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I forgot to add the sugar, salt, and pepper in the end and it still tasted great! I think next time I am going to add a little more wine (I'd like more sauce) and add a tad of flour just to thicken up the sauce.
DH and I enjoyed this vegetarian goulash for dinner last night. It was easy to make and comforting on a chilly evening. I used the red wine and the optional caraway seeds, both of which added to the dish. Instead of veggie crumbles, I chopped up two vegetarian Italian sausage links from Trader Joe's. I used a can of diced tomatoes and this worked fine. We served over fresh orchiette noodles and I added a little Parmesan cheese to the top of mine. Thanks for a great recipe! Made for Sun and Spice 2013
Mostly followed the receipe, but used diced tomatoes instead of whole, added squash and zucc. and elbow mac. I loved this when I was a kid and still do. You can basically add any veggie you want and it will still come out great. I didnt add the puree or the red wine but added some garlic and it was great.
I remembered having goulash as a child (with meat in I presume) and so tried this out. What a hit, so full of flavour! I made a couple of changes in using romero rather than green peppers and mushroons in place of veggie crumbles. Towards the end of the cooking time I cooked some fine egg noodles in with the goulash, combining it all together worked really well. Thanks for the recipe!
With the exception of using chopped tomatoes instead of whole I made this by the recipe and loved it. It's very hearty and filling. It went very well with Basmati rice. At the end of simmer time it was still very liquid so I added some cornstarch to thicken it to my preference. Excellent recipe Sharon :D.
Very tasty and easy to make. I also love that it's very adaptable. I added extra garlic, some zucchini and yellow squash, and did half hot and half plain paprika. Used frozen-and-thawed tofu also, and it was very delicious-- soaked up the juices really well! Caraway is definitely a great addition. I served it over buckwheat kasha cooked in onion soup broth.
Delicious and so easy to double and adaptable to our tastes too! Thanks for sharing this keeper which we served over whole wheat egg noodles!