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Vegetarian European Goulash

What you need: 

1 cup potatoes -- sliced
1 cup onions -- chopped
2 large garlic cloves -- pressed
1 1/4 teaspoon paprika
2 tablespoons soy sauce
2 tablespoons water
1/2 teaspoon black pepper
1 cup peppers, fresh or frozen
2 cup tomatoes, fresh -- chopped
3 1/2 teaspoon oregano
1 1/2 teaspoon basil
1/4 cup canola oil or veggie stock
1/2 cup mushrooms --sliced
3 cups noodles (whole wheat)

What you do: 

In a large saucepan, combine all the ingredients, except the noodles. Cook over medium heat, covered for 30 to 40 minutes, then serve over hot noodles.
The soy sauce adds color and flavor, and I had a flashback of eating meat stew as a child when I first prepared this dish!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

This was very good! I would have given it five stars but the oregano was very overpowering. I will definitely use less next time. I put in more mushrooms because I love them! Anyway, it was good and I definitely recommend this recipe!

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This dish was good but I felt it needed salt and more sauce. I used canned tomatoes and a jar of pasta sauce. I will be making this again.

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Oh, and next time I'll definitely be adding tofu. Tofu would be an awesome addition to this recipe.

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Pretty good. But it really only feeds about four or five hungry people.

I used Knorr vegetable broth (15 calories) instead of canola oil (480 calories) because I wanted to make it healthier, and a whole cup of mushrooms because I love 'em. And bow tie pasta, because all pasta is pretty much equal, calorie-wise.

It definitely needs salt, in my opinion, but then again, I think everything needs salt.

Cutting up all the veggies takes a while.

Using veggie broth instead of canola oil, the entire thing, including the pasta, was 965 calories. Not bad when you split it up into servings.

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This is a fantastic recipe and heartly fed a group pf 4. Even ur son loved it.

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I made this tonight and it was... ok. This was my first goulash so I wasn't really sure what to expect. It's sort of like a hearty pasta sauce with potatoes in it. I found myself hesitating at the 3.5 tablespoons of oregano, and in hindsight I should have listened to my instinct - it's really overkill for the size of this dish. It was very oregano-ey.

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what kind of noodles are used? ive never had goulash but it sounds good!!

You could probably use what ever kind of noodle you want.  When I was growing up my mom made goulash (not a vegan one) and she used elbow macaroni.  Personally I buy what's on sale and don't care if my "spagheti" (sp) is actually rotini.  It all tastes the same anyway.

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what kind of noodles are used? ive never had goulash but it sounds good!!

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Also, I really hope the yield is wrong, because I ate half of it just now. I'm fine with being a big eater but if I'm standing in for a dozen people then maybe I should worry about myself...  :)

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Very tasty.  I followed the recipe faithfully with one addition that I thought was very worthwhile.  I froze, thawed and squeezed dry a block of tofu, then I crumbled it and marinated it in Braggs and garlic powder.  I put my canola oil in the pan and sauteed this for a while, then I added all the other ingredients.  Great stuff.  I think next time I'll use more tomatoes -- maybe three cups.

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