Vegan Goulash
A vegan adaptation of the traditional beef goulash. A delicious, high-protein, easy dinner that is ready in under 30 min.
Equipment
- 1 shredder (for the carrot) - optional
- 1 medium-sized pan
- 1 small pot
- 1 strainer optional
Ingredients
- 1 medium onion
- 1 small carrot
- 1 cup tomato sauce (or 2tbsp tomato paste)
- 1 tsp vegetable broth + 2 cups of hot water (Better than Bouillon brand)
- 5 medium golden potatoes
- 1 bag Beyond Steak
Instructions
Prepare the Potatoes
- Peel and dice the potatoes.
- Rinse them well to remove excess starch, then transfer to a small pot.
- Add enough water to fully cover the potatoes.
- Boil over medium heat for about 15 minutes, or until they’re fork-tender.
- Drain and set aside.
Cook the Beyond Steak
- Add the frozen Beyond Steak to a medium pan with ½ cup of water.
- Heat on low to medium for 5–10 minutes, stirring occasionally.
- Once heated through, remove from heat and set aside.
Make the stew
- Dice the onion and shred the carrot.
- Heat a medium pan with a little oil (avocado oil is ideal for high-heat cooking).
- Sauté the onion and carrot until golden, stirring occasionally.
- In a separate container, mix 1 cup of hot water with 1 tsp of vegetable broth paste (such as Better Than Bouillon).
- Pour the broth into the pan with the sautéed vegetables.
- Stir in 2 cups of tomato sauce or 2 tbsp of tomato paste.
Combine and Finish
- Add the boiled potatoes and cooked steak to the sauce.
- Stir everything together and let it simmer for a few minutes until heated through.
- Season with salt to taste.
Serve
- Enjoy hot on its own, with crusty bread, or served over rice!