A Easy Vegan Goulash
A Easy Vegan Goulash that can be customized to your own family. A meal that uses simple ingredients, inexpensive, and full of flavor!
Ingredients
- 1 28 oz. Can Diced Tomatoes Can used fresh or stewed tomatoes.
- 1 15 oz. Can Kidney Beans Drained and Rinsed.
- 1 Package Pasta Cook to the package direction.
- 1 15 oz. Can Green Beans Drained. Can use fresh or frozen cooked beans.
- 1 15 oz. Can Corn Drained. Can us fresh or frozen cooked corn.
- 1 Tbsp Yellow Mustard
- 1/4 Cup Ketchup If you are adding a Meat Alternative, you may need to add a little more Ketchup, I would add 1/2 Cup instead of 1/4 Cup.
- 1 tsp Salt
- 1 tsp Pepper
- 1 Onion
- 1 tsp Minced Garlic
- 1/4 Cup Tomato Sauce If you are adding a Meat Alternative, you may need to add a little more Tomato Sauce. I would add 1/2 Cup instead of 1/4 Cup.
- 1 tsp Italian Seasoning
- 1 Package Meat Alternative Optional
Instructions
- Prepare the pasta to the package directions, drain and set aside.
- Clean and dice the onion, add it to the same pan you made the pasta with a little oil, saute until slightly browned.
- If adding a meat alternative, add to the onion and saute together until done.
- Once the onion is done add the cooked pasta back into the sauce pan.
- Drain and rinse the kidney beans, add to the pasta.
- If using canned, drain the corn and green beans, add to the pasta.
- But if using frozen or fresh, cook the vegetables before adding to the pasta.
- In a small mixing bowl add ketchup, tomato sauce, mustard, garlic, Italian seasoning, salt and pepper. Mix together and pour over everything in the sauce pan.
- Over a medium heat, bring everything to a boil.
- After everything has come to a boil, turn down the heat to low and cook for 5 to 10 minutes.
- Remove from the heat after the goulash is done.
- Serve hot with a sprinkle of cheese and one of my favorites, a slice of peanut butter toast on the side.