Vegan American Goulash

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Vegan American Goulash

Ingredients

• 3/4 cup dried brown lentils
• 2 tablespoons olive oil
• 6 ounces cremini mushrooms, cleaned and coarsely chopped
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes
• 1 teaspooon sweet paprika
• 1/2 teaspoon smoked papkria (can sub more sweet paprika)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons soy sauce
• 2 bay leaves
• 2 cups uncooked elbow macaroni pasta
• 1/4 cup tomato paste
• Salt and pepper to taste

For Serving

• Cashew sour cream, or unflavored vegan yogurt
• Fresh parsley

Instructions

1. Place the lentils into a small saucepan and cover with a couple of inches of water. Place over high heat and bring to a boil. Allow to cook until the lentils are tender, about 30-35 minutes. Drain any excess water.
2. While the lentils cook, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the mushrooms. Sauté for about 5 minutes, until they begin to soften. Add the onion and sauté for about 5 minutes more, until the onion is soft and translucent. Add the bell pepper and garlic, and continue to sauté until very fragrant, about 1 minute.
3. Stir in the broth, tomato sauce, tomatoes, sweet paprika, smoked paprika, thyme, oregano, soy sauce, bay leaves, and pasta. Raise heat and bring the mixture to a boil. Lower heat and allow to simmer until the pasta is cooked, about 20 minutes.
4. Stir in the lentils and tomato paste and allow to cook for about 2 more minutes, just to heat everything throughout and thicken the sauce.
5. Remove from heat and season with salt and pepper to taste.
6. Serve with vegan yogurt, cashew cream, and/or fresh parsley.
   
   Source : https://www.connoisseurusveg.com/vegan-american-goulash/
    

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