14.5ounceswhole tomatoespeeled and chopped (reserve juice)
½cupred wine
½mediumonionthinly sliced
1green bell pepperthinly sliced
1teaspoondried oregano
1teaspoontomato puree
1ouncemycoprotein pieces
1clovegarlicchopped
1teaspoonsugar
Salt and pepper to taste
1teaspoonpaprika
Instructies
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.