Sunday, June 5, 2011

Vegan Yummy Yum Yum

I attended the Vegan Iron Chef event at the Animal Rights Coalition yesterday.  It got me inspired to cook today, even though it's a beautiful day outside. 

So, I made goulash!

I give it a Vegan Gal rating of 7.  It is great paired with some daiya and crusty bread.

Here's the recipe:
1 lb vegan macaroni, cooked 8 min., drained
1 tsp. olive oil
1/2 onion, diced
1/2 green pepper, diced
1 rib celery, diced small
1/2 cup corn
1/2 package of vegan protein source (soy crumbles, tofu, etc.)
3 to 5 - 12oz. can tomato sauce (depending on taste)
1 12oz. can diced tomatoes
1 tsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 c shredded daiya cheddar cheese (optional)

Place the macaroni in boiling water and boil( 8 minutes), then drain.
Sautee vegetables in olive oil until tender, then combine all ingredients into casserole dish, mix together well, and bake in pre-heated oven at 350* for 40-50 minutes.  If you're going to add the cheese, do that towards the end.

This is a great vegan comfort food dish!

1 comment:

  1. I LOVED goulash. I'm definitely making this sometime Elise!