It’s time for Goulash with Gina Ferwerda
Unfortunately…the spring weather seems to be delayed this Easter Weekend. With snow in the forecast there’s no better way to warm your heart, mind, and soul with this amazing Goulash recipe from our friend Food & Travel blogger and author of “Meals from the Mitten” Gina Ferwerda.
Here’s the Recipe:
1 Box Chickpea Rotini Pasta (or any type of pasta)
2 tablespoons avocado oil
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup chopped mushrooms
2 minced garlic cloves
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes (with or without green chiles)
1 tablespoon house seasoning (or 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1/4 teaspoon smoked paprika)
10 ounces frozen plant based beef crumbles
1 cup vegetable broth
2 cups shredded cheddar cheese
Red pepper flakes
Fresh Basil, Thyme, Oregano or Dill
Add pasta to boiling, salted water and cook according to directions on package. Drain and set aside.
Add the oil, onions, celery, mushrooms, peppers and garlic to a large skillet over medium heat and cook for 4-5 minutes. Then stir the tomato sauce and diced tomatoes into the mixture. Next, thoroughly mix in the seasonings, beef crumbles and vegetable broth and cook until the meat crumbles are thoroughly heated (5 minutes or so). Top with shredded cheese and serve when the cheese is melted. Add optional cheese, red pepper flakes and fresh herbs to serve.