Gou-gan

A bold vegan take on American Goulash. With noodles boiled in red wine (optional), this dish packs a lot of flavor. The great thing about America Goulash is it's hard to go wrong. During the Great Depression in the South, American Goulash was a poor-friendly meal, where scraps were brought together to fight famine. Today, it's an opportunity to go big with flavor!

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Step 1

Add cut mushrooms to pot. Add 3 to 4 cups of water. Bring to boil. Let boil until mushrooms are darkened and softened. The water will be dark once mushrooms have finished boiling. Strain mushroom brother into jar for safe keeping. You can use the mushrooms in goulash or save for tomorrow's dinner.

Step 2

Cut onion, leek, celery, and bell pepper. Bring oil to medium-low heat in a LARGE pot. Once oil is brought to temp, add onion, leek, celery and bell pepper. Add a pinch of salt and pepper.

Step 3

After sauteing vegetables for a couple of minutes, add in your cut carrots, (drained) garbanzo beans, and corn. crumbled tempeh (or tofu)(I prefer to use MorningStar veggie crumble instead of tempeh). If you choose to substitute Garlic powder for minced garlic you can add it in now.

Step 4

Stir occasionally as the veggies cook. When it starts to stick to the bottom or after 6-7 minutes of low-medium sauteed, add minced garlic and crank the heat to medium. When garlic becomes aromatic, add white cooking wine, Sriracha, soy sauce, and oyster mushroom sauce. Mix that together and cook until wine has evaporated.

Step 5

Add the remaining seasonings and cook for just a minute. Now it should be smelling great!

Step 6

Add tomato paste, vegetable bouillon, mushroom broth, vegetable broth (or No-Beef broth for extra umami flavor), and canned diced tomatoes. Mix and bring to a boil. Once boiling add 1/2 cup nutritional yeast! (THE NUTRITIONAL YEAST IS VITAL you don't want to miss out on the flavor and texture it adds!) Cover and reduce to summer for 30-45 minutes, stirring occasionally. Note: if substitute mushroom broth for other broth, do not add 1 Tsp of vegetable bouillon.

Step 7

For noodles, boiling in wine is optional. I use half water and half red wine. The red wine adds an incredible bold flavor. Coupled with the cheesiness of the nutritional yeast...it's fire! It is NOT recommended for children to eat noodles boiled in wine. The noodles will retain alcohol.

Step 8

Strain noodles. Add noodles to goulash sauce after goulash is done simmering for 30-45 minutes (I recommend 45). Mix. And serve.