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."

Ingredients

50 m {{adjustedServings}} servings 185 cals
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Nutrition

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  • 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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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.
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Reviews

20
  1. 28 Ratings

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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...