini, diced

2 Tbs. olive oil

2 Tbs. tomato paste

2 Tbs. Hungarian paprika

2 Tbs. freshly chopped parsley

1/4 tsp. ground nutmeg

2 cups Roma tomatoes, deseeded, and diced

1 - 15 oz. can kidney beans, rinsed, and drained

1 - 15 oz. can cannellini beans (or other white bean), rinsed, and drained

1 cup tomato juice

1 tsp. salt

1/4 tsp. freshly ground black pepper

tofu sour cream, for garnish

 

In a large pot, saute the onion, carrot, and zucchini in the olive oil, for

5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg,

and saute an additional 2 minutes. Add the remaining ingredients, reduce the

heat to low, and simmer for 15 minutes. Taste and adjust the seasonings, if

needed. Serve the goulash in bowls alone, or over pasta, grains, or mashed

potatoes. Top individual servings with a dollop of tofu sour cream.

 

 

 

 

 

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