Vegan One-Pot American Goulash
Ingredients
- 1 medium onion
- 4 cloves garlic
- 2 bell peppers
- 250g cooked French lentils or green lentils
- 1/2 cup red wine (optional)
- 1 28oz. (800g) can diced tomatoes
- 1 15oz. (420g) can tomato puree
- 2 tbsp soy sauce
- 2 whole bay leaves (optional)
- 4 juniper berries
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp oregano
- 3 tbsp nutritional yeast
- 1 tsp basil
- 1 tsp dried parsley
- 1/2 tsp marjoram
- 1/2 tsp sage
- 1/4 tsp red pepper flakes
- 1/2 cup water
- 2 cups elbow macaroni
- Sea salt to taste
Preparation
Start by cooking the lentils separately or use canned lentils.
In a sufficiently large saucepan, fry the diced onions and cloves of garlic. Add water as needed.
Once the onions are light brown, add the red wine (if using) and let it evaporate. Then add the diced peppers and let them steam for about 4 minutes.
Add all the remaining ingredients except for the pasta and lentils.
Let the mixture simmer on medium heat. After approximately 5 minutes, add the pasta and cook it. About 2 minutes before the pasta is done, add the lentils. Adjust the seasoning.
Serve the vegan American goulash hot and enjoy!