Vegetarian Goulash
Author: 
Serves: 4
 
Ingredients
  • 1 Red Onion, chopped
  • 2 TBSP Olive Oil
  • ½ Jalapeño, seeded and finely chopped
  • 1 Small Red Bell Pepper, diced
  • 2 Garlic Cloves, minced
  • 2 tsp Paprika
  • 2 tsp Marjoram
  • 2 TBSP Whole Wheat Flour
  • 1 cup Broth
  • ½ cup Red Wine
  • ½ cup Dark Beer
  • 2 TBSP Tomato Paste
  • 1 small Potato, chopped small
  • 6 oz Mushrooms, wiped clean
  • 6 oz Cauliflower, Zucchini or Carrots (or a mix of all three) sliced thin.
  • 2 TBSP Olive Oil
  • 1 tsp Caraway seeds
Instructions
  1. Preheat the oven to 400F
  2. In a large, heavy bottomed pot, heat the oil and the onions over very low heat. Cover, and stir occasionally until the onions are caramelized, about 25 minutes. If they start to stick, add a tablespoon or two of water to help loosen them.
  3. Meanwhile, start roasting the vegetables: Toss the chopped potato, mushrooms and cauliflower with olive oil and caraway seeds. Place them on a nonstick baking tray. Roast in the preheated oven for 15-20 minutes or until tender and beginning to brown. Remove from oven and reserve.
  4. Once the caramelizing onions in the pot are a deep brown, add the jalapeño, garlic and red bell pepper. Stir well.
  5. Sprinkle the paprika, marjoram and flour onto the onion/garlic mixture. Stir well to coat the onions, peppers and garlic in flour, then add the broth, red wine, beer and tomato paste. Stir well
  6. Bring the heat up to medium and bring the goulash to a simmer. Simmer until thick, about 20 minutes. Season with salt and pepper. Divide the roasted veggies between 4 dishes and pour the thickened goulash over them. Serve with sliced onions, sliced jalapeños (if desired) and crusty bread or dumplings
Recipe by Super Foods Life at https://www.superfoodslife.com/vegetarian-spin-goulash/