© 2018 Eddie McNamara

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Vegan Goulash


I just got back from Hungary...and boy am I starving. Dad jokes aside, the food looked beautiful, but apart from some awesome pastry, there wasn't a hell of a lot of options without a big hunk of pork or beef in them. I was legit jealous of people in restaurants eating big, brightly colored, bowls of paprika red deliciousness. I had one veggie goulash at a tourist spot and it tastes like they hated me. So, my mission was to make it myself, and make it awesome. Pro tip: buy some paprika paste and use it where you'd use tomato paste. It was cheap AF in that big market in Budapest, so I bought a bag of the stuff. Some vegans rave about the umami it brings to dishes. Check it out.


Ingredients:

Olive oil

2 onions, medium dice,

5 cloves of garlic, sliced thin-ish-ly

3 sweet potatoes, chopped

3 ribs celery, chopped

2 carrots, chopped

1 Cup dried lentils

Handful of greens (optional)

Punch of salt

2 T paprika paste (if you don't have it, use tomato paste)

2 t hot paprika

2 t smoked paprika

1 t dried oregano

1 t dried thyme

4 Cups vegetable broth

1/2 Cup water

1 package extra firm tofu, large dice



Directions:

1- Coat the bottom of a soup pot with olive oil and set the heat to medium. Add the onions and cook until browned. Add the garlic and cook until fragrant. Add the rest of the veg, lentils, and spices. Stir while cooking for 3 minutes.


2- Add the broth and water and stir. Bring to a boil, reduce to a simmer, and add the tofu. Cover and simmer for 45 minutes—checking, tasting, and stirring along the way.




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