kettle goulash

  

Overview

Time: 30 minutes
Dishes: large pot 

Hello, hello Dear Readers!

Although no kettle required, real Hungarian Goulash is slightly thick, but not from flour; it is thick from paprika and the starch from the potato. In fact, there is six tablespoons of paprika in this meatless, vegetarian and vegan soup. It was really scrumptious and so easy to make! 

Kettle Goulash differs from regular Goulash in thickness. Regular Goulash is more soupy and Kettle Goulash is thicker - whether that is because of the method of cooking (kettle on an open fire evaporates liquid faster) or because of the mounds of paprika that is poured on the meat even before any liquid is added, I am not sure. However, I do know that I like this version a lot! If you like it soupier, add more water and serve with pasta.

I used Gardein beefless tips this time, but both my son and I think it would be better with seitan. Our husbands, however, thought it was great as is - so there you have it - a matter of opinion, again. 

I made this the old-fashioned way, where the onion is first cooked a little and then the protein is added and shrouded in paprika. It is not stirred but is covered and cooked for 5 minutes. Then the broth is added along with the vegetables, stirred well, and simmered. 

I highly recommend trying this soup! Serve with some crusty bread and garlicky greens; it is very filling and delicious, not to mention crazy easy to make.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Chop the onions and garlic.
• Chop the seitan (or use beefless tips; do not thaw) while the onion cooks.
• Cover to cook the protein and paprika together.
• Chop the vegetable while the protein cooks.

 

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Goulash

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

easy

1. Onion Base: Add the oil to a large pot over medium heat. Add the onion and garlic. Cook for 4 minutes, until the onion is golden. 

3 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2. Protein: Add the Gardein or seitan on top of the Onion Base. Add the paprika evenly. Do not stir. Cover and cook for 5 minutes. 

4 cups frozen Gardein beefless tips or diced Easy Simple Seitan (Fall 2020) 

6 tablespoons Hungarian paprika

3. Vegetables: Add the potato, celery, carrot, pepper, tomato paste and vegetable broth. Stir well. Season to taste with salt and pepper. Bring to boil and reduce to a medium simmer. Cook for 15 minutes, or until the potatoes are tender.  

2 large Russet potatoes (20 ounces total), peeled and diced into 1/2-inch cubes

2 celery ribs, sliced

1 medium carrots, sliced 

1 medium bell pepper, seeded and chopped

1 tablespoon tomato paste

4 cups vegetable broth

4. Serve: Season to taste and serve with crusty bread. 

© 2020 Copyright Zsu Dever. All rights reserved.

Pint It!

chicken-free rice soup

Overview

Time: 30 minutes
Dishes: large pot, rice cooker

Hello, hello Dear Readers!

Tasty! I thought I would have leftovers of this meatless, vegetarian and vegan dish, but wound up needing to make a second batch. It's easy, too, so that wasn't a big deal.

This is really just a simple rice soup with a delicious broth. I used brown rice, so that always makes it take 15 minutes longer, using Instant Pot, so something to keep in mind.

The recipe calls for Easy Savory Broth Mix which you can find HERE or use any chicken-like broth mix, but don't skimp on it if the flavor is a bit bland. 

I used Gardein today, but I can see this with tofu, beans, zucchini or green beans or a plethora of other vegetables, so don't be afraid to try different ingredients. Keep the broth and rice and substitute your heart out.

Enjoy!

Speedy Cooking Tips:

• Start the rice first.
• Cook the scallopini using a lid. 
• Chop the vegetables while it cooks. Add the vegetables and then take out the scallopini to avoid using another dish.
• Use a lid to cook the vegetables and soup, too.

 

Chicken-Free Rice Soup

Makes 4 servings 

easy

1. Rice: Cook the rice as desired, in a rice cooker or Instant Pot.

1 cup rice, any kind

2. Protein: Spray the bottom of a large pot with oil. Add the scallopini and cook, covered, over medium heat, until golden on both sides, about 10 minutes. Remove to the cutting board and chop when cool.

oil spray

4 Gardein scallopini

3. Soup: Add the oil and vegetables to the now empty pot. Cover and cook over medium-high heat for 5 minutes, stir as needed:

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery ribs, diced

1 teaspoon minced garlic

salt

4. Broth: Add the seasoning to the Soup and cook for 1 minutes. Add the water and cover. Cook over medium-high heat until the carrots are tender, about 10 minutes.

2 tablespoons Easy Savory Broth Mix**

8 cups water

5. Finish: Add the Rice, Protein and greens. Cook for another 5 minutes. Taste and adjust seasoning. Serve

4 cups baby spinach or baby kale

 

 

 

** Substitute for Savory Broth Mix: 3 tablespoons nutritional yeast flakes, 1 teaspoon thyme, 1 teaspoon sage and 1 teaspoon oregano. 

© 2020 Copyright Zsu Dever. All rights reserved.

Pin it!

green enchiladas

Overview

Time: 45 minutes
Dishes: large skillet with lid, baking dish (9X13), oven

Hello, hello Dear Readers!

Today's meatless, vegetarian, and vegan dish is relatively easy to make, given that it is enchiladas! When I was testing my first book, I had a tester make a comment that she thought the enchiladas in that book would be fast and she wondered why she ever thought enchiladas would be fast! I sped up the time for Vegan Bowls, but I wanted to make an enchilada dish that could be quick.

Well, here it is!

I used Gardein, which gets cooked in the pan before the rest of the filling (Quick tip: cook Gardein products with the lid on, from frozen, until golden. It will stay moist and thaw quickly, while becoming golden on the outside.) You can, of course, skip the Gardein and add spinach and zucchini instead, keeping it all vegetables.

The sauce is Green Enchilada sauce from a can, but you won't notice. I used Daiya cheese for this, but again, no issues with skipping it.

Big tip! After rolling the enchiladas, spray with cooking oil to keep the tortillas soft and delicious after baking.

Enjoy!

 

Speedy Cooking Tips:

• Get all the ingredients out and the baking dish and pan prepared.
• Cook the Gardein (or sub with zucchini, chopped) while you chop the onions. Use a lid!
• Preheat the oven when you start cooking the onion, again, use a lid.
• Cook the tortillas while the filling is cooking. 
• Use a scooper to fill the enchiladas - easier and less messy.

 

Green Enchiladas

Makes 4 servings 

moderate

Serve with: Green Salad

Preheat oven to 450-F

1. Protein: Heat a large skillet over medium heat. Cook scallopini until golden, on both sides, about 8 minutes, covered with a lid. Remove to a cutting board and chop when cool enough.

4 Gardein scallopini

2. Filling: To the now empty skillet, add the onion, garlic, corn and cumin and cook until lightly browned, about 8 minutes, covered with a lid:

1 onion, minced

4 garlic cloves, minced

1 cup frozen corn

1 teaspoon ground cumin

3. Add to the skillet the Chopped Protein, chilies, sauce and cheese. Bring to boil and simmer for 3 minutes:

2 (4-oz) cans green chiles

1 (10-oz) can green enchilada sauce**(need 2 cans total)

1/2 cup vegan shredded cheese (optional)

4. Tortillas: cook the tortillas in the microwave (wrapped in damp towel for 1 minute) or over the stove burner and then wrap in towel to steam:

16 corn tortillas

5. Fill: Use a scooper to fill the warm Tortillas with the Filling and place, seam-side down, in a 9X13 baking dish. Spray with cooking oil and add the other can of enchilada sauce. Top with cheese, if using:

Oil spray

1 (10-oz) can green enchilada sauce

1/2 cup vegan shredded cheese (optional)

6. Bake and Serve: Cover dish with foil and bake for 15 minutes. Uncover and bake until the cheese melts, 5 minutes (optional). Serve.  

© 2020 Copyright Zsu Dever. All rights reserved.