How to Make Delicious Vegetarian Goulash

This wonderfully simple and delicious dinner can be ready in less than 30 minutes. Packed with nutrition and vitamins galore, you and your family will insist on leftovers. The versatility of this vegetarian goulash gives it a unique character. Mix and match any combination of vegetables, beans, or pasta you desire. And if anyone insists on meat, you can even add chicken or pork sausage.

Instructions

Difficulty: Easy

Things You’ll Need:

• Knives
• 8 qt. Cooking Pot
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Wooden spoons
• Skillet
• Strainer
• 6 c. water
• 1 16 oz. bag of pasta
• 1 tbsp. toasted sesame oil
• 1 sm. onion coarsely chopped
• 1 medium zucchini coarsely chopped
• 2 cloves of minced garlic
• 1 package of extra firm tofu
• 1 tbsp. reduced sodium soy sauce
• 1 14.5 oz. can of diced tomatoes
• 1 15 oz. can of black beans
• 1/2 tsp. black pepper
• 1 tsp. curry powder

1. Bring 6 cups of water to a boil. While water is heating up, chop onion and zucchini. Set aside.
2. Heat oil in skillet under medium heat. Place onion and zucchini in skillet, sauté for 2 to 3 minutes. Mince garlic and cut tofu into 1/2 inch cubes. Set aside.
3. When water reaches a boil, add pasta and cook according to package instructions -- usually 10 to 12 minutes.
4. Add garlic to skillet, cook for one minute. Add tofu, cook for 2 to 3 minutes. Pour soy sauce over onion, zucchini and tofu.
5. Open both cans of beans and tomatoes. Carefully pour into skillet and add curry powder plus pepper. Mix all ingredients thoroughly and simmer 10 minutes. Do not cover.
6. When pasta is done, pour into strainer. Transfer skillet ingredients to 8 qt. pot then add pasta. Stir together and cover. Remove from stove and serve.

Tips & Warnings

• Try whole wheat pasta or spaghetti
• Use rice or risotto instead of pasta
• Substitute yellow squash, broccoli, or snow peas for zucchini
• Instead of black beans add pinto, kidney, soy or Great Northern beans
• Sprinkle shredded cheese into each bowl
• Be careful of splattering hot oil when adding onion and zucchini
• Cautiously pour out boiling water
• Use pot holders or oven mitts for protection