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
Ingredients
- 1 medium onion
- 1 small carrot
- 1 cup tomato sauce (or 2tbsp tomato paste)
- 1 cup water
- 1 tsp vegetable broth (Better than Bouillon brand)
- 5 medium golden potatoes
- 1 bag Beyond Steak
Instructions
1. Prepping the potatoes
- Peel the potatoes and dice them.
- Rinse the cut potatoes to remove some of the starch and add them to a small pot.
- Add water to cover the potatoes.
- Boil for 15 min on medium. Stick a knife into a few potatoes - if they're soft, that means they're ready.
- Strain the water. Set aside.
2. Prepping the steak
- Add the frozen Beyond steak to a medium pan, add half a cup of water and warm up for 5-10 min on low-medium heat. Set aside.
3. Making the stew
- Dice a medium onion and shred a small carrot.
- Preheat a medium pan, add oil. I use avocado oil as it's the best option for frying due to its high temperature resistance.
- Add the diced onions and carrot to the pan, fry until golden, occasionally mixing.
- In a container, add a cup of hot water and mix in 1 tsp of vegetable broth paste (Better than Bouillon).
- Pour the mix over the onions and carrots. Add 2 cups of tomato sauce or 2 tbsp of tomato paste. Stir.
- Add the boiled potatoes and the steak to the mix and mix everything together to warm it up. Add some salt to taste.
- Serve hot by itself, with bread or over rice!