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

--- ProBoard v2.32
* Origin: ProBoard WHQ - SiliconUnderground - siliconu.com (1:267/310)