American Vegan Goulash

Add yellow onion (1 medium) to a preheated large pot over medium-high heat. Sauté for 3 minutes, adding [water] a tablespoon at a time as needed. Add garlic (4 cloves) after the onion is translucent and sauté another minute. Then add red bell pepper (1 medium) and sauté for one more minute. Start 5m timer

Add diced tomatoes (1 can), tomato puree (1 can), tomato paste (2 tbsp), italian seasoning (2 tbsp), smoked paprika (0.5 tsp), and vegetable broth (4 cups). Stir and bring to a boil (cover with a lid to speed it up). (Note: If not using [textured vegetable protein], use 2 cups of [vegetable broth] initially, adding more if needed, especially if substituting with cooked beans or lentils).

Add pasta (1 pound) and stir well. Reduce heat to medium and cook for 5-8 minutes, stirring occasionally to prevent sticking. Start 8m timer

Stir textured vegetable protein (2 cups) directly into the mixture (no pre-rehydration needed). Add tamari (3 tbsp). Cook for 1-2 minutes, stirring constantly until well mixed. The goulash is ready. Start 2m timer

Serve with a sprinkle of nutritional yeast (2 tbsp) and a little fresh or dried fresh parsley (1 sprig). Enjoy!

Refrigerate leftovers for up to 5 days in an airtight container. Freeze for up to 3 months. Add [water] when reheating to prevent drying.