Goulash is not a bunch of leftover vegetables thrown into a pot with a wish and a prayer that it evolves into something edible. Oh, no. Not real goulash. Not Hearty Hungarian Goulash! Traditional goulash is a soup or stew of meat and vegetables, seasoned heavily with paprika. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia, and Southern Europe. This dish has a history. It has some clout. And while it's simple to make, it's heady with old-world flavors.
A healthier and more compassionate approach to making this is to substitute mushrooms for the beef and to use olive oil instead of butter. Mushrooms were roasted first, to add more depth, but you can also add them in raw when you add the other vegetables. That's really all there is to veganizing this authentic recipe. This dish is often served with sour cream, so check out the recipe for vegan Tofu Sour Cream which adds a lovely richness to it. Feel free to add your own flair to this recipe, but as is, it demonstrates beautifully how fresh food, simply prepared is so often the best food around. Make this a day ahead…the broth will thicken and the flavors will intensify.
Don't forget a loaf of crusty bread to go along with the goulash. They deserve each other.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Place quartered mushrooms in a bowl. Drizzle with a little olive oil, the tamari and nutritional yeast. Sprinkle with a little salt. Toss to coat then empty onto a baking tray. Place in the oven for 25 to 30 minutes, or until mushrooms have shrunken in size and are nicely browned.
Heat a couple of tablespoons of olive oil in a large pot or Dutch oven on medium heat. Add the onions and cook slowly until they start to soften, about 15 minutes. Add the garlic and cook for another few minutes. Pour in paprika and stir to coat.
Add the peppers, carrots, and potatoes to the pot and stir, then add vegetable broth, bay leaves, and peppers. Bring to a boil, then reduce heat and simmer for about an hour. Taste and add more salt or pepper, if necessary. Garnish with parsley and serve immediately.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Place quartered mushrooms in a bowl. Drizzle with a little olive oil, the tamari and nutritional yeast. Sprinkle with a little salt. Toss to coat then empty onto a baking tray. Place in the oven for 25 to 30 minutes, or until mushrooms have shrunken in size and are nicely browned.
Heat a couple of tablespoons of olive oil in a large pot or Dutch oven on medium heat. Add the onions and cook slowly until they start to soften, about 15 minutes. Add the garlic and cook for another few minutes. Pour in paprika and stir to coat.
Add the peppers, carrots, and potatoes to the pot and stir, then add vegetable broth, bay leaves, and peppers. Bring to a boil, then reduce heat and simmer for about an hour. Taste and add more salt or pepper, if necessary. Garnish with parsley and serve immediately.
