Wednesday, 21 January 2009

Macaroni Goulash

vegan goulashNow I know this isn't a traditional 'Goulash' but it's what we called it growing up and after searching online we weren't the only ones, seems most North Americans have a version of this "macaroni goulash". I really wanted to recreate the one I had often growing up and this is it. It's very yummy, quick, easy and kid friendly - hard to beat! I've used a short cut macaroni here, regular macaroni would work too as would any smallish pasta shape.

Macaroni Goulash
Serves 2-3

150g macaroni
150g frozen soya mince
150g mushrooms, sliced  (not in photo but I always add this now)
1 onion, chopped
1 stalk celery, diced
1 Tbsp olive oil
1 clove garlic, minced
1 bay leaf
1/2 tsp salt (use less if your tinned tomatoes contain salt)
1/2 tsp sugar
1/4 tsp dried mixed herbs
1/4 tsp smoked paprika
1 Tbsp tomato paste (puree)
1 400g can peeled whole plum tomatoes with juice
*45g grated cheezly or daiya* optional

Put the water on for the pasta and cook according to package directions. Meanwhile in a large pot heat the olive oil and gently fry the onion, celery, mushrooms and bay leaf with some ground black pepper until onions are soft and the mushrooms are cooked.

Stir in the garlic and tomato paste, then add the tinned tomatoes, salt and herbs. Stir well roughly breaking up the tomatoes as you do. Add the soya mince and about 80ml water (I fill the tomato tin about 1/3 of the way up and add that). Turn heat up and cook until mince is cooked and the sauce has thickened up then stir in the drained pasta. If using add the cheezly or daiya and stir until melted. Dish goes lovely with some buttered soft white bread rolls.

Nutritional Information: based on 1 serving out of 3 (will vary slightly depending on brand of mince)

Calories: 386
Protein: 19.4g
Fat: 8.9g
Sat Fat: 1.2g
Carbs: 53.6g
Sugar: 12.7g
Fibre: 7.4g
Sodium: 619mg

1 comment:

  1. I LOVE this type of goulash - authentic or not. It looks terrific!


Note: only a member of this blog may post a comment.