Goulash is one out of the three dishes my husband would cook for me while we were dating (yeah, he cooked for me. I know, what a dream boat right?) so I have pretty fond memories of goulash. Here is my vegan remake of the goulash from our dating days, I hope you like it!
2 Tbsp Olive oil
16 oz Baby bella mushrooms, chopped
16 oz White button mushrooms, chopped
1 White onion, diced
2 small green bell peppers, chopped
1 1/2 Tsp Garlic, minced
1 1/2 Tbsp Italian seasoning
3 Bay leaves
3 Tbsp Soy sauce
1 Tsp Garlic powder
1/2 Tbsp Seasoned salt
1/2 Tsp Black pepper
2 (15 oz) cans Tomato sauce
1 (10 oz) can Diced Tomatoes & green chilies
2 Cups vegetable broth
1 cup water
13 oz Whole wheat elbow noodles (or sub brown rice elbow noodles for gluten-free)
Top with: Pepper jack style dairy- free shreds (optional)
In a large Dutch oven, saute the mushrooms in olive oil over medium-high heat until softened and reduced in size. Add the onion, bell peppers, and minced garlic, saute a few minutes until onions and bell peppers become tender.
Stir in Italian seasoning, bay leaves, soy sauce, garlic powder, seasoned salt, and black pepper, cook 2-3 minutes then add tomato sauce, diced tomatoes and green chilies, vegetable broth, and water, stir to combine, and bring to a simmer.
Lower to medium heat. Stir in elbow noodles, cover and simmer for 25- 30 minutes until noodles are tender, stirring occasionally.
Remove from heat. Take out bay leaves. Cool for about 15 minutes before eating.
To reheat: Cover with paper towel and reheat in microwave, or add a few tablespoons of water to goulash and warm in a pot over medium heat.