GOULASH & DUMPLINGS by BOSH

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

4. Drop dumpling balls into skillet, evenly separated. Cover and simmer for 8 to 9 minutes.

Step 5

5. While goulash and dumplings are simmering, combine vegan sour cream, vegan yogurt with a pinch of salt and a sqeeze of lemon juice.

Step 6

6. Serve Goulash and Dumplings with sour cream mixture and lemon wedges.

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