PID: ProBoard 2.32 J
TID: FastEcho 1.46 43281
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Goulash
 Categories: Hungarian, Stews
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      1    Carrot; chopped
      1 sm Green bell pepper;
           - seeded & chopped
      3 cl Garlic; minced
      2    Yukon Gold potatoes; diced
      1 tb Sweet Hungarian paprika
      1 tb Smoked paprika
    1/2 ts Caraway seeds (optional)
      2 c  Mushrooms; diced
  1 1/2 c  Vegetable broth
    1/4 c  Dry white wine (optional)
 14 1/2 oz Can diced fire-roasted
           - tomatoes; undrained
  1 1/2 c  Cooked white beans -OR-
     15 oz Can beans; rinsed & drained
    1/2 c  Vegan sour cream
           Salt
           Black pepper; freshly ground
 
  For a meatier version, add 8 oz diced seitan or reconstituted soy
  curls.
  
  Heat the oil or water in a large saucepan over medium heat. Add the
  onion and carrot, cover, and cook until softened, about 5 minutes.
  Stir in the bell pepper, garlic, potatoes, both kinds of paprika, and
  caraway seeds (if using) and cook for 1 minute. Stir in the
  mushrooms, broth, wine (if using), and bring to a boil.
  
  Reduce the heat to a simmer and stir in the tomatoes & their juice
  and the beans. Cook, stirring occasionally, until the liquid is
  reduced and the flavors are blended, 20 to 30 minutes.
  
  Remove about 1/3 cup of the hot broth and place it in a small bowl.
  Whisk in the vegan sour cream until blended, then stir the mixture
  back into the goulash. Season to taste with salt & pepper and simmer
  to blend the flavors, about 5 minutes. Serve hot.
  
  This savory stew is especially good served over noodles.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM

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