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Goulash

I didn't know too much about goulash before today. I remember being in a young mother's kitchen several years ago and watching her make this dish for her kids. I seriously thought she made everything about it up. She fried up some ground beef in a pan, boiled some macaroni, and opened a can of tomato sauce; she threw it all together and topped with shredded cheddar cheese. "What the hell is that?" is probably really close to whatever I actually said. "Goulash," she replied and like I said, I thought she made it up.

For some reason, I was thinking about that today. What we feed our kids and I wanted that goulash but a way vegan goulash. I looked it up to see if anything came up and guess what? - I'm sure you already know this and I'm dumb - BUT GOULASH IS A THING! A popular thing. I read about baked goulash, Hungarian goulash, etc.

So I made a weird conglomerate of all the things I read; BandMan made me some of his famous spaghetti sauce (thanks, you sexy M.F.). If you don't have time, or don't want to make your own spaghetti sauce, don't fucking sweat it: just grab a jar of your favorite sauce from the grocery store. If you've got random veggies, throw them all in! I used a bunch of randoms from my garden that just needed to be used, like some yellow squash and peppers.

Anyway, this damn post is getting too long (that's not what she said). Here's all you need to take away from this long rant: Full belly. Cheap. Ready in 30. Goulash = Good. Eat it.



2 lbs of mushrooms, finely chopped
2 onions, finely chopped
4 cloves of garlic, minced
4 c BandMan's Bomb Spaghetti Sauce
3 tbsp tamari, or soy sauce
1/4 c Italian seasoning
2 c finely sliced kale
2 c uncooked brown rice elbow macaroni

1/4 c nutritional yeast
  1. Toss your shrooms in a pan and let them start releasing their juices over medium high heat. When they're all wet, add in your onions and garlic. This will keep you from having to use oil in your saute/fry process. 
  2. When the juice is mainly cooked out and the onions are looking pretty translucent throw in all the ingredients - sans nooch. Put a lid on it and let it simmer on low for about 25 minutes. Your macaroni is going to get tender and your mouth is going to start watering; when that happens stir in you nooch and let the dish sit for about 20 minutes before you consume.


Comments

  1. that looks really good. i have wanted to make goulash for awhile. my mom made it growing up - i did not care for hers, but i have made vegan versions of classics she made and like them.

    ReplyDelete
    Replies
    1. i was surprised at how much i liked this dish. i think it was the combination of all the uber fresh veggies from my garden and the fresh tomato sauce which was also from the garden.

      Delete
  2. I had no idea what goulash was until I saw a recipe for it in La Dolce Vegan, it is called Marianne's Goulash. Anyway, it is really good and I've made it a couple of times.

    ReplyDelete
    Replies
    1. this was super good. I had to hide some of it so there'd be leftovers for my lunch the next day.

      Delete

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