My mom used to make goulash for both my sister and I when we were younger all of the time. I decided to veganize it and it turned out so good. It may not be traditional goulash - but this is my take on goulash. I hope you enjoy! :)
What you’ll need:
2 cups cooked macaroni
1 tbsp olive oil
1 medium yellow onion
2 garlic cloves
1 pack Yves Mexican veggie ground round
1 can diced tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning
1 tsp cumin
1 tsp paprika
½ cup vegetable broth
Daiya cheddar style shreds
Cook your pasta according to the package.
Preheat your oven to 350F.
Add olive oil to a large pan. On medium high heat, fry your onion and garlic for 5 minutes or until translucent.
Add the veggie ground. Break it apart using a spoon, mix together and cook for another few minutes.
Add the can of diced tomatoes and tomato paste and stir. Then add the Italian seasoning, cumin, paprika, sea salt and ground pepper. Stir.
Add the cooked pasta and the ½ cup of vegetable broth to the pan. Stir until thoroughly covered.
Add the goulash to a large casserole dish and smooth out the top. To the top – add a layer of the Daiya cheddar style shreds.
Bake for 20-25 minutes. Serve and enjoy!