I saw BOSH's video for this dish and knew I had to make it. I've written out the ingredients in Imperial measurements for my American friends. I served this yummy dish with garlic sauted spinach. *Link to Bosh's instruction video below
INGREDIENTS
1/3 cup chopped fresh parsley
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/3 cup plant milk
3 Tbsp olive oil
2 tsp dijon mustard
15 oz can diced tomatoes
2 cups vegetable broth
1 tsp sugar
2 bay leaves
1/8-1/4 red chili flakes
1 Tbsp smoked paprika
1 large onion, sliced
2 carrots, peeled & sliced
1 large red pepper, sliced
4 garlic cloves, minced
1 tsp caraway seeds
2-15 oz cans cannellini beans, drained & rinsed
3/4 cup vegan sour cream
1/4 cup plain vegan yogurt
Lemon wedges
DIRECTIONS
1. In a medium bowl, stir together chopped parsley, flour, salt, baking powder, plant milk olive oil and dijon mustard. Roll dough into 16 balls and set aside on waxed paper.
2. In a saucepan bring tomatoes, vegetable broth, sugar, bay leaves, smoked paprika and 1/8-1/4 tsp of chili flakes depending on how hot you like it. Bring to a boil then simmer for 10 minutes.
3. In a large lidded skillet over medium-high heat with 1 Tbsp oil, saute onions and carrots for 5 minutes, season well with salt. Add garlic, red peppers and caraway seeds; continue to saute another 2 minutes. Stir in tomato mixture and cannellini beans. Bring to a boil and simmer for 2-3 minutes.
4. Drop dumpling balls into skillet, evenly separated. Cover and simmer for 8 to 9 minutes.
5. While goulash and dumplings are simmering, combine vegan sour cream, vegan yogurt with a pinch of salt and a sqeeze of lemon juice.
6. Serve Goulash and Dumplings with sour cream mixture and lemon wedges.
Link to Bosh recipe video https://www.facebook.com/bosh.tv/videos/2838809316339465/
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