Vegetable and Mycoprotein Goulash
Equipment
Ingredients
- 1 teaspoon olive oil
- 14.5 ounces whole tomatoes peeled and chopped (reserve juice)
- ½ cup red wine
- ½ medium onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon tomato puree
- 1 ounce mycoprotein pieces
- 1 clove garlic chopped
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Heat olive oil over medium heat in a skillet.
- Sauté onions for 5 minutes until tender.
- Stir in mycoprotein pieces and green pepper, sauté for an additional 5 minutes until tender.
- Add paprika and garlic, stir well.
- Add the chopped tomatoes along with their juices to the skillet.
- Stir in tomato puree, dried oregano, and red wine.
- Bring the mixture to a boil.
- Reduce the heat to low and simmer for 25 minutes until the mixture thickens.
- Before serving, mix in sugar and season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Vegetable and Mycoprotein Goulash with a medium-bodied red wine such as Merlot or Pinot Noir. The fruity and slightly spicy notes of these wines complement the rich flavors of the goulash, making for a satisfying meal. If you prefer a non-alcoholic option, consider serving with sparkling water infused with a squeeze of lemon for a refreshing contrast.Nutritional Information
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 5 g | Fiber: 5 g | Sugar: 10 g
