Ingredients:
1 pound pasta of choice (use gluten-free if needed)
4 cups vegetable broth (use half if not using TVP)
2 cups TVP (textured vegetable protein)
1 medium yellow onion, diced
4 cloves garlic, minced
1 medium red bell pepper, diced
1 – 14.5 oz can (or 1.5 cups) diced tomatoes (try fire-roasted)
1 – 14.5 oz can tomato puree
2 tbsp tomato paste
2 tbsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp reduced sodium tamari or soy sauce (substitute as needed)
2 tbsp nutritional yeast (optional)
Instructions:
1. Saute onions in a preheated large pot over medium-high heat for about 3 minutes. Add water a tablespoon at a time as needed to prevent sticking. Add garlic and saute for another minute. Add diced red bell pepper and saute for one minute.
2. Add diced tomatoes, tomato puree, tomato paste, spices, and broth. Stir and bring to a boil. Use half the broth if not using TVP, and add more broth later if needed.
3. Add pasta once the liquid boils. Turn heat to medium and cook for 5-8 minutes, stirring occasionally to prevent sticking. Adjust liquid as necessary.
4. Stir in the TVP, tamari/soy sauce, and optional nutritional yeast. Let soak and heat for a minute while stirring everything well.
5. Serve the goulash in bowls, optionally garnished with parsley or extra nutritional yeast.
6. Store leftovers in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. Add a tablespoon or two of water when reheating.
This hearty one-pot dish is vegan, comforting, and perfect for quick meals. It can be customized by swapping TVP with lentils or beans.