Hungarian goulash is usually made with stew beef and requires hours of simmering. I considered making it with Gardein Beefless Tips but couldn't find any so I used Impossible meat instead. It was delicious and cooked up in less than half the time. I served my Goulash over vegan buttered eggless ribbons and vegan sourcream.
3 Tbsp vegan butter
1 large sweet onion, chopped
3 ribs celery, cut into 3/4" pieces
5 carrots, peeled, cut into 3/4" pieces
2 cloves garlic, minced
12 oz Impossible meat
2 Tbsp Hungarian paprika or(paprika)
1 tsp caraway seeds
2 Tbsp tomato paste
3 Tbsp flour
2 cups "no beef" vegetable broth
15 oz can diced tomatoes
1 tsp salt
1 bay leaf
1. In a dutch oven or stockpot over medium heat, melt the vegan butter. Saute onions, celery and carrots for 5 minutes. Season with a pinch of salt & pepper. Stir in garlic and continue to cook another 1 minute. Add Impossible meat and cook until browned, approximately 6 to 7 minutes, breaking up with a spatula.
2. Stir in tomato paste, paprika and caraway seeds and cook another minute to release aromatics. Sprinkle flour over Impossible meat and vegetables. Cook for 1 to 2 minutes. Slowly pour in "no beef" broth and heat until boiling.
3. Add diced tomatoes, salt and bay leaf. Bring to boil then decrease heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
4. Taste and season with salt & pepper if desired. Remove bay leaf. Serve over buttered eggless ribbons(available at Walmart) or mashed potatoes. Serve with vegan sourcream if desired.