Vegan American Goulash (wfpb)
Get ready to take a classic American culinary trip with this vegan goulash! This one-pot dish is full of protein and nostalgia. And the best part? With gluten-free pasta, you can make it 100% GF so everyone at your dinner table can enjoy its comforting deliciousness - perfect for exploring new flavors on those busy weekdays.
Servings 6
Calories 301kcal
Ingredients
- 1 medium onion
- 4 cloves garlic
- 2 bell peppers
- 250 g french lentils or green lentils cooked
- ½ cup red wine opt
- 1 28 oz. can diced tomatoes
- 1 15 oz. can tomato puree
- 2 tablespoon soy sauce
- 2 whole bay leaves optional
- 4 juniper berries
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon oregano
- 3 tablespoon nutritional yeast
- 1 teaspoon basil
- 1 teaspoon parsley dried
- ½ teaspoon marjoram
- ½ teaspoon sage
- ¼ teaspoon red pepper flakes
- ½ cup water
- 2 cups elbow macaroni
- salt to taste
Instructions
- Start cooking the lentils separately or buy canned lentils.
- Now fry the diced onions and cloves of garlic in a sufficiently large saucepan. Add some water every now and then.
- When the onions are light brown, add the red wine and let it evaporate. Now add the diced peppers and let them steam for about 4 minutes. Add the remaining ingredients except for the pasta and the lentils.
- Let it simmer on medium heat. After about 5 minutes, add the pasta and let it cook. Just before they are done, add the lentils about 2 minutes before the end. Now season the dish again.
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 57g | Protein: 16g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 571mg | Fiber: 16g | Sugar: 16g