Thursday, January 7, 2010

Vegetarian Goulash

Almost everyone has a recipe for something they call goulash. I've been making variations on this version for 30 years. This version of goulash does not contain meat, but uses a small amount of veggie burger crumbles (MorningStar Farms or Boca brand). If you shun faux meat, you can just omit it. Additionally, you can substitute vegetable bouillon for the beef flavor. For a spicier version, add a pinch or two of crushed red pepper flakes with the other spices. Many people use macaroni in their goulash. I prefer medium shells because they hold the goodies better.

Kari's Goulash
serves 4 to 6

8 ounces medium shell pasta
1 onion, diced
1 green bell pepper, diced
3/4 cup veggie burger crumbles
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried sweet basil
2 tsp parsley flakes
15-ounce can stewed tomatoes
8-ounce can tomato sauce
1 cup water
1 tsp Better Than Bouillon No Beef flavor
15-ounce can kidney beans, rinsed and drained
fresh ground black pepper
3/4 cup frozen corn kernals

Cook pasta al dente as directed on package. Drain in colander.

While pasta is cooking, saute onion and green pepper in a nonstick skillet with a little water. When veggies soften, add burger crumbles and spices. Cook and stir together to mix flavors. Remove from heat.

Transfer onion mixture to the empty pasta pan and add stewed tomatoes, breaking up any very large pieces. Add tomato sauce, water, and bouillon. Season with black pepper. Bring to a simmer. Return drained pasta to the pot along with the kidney beans. Stir together and simmer a couple minutes. Stir in corn and cook a couple more minutes to heat through. Serve.