About the Recipe
This dish took me back to my childhood - enjoying a bowl of warm, hearty, pasta with deep flavor (which is even BETTER the next day!) Let's dive in.
Ingredients
1 package of Beyond Meat or Impossible Beef
1 large onion, chopped
3 cloves of garlic, minced
2 cups of marinara, like Rao's
1 3/4 cups of vegetable stock
14.5 ounces of canned fire roasted diced tomatoes, with juices
3 tbsp of tomato paste
1 green bell pepper, diced
1 1/2 tsp Italian seasoning
1 large bay leaf
Salt and Pepper to taste
1 1/4 cup of elbow macaroni, uncooked
1/2 cup of vegan cheddar shredded cheese
For additional options, you can add beans, zucchini, mushrooms, or more bell peppers.
Goulash will thicken as it cools. Depending on the size of your pan, you may need to add more liquid, so keep an eye on this as your are cooking.
Preparation
In a large dutch oven, cook the beef, onion, and garlic over medium high heat until the beef is cooked through and no pink remains. (No need to drain off any fat when using plant-based beef!)
Add stock, pasta sauce, diced tomatoes, tomato paste, green peppers, seasonings, and bay leaf. Simmer, covered for 15 minutes.
Add in the macaroni and continue to simmer, covered and stirring occasionally, until pasta is tender (about 15-20 minutes)
Remove and discard the bay leaf. Top with cheese and replace the lid. Wait for 5-10 minutes until cheese has melted.
Serve in big bowls and enjoy!