National Soup Month – Meatless Hungarian Goulash

You may think it’s impossible to turn a hearty, meaty dish like Hungarian Goulash into a meatless entree, but we vegetarians enjoy comfort food too! I developed this recipe for my new cookbook, Homestyle Meals Made Meatless (sign up for our newsletter  and receive advance notice when the cookbook is available). It is a warm, delicious soup richly flavored with herbs, vegetables and red wine. Although the ingredient list is long, the recipe goes together quickly and cooks quickly too.

Start by chopping 1 large onion and 1 medium bell pepper. Mince 2 cloves of garlic and add all three to 2 Tbsp of olive oil in a Dutch oven. Saute until the garlic is soft, about 10 minutes. Sprinkle with 2 Tbsp of paprika and saute a few more minutes, stirring to prevent burning.

Add 2 cups of meat substitute, (I used Morningstar Crumbles, but you could use any  vegetarian ground meat substitute or crumbled tofu or tempeh.) 2 medium carrots, chopped, 1 medium parsnip, chopped, 3 medium potatoes, chopped, 1 tsp dried marjoram, 1 tsp caraway seeds, 1 bay leaf, 1 Tbsp tomato paste, 3 1/2 cups of water, and 1/2 cup red wine. Bring to a boil, reduce heat and simmer until vegetables are cooked – 10-20 minutes,

Remove the bay leaf and serve with some nice ,crusty, hard rolls. Makes 4 hearty servings.

Meatless Hungarian Goulash

 Don’t be tempted to reduce the herbs or vegetables. The herbs add much flavor to the dish along with the sweet root vegetables. The red wine replaces the “meaty” richness. If you prefer a saltier flavor, add salt to each bowl, not to the whole pot.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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