Deliciously Vegan Goulash

By Vegiegail

Ingredients

• 2 cups diced onions
• 2 cups chopped celery
• 6 cloves crushed garlic
• 2 chopped portobello caps
• 1 Tbsp vegetable oil
• 2 (15oz.) cans corn, drained
• 2 (8oz.) cans tomato sauce
• 2 (14.5oz.) cans diced tomatoes, undrained
• 2 cups water
• 2 cups cooked red or kidney beans
• 2 cups potatoes, peeled and diced
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 8 oz corn pasta
• Optional: 2 Tbsp cornstarch plus 4 Tbsp water
• Vegan sour cream and chopped cilantro for garnish

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from vegweb.com

Preparation

Step 1

Heat pasta water in a large pot.

Cook onions, celery, and garlic in oil until onions are translucent. Add portabellos and cook for 1-2 minutes, until water is absorbed. Add tomato sauce, diced tomatoes, corn, water, beans, potatoes and seasonings. Simmer 25-30 minutes, stirring occasionally.

While stew is simmering, cook pasta according to package directions. Drain, and return to pot.

Remove bay leaves from stew, pour into pasta pot, and gently mix to combine. Pour into individual serving bowls and garnish with sour cream and cilantro.

*Optional: For a really thick goulash, at end of cooking time, mix 2 level tablespoons of cornstarch with 4 tablespoons water in a bowl and mix thoroughly. Pour cornstarch mixture into goulash while stirring. Continue stirring for about a minute.

Great with cornbread or a side salad or both!
Note: If you don't like beans you could substitute 2 cups of cooked elbow macoroni for the beans.