You may be wondering why I’m posting a recipe for goulash in the middle of the summer. Yes, this is usually something we’d eat in the middle of winter when we want to be at home all cozy and warm. But you know what? I’ve learned that you can really eat whatever you want, whenever you want! I’m slowly, but surely changing my ideas about how some foods are only for certain meals of the day – or certain times of the year.
This goulash recipe was a favorite of ours in our omnivore days. I don’t know what took us so long to make a vegan version, but I’m SO glad we finally did. This is soooo good. It’s delicious the day of, but it’s also great as leftovers. It’s spicy, comforting and just plain delicious.
1 1/2 bags Beyond Meat Beefy Crumbles
1 onion, chopped
1 – 14.5 oz can diced tomatoes
1 – 14.5 oz can tomato sauce -OR- 1 – 14.5 oz can pizza sauce (we used 1/2 of each)
1 1/2 T liquid aminos (or low sodium soy sauce)
1 tsp dried basil
2 tsp dried oregano
2 cloves garlic, minced
1/2 tsp garlic powder
salt & pepper to taste
1 cup uncooked whole wheat elbow macaroni (or sub gluten free elbow macaroni)
Fresh basil, optional
In a large Dutch oven, heat over medium-high heat and spray with cooking spray. Brown the Beyond Beef about 8-10 minutes (or until heated through). Add the onion; cook and stir for 5 minutes. Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Turn off heat and let the goulash stand (covered) for 20 minutes before serving. Garnish with fresh basil.