This vegetable goulash is a favorite at our house — a yummy rich dish minus the meat. You can substitute the Quorn for sliced mushrooms or shallow-fried tofu. Serve with rice, noodles, or potatoes. Hope you enjoy!
Ingredients
- olive oil: 1 tsp
- medium onion: 0.5 piece (sliced)
- green bell pepper: 1 piece (sliced)
- ounces mycoprotein pieces, e.g., Quorn™: 4 piece
- clove garlic: 1 piece (chopped)
- paprika: 1 tsp
- whole peeled tomatoes, chopped, juice reserved: 1 can (14.5 ounce can)
- red wine: 0.5 cup
- oregano: 1 tsp (dried)
- tomato puree: 1 tsp
- sugar: 1 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat, and sauté the onion until tender, 5 minutes. Mix in green pepper and mycoprotein pieces, and sauté until pepper is tender, another 5 minutes. Mix in garlic and paprika.
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Stir tomatoes with their juice into the skillet. Mix in wine, oregano, and tomato purée. Bring mixture to a boil. Reduce heat to low, and simmer until thickened, about 25 minutes.
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Just before serving, stir in sugar and season with salt and pepper.
