Goulash

This is one of those recipes that brings me back to my childhood. I can almost feel myself sitting at the kitchen table in my grandmother’s home, eating what I know now, was one of the culinary comforts of my youth.

When I think of Goulash, I think of my Gerna…that’s grandma to you. She was one of the most comforting and calming souls I have ever crossed paths with and the food she created amplified that even more. I’ve said it so many times, but it’s always worth repeating that the inner energy you infuse into the food you create for other people is absolutely critical. It contributes to the experience more than you realize. I felt the love she had towards me in every bite of this dish she once served to me and that is what made it amazing, not the ingredients themselves, delicious as they are!

I have veganized it of course, but it still tastes exactly as I remember & the nostalgia it provides is 100% on point. I feel confident she would approve!

Food does so much more than fill a nutrition need. It has the power to nourish our souls and comfort our hearts. It connects people and carries that tie that binds into generations now and still to come. It’s up to us to not lose what is wholesome and to keep that momentum going.

So that being said, this childhood staple of mine is one that I am all too happy to make part of my son’s memories as well. I hope you enjoy it with those you care about, or share it with someone who could use some extra love today.

Goulash

Print Recipe

Comforts & nostalgia from my childhood…this recipe brings back a lot of memories!

Course Main Course

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Ingredients

• 1 lb Impossible Ground Meat or other plant based options
• 1 medium White or Yellow Onion, diced small
• 4 Garlic Cloves, minced
• 1.5 Cups Water
• 1/2 cube Not Beef Bouillon, crumbled into pieces See Recipe Notes
• 1 15oz Can Tomato Sauce
• 1 15oz Can Small Diced Tomatoes
• 1/2 Cup Baby Bella Mushrooms, minced See Recipe Notes
• 1 Bay Leaf, fresh or dried
• 1 TBS Tamari, or to taste
• 1 TBS Seasoned Salt, or to taste See Recipe Notes
• 1 tsp Paprika
• 1 TBS Italian Seasoning
• 1/4 tsp Fresh Cracked Black Pepper
• 1 Cup Elbow Noodles, uncooked
• Olive Oil, as needed

Instructions

• In a large pan, ground the Impossible Ground Meat. Depending on your pan, you may need to add a tablespoon of olive oil or add some water to prevent sticking. Once cooked through and browned (about 5-8 minutes), remove from pan and set aside for now.
• In the same pan you just used, add 1 TBS olive oil, diced onion and garlic. Add the paprika, seasoned salt and pepper; stir to combine and let cook until onion is softened, about 5 minutes. Stir frequently to prevent burning.
  
• Add the Impossible Meat back to the pan, along with the water, bouillon, bay leaf, tomato sauce, diced tomatoes, mushrooms, and tamari. Stir until well combined and bring to a boil.
  
• Once boiling, stir in the noodles. Cover and simmer for 15-20 minutes or until noodles are al dente.
• Remove lid and stir; if there is still a lot of liquid in the pan, simmer uncovered to reduce to desired consistency. The end result should be moist, but not soupy.

  Enjoy as is or with some crusty French or Sourdough bread!
  

Notes

• You can use any plant based meat you prefer; I have only tested this recipe with my go to choice, which is Impossible. 
• Adding the mushrooms is highly recommended. If you are not a mushroom lover, do not worry…once minced, they blend right into the meat and you cannot tell they are there by taste or sight, but they do up the nutrition and heartiness of this dish.
• If you do not have Not Beef Bouillon, you could use another brand, or vegetable stock instead of the plain water. You could also omit, though you may need to increase your seasonings.
• There are many Seasoned Salts to choose from. Pictured in this post are two I have used with success in this recipe.
• This recipe is easily doubled!
• You can freeze, though the texture of the noodles may change slightly.
• Make this recipe Gluten Free by using GF noodles and double checking your seasoned salt and bouillon for hidden wheat ingredients. 

Optional Add In’s are endless!  Use this recipe as a template to customize it for your own preferences.  Some suggestions are to include a diced bell pepper, add 1/4 cup red lentils at time water (if you choose option this increase water by 1/2 cup), stir in vegan cheddar shreds, or top with fresh minced parsley.