Comforting Vegan Goulash
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This comforting, warm goulash is amazing in cold weather. It can be made in the instant pot or on the stove top and is packed with hearty veggies, beans, and flavor.
Ingredients
- 1 tbsp, Olive Oil
- 1/4 container of any barilla protein pasta
- 1/2 an Onion
- 1 tsp paprika
- 1/2 tbsp Smoked Paprika
- 1 whole bay leaf
- 2 tsps Italian Seasoning
- 2 tbsps vegan worcestershire sauce
- 2 tbsps Soy sauce
- 15 oz can of Petite Diced Tomatoes
- 2 Medium Green Bell Peppers
- 15 oz can of Tomato Sauce
- 4 cloves of Garlic
- 1/2 cup Dry green Lentils soaked overnight then drained.
- 3 cups Vegetable Broth
- ½ cup black beans or cannellini or great northern beans, soaked overnight then drained.
- ½ cup Kidney Beans or red beans, soaked overnight then drained.
- 1 large Carrot
- Chop the onions and the bell peppers. Saute these in the olive oil in an instant pot (or on the stove top over medium heat) for about 6-8 minutes, until they get a good sweat.
- Mince your garlic and chop your carrots into bite sized even pieces. Toss these into the pot and saute for another minute.
- Add your veggie broth, your paprikas, italian seasoning, soy sauce, worcestershire sauce and bay leaf. Add all of your dry beans and lentils. Mix everything well.
- Finally add your tomato sauce and your diced tomatoes on top of everything but do not stir (this should help avoid burning). If using stove top, ignore this.
- Pressure cook for 25 minutes, or stove top cook covered for 1.5 to 2 hours, or until the beans are soft, adding more water or broth as needed.
- When your soup is done cooking, boil your pasta following the instructions on the package. Drain the pasta when done and add to your soup.
- Optional: Serve with 1 oz of shredded cheese per bowl (this does change the nutritional info)
Tips/Variations: Don’t have an instant pot and don’t have time to cook this for 2 hours? Substitute the dry beans for 2 cans of beans of your choice (I usually do Kidney and Cannellini, Black Beans also work, as well as Small red or event Pinto) and one can of green lentils. Cook until your carrots are soft, about 30-45 mins.
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