Vegetable Mycoprotein Goulash
Vegetable Mycoprotein Goulash combines meat-free mycoprotein pieces with tomatoes, green pepper, onion, paprika, oregano, garlic, and red wine. This warming one-pan meal provides a lighter vegetarian variation on Hungarian goulash.
Equipment
- Kitchen Knife
- Measuring cups
- Measuring spoons
- Skillet, Large
- Wooden spoon
Ingredients
For the Vegetables and Mycoprotein
- 2 teaspoons Olive Oil
- 1 medium Onion thinly sliced
- 2 medium Green Bell Peppers thinly sliced
- 2 ounces Mycoprotein Pieces gluten-free
- 2 cloves Garlic chopped
For the Goulash Sauce
- 2 cans Whole Peeled Tomatoes 14.5 ounces each and chopped with juice reserved
- 1 cup Dry Red Wine
- 2 teaspoons Tomato Purée
- 2 teaspoons Paprika
- 2 teaspoons Dried Oregano
- 2 teaspoons Granulated Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
Instructions
For the Vegetables and Mycoprotein
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onion.
- Cook for 5 minutes, stirring occasionally, until softened.
- Add the mycoprotein pieces and sliced green peppers.
- Cook for another 5 minutes until the peppers begin to soften.
- Add the chopped garlic and paprika.
- Stir for 1 minute until fragrant.
For the Goulash Sauce
- Add the chopped tomatoes and their reserved juice to the skillet.
- Stir in the tomato purée and dried oregano.
- Pour in the dry red wine.
- Stir until all the ingredients are evenly combined.
- Increase the heat and bring the mixture to a boil.
For Simmering and Finishing
- Reduce the heat to low.
- Simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens.
- Stir in the granulated sugar.
- Season with kosher salt and black pepper.
- Taste and adjust the seasoning if necessary.
- Divide the goulash among four bowls.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the goulash with brown rice, mashed potatoes, noodles, or crusty bread. A spoonful of sour cream or plant-based yogurt adds creaminess, while chopped parsley provides a fresh finish.Recipe Notes
Check the mycoprotein packaging carefully because some products contain wheat, gluten, egg, or milk. Use a specifically labelled gluten-free product when required. Simmer the goulash uncovered so the tomato and wine sauce can reduce and thicken.Variations
Add mushrooms, carrots, courgette, potatoes, or smoked paprika. Replace the mycoprotein with cooked lentils, chickpeas, tofu, or another meat substitute. Vegetable stock can replace the red wine when preparing an alcohol-free version.Storage
Refrigerate cooled goulash in an airtight container for up to three days. Reheat it gently in a skillet or saucepan until thoroughly hot. The goulash can also be frozen for up to two months when the chosen mycoprotein product is suitable for freezing.Wine Advice
A medium-bodied Merlot complements the tomato, paprika, and red wine sauce. A light Pinot Noir is another suitable choice when you prefer a fresher red wine.Nutrition values
Serving: 1 bowl | Calories: 180 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 540 mg | Sugar: 10 g