Traditional Goulash is a Hungarian stew that includes meat, vegetables, and paprika. It is usually served over noodles and topped with sour cream. I usually make mine with bacon, beef, and serve it with gluten free spaetzle but I have been ATTEMPTING to eat healthy since its bikini season so I decided to make my goulash vegan, and cook it with brown rice. I know that a lot of people hear Vegan and turn up their nose at it, I must admit I am normally one of them! I am a firm believer in eating bacon, using butter, and the glorious richness of stewed meat! But once in a while we all must choose the healthier option. I made this for my parents. My Mom is a vegetarian so she was thrilled, but my Dad claims to hate vegetables! If he hears the word vegan he won't even taste it! I tricked him into eating this by not telling him any of the ingredients except for the mushrooms, which is one of the few things he likes besides meat. He absolutely loved it! He still has no idea that he ate kale, or a vegan dish, he just knows that he had a delicious dinner.
3 Tbsp Olive Oil
8 oz Crimini Mushrooms, cut in large chunks
1 lg Portobello Mushroom cap, cleaned* and lg dice (about 1 cup of diced portobello)
1 lg Sweet Potato, medium dice
2 lg Hungarian Wax Peppers, or bell peppers if wax peppers are not available, small dice
1/2 lg Onion, medium dice
2 Garlic Cloves, minced
1 tsp Caraway seed
3 Tbsp good Hungarian Paprika + 1 tsp (for the sour cream)
2 tsp Hot Paprika
1 Bay Leaf
1 tbsp vegetarian Worchstershire Sauce (optional)
28 oz diced organic canned Tomatoes
4 c Vegetable Broth
2 c Brown Rice
1c finely chopped Green Kale
1/2 c Vegan Sour Cream
It is important to cut the mushrooms in large chunks so that they keep their meaty texture in the stew.
*to clean portobellos take the stem off, use a spoon to scrape out the gills, they contain a lot of dirt, and wipe the top off with a damp paper towel. NEVER rinse or soak mushrooms with water.