Veggie Goulash

Veggie Goulash

20
ButtercupBento 12

"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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Ingredients

50 m servings 185 cals
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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 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.
  2. Stir 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.

Reviews

20
  1. 28 Ratings

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Most helpful positive review

Yum! Easy to make also. I used Boca meatless ground burger instead of Quorn, and it turned out great.

Most helpful critical review

This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm t...

Yum! Easy to make also. I used Boca meatless ground burger instead of Quorn, and it turned out great.

I made 4 servings of this recipe, and it tasted wonderful. Instead of the meat substitute listed, I used another one that was sold at Wild Oats. (I don't recall the brand, but it was a crumbly...

I really enjoyed this recipe! Its nice to have vegetarian options for dishes that normally require meat. Used sliced mushrooms instead of mycoprotein. Added celery and green beans (used canned b...

So delicious! I made it using sliced fresh mushrooms instead of the Quorn, and served it over naan (indian flatbread). Hubby and I are fairly new to the vegetarian thing, and I was nervous tha...

Carnivourous husband even liked this! I made lots of substitutions because I don't like peppers and was short on a few items, but this was really easy and tasty. Used Mushrooms and Zucchini i...

This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it...

This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm t...

we really liked this! I served it over buttered egg noodles and used crumbles for the protein. Next time, I will change the order of the MOP, though -- I would add things at different times, b...

Fantastic! I did this recipe tonight and my partner loved it, even if he is not vegetarian! Great!