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Veggie Goulash

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."

Rate/Review | Read Reviews (19)

What to Drink?
	Sauvignon Blanc

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

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

Directions

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.
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.