Vegetable Goulash
From howiej 14 years agoIngredients
- 1 large green pepper, seeded and cut into 1 " squares shopping list
- 1 large onion, thickly sliced shopping list
- 4 cloves garlic, minced shopping list
- 1 medium eggplant, cubed, or 2 cups rehydrated textured vegetable protein chunks (1 1/3 c. dry) shopping list
- 1 large (28 oz.) can tomatoes with juice shopping list
- 2 bay leaves shopping list
- 8 medium waxy (boiling potatoes), quartered shopping list
- 3 large carrots, peeled and chunked shopping list
- 12 medium mushrooms, halved shopping list
- 2 cups dry red wine shopping list
- 1 tbsp dried dillweed shopping list
- 1 tbsp paprika shopping list
- 1 tbsp mushroom soy sauce shopping list
- about 1 tbsp salt shopping list
- 1 tsp sugar or alternate sweetener shopping list
- freshly ground black pepper to taste shopping list
How to make it
- Preheat oven to 350 degrees F.
- In a large. lightly oiled, heavy pot which can go into the oven (cast iron is fine), steam-fry the [bell] pepper, onion, and garlic until the onion starts to soften.
- Add the eggplant or textured vegetable protein, the tomatoes (breaking them up a bit), bay leaves, potatoes, carrots, mushrooms, wine, dillweed, paprika, mushroom soy sauce, sugar and 1 1/2 teaspoons of the salt.
- Bring to a boil, then cover and bake for 1 1/2 hours. [in oven]
- Stir well and taste for salt and pepper, adding the remaining salt if necessary.
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