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Veggie Goulash Recipe

Recipe by: ButtercupBento

"A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
  • 2Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, 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.
Ingredients
  • 2 servings
  • 185 cals
  • 1 teaspoon olive oil
  • 1/2 medium onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 4 ounces mycoprotein pieces, e.g., Quorn™
  • 1 clove garlic, chopped
  • 1 teaspoon paprika
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
  • 1/2 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon tomato puree
  • 1 teaspoon sugar
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    185
    9%
  • Fat:
    4.6
    7%
  • Carbs:
    21.5
    7%
  • Protein:
    9.5
    19%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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