Goulash
This recipe came from the creative adaptive dish exercise in the Vegan Foundation Cooking Course in in August. The wonderful Shelley and Jane made this recipe based on Jane’s mother’s recipe and I have made a few adjustments to this dish and I tell you it is a must-make recipe. It makes enough for 6 people and we had it three nights in a row. I wanted to make it all over again on the 4th night so I could eat it again. Can’t wait to hear how much you love it when you make it.
Shelley and Jane served it with Graduation Potatoes but I added potatoes to the goulash and served it with cous cous and spinach (to ensure I had a complete protein meal) or for a gluten free version you could serve it with quinoa.
Goulash
Ingredients
150g pinto beans (soaked)
2 onions diced
4 cloves garlic minced
Big splash of olive oil
1 tsp salt
400g tomatoes diced
2 large zucchinis cut into large pieces (really makes it special to have large bits of zucchini)
2 large potatoes cut into large pieces (around 3 cm)
1 chilli finely chopped
200g green beans cut on an angle small or 1 bunch asparagus cut the same way
½ red capsicum diced
3 tsp fresh thyme
Handful fresh parsley finely chopped
2 tsp stock powder (organic) or 1.5 litres home made stock
1 tbsp mushroom powder
1 tbsp corn flour
3 tbsp cashews blended with ½ cup water until smooth
Pepper to taste
Method
- Cook the pinto beans with boiling water- for full method check out my video.
- Sautee the onions in a big splash of olive oil and add the salt for 2 minutes. Then add the garlic, , thyme, parsley and garlic and cook for 2 more minutes.
- Add the tomato, mushroom powder, stock powder and simmer for 5 mintues then add the 1.5 litres or water and potatoes. Cook for 5 minutes.
- Mix the corn flour with ¼ cup water and mix until smooth then add to the goulash.
- Add the zucchini and cook for 3 minutes then add the green beans or asparagus and cook for 5 minutes or until veg is cooked to your liking. If the goulash gets too thick add more water and season with more salt if needed.
- Add the cashew cream and pepper and extra salt to taste (if it needs it).
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
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If you would like to immerse yourself in vegan cooking check out the 3 Day Vegan Foundation Cooking Course
