Vegetarian goulash

http://ift.tt/2aIBl2h

INGREDIENTS

1 tbsp olive oil

1 brown onion, finely diced

4 garlic cloves, crushed

1 large eggplant, chopped into small cubes

200g/8oz small white potatoes, cut into bite sized pieces

200g/8oz white button mushrooms, cut into quarters

1 red bell pepper, seeded and cut into small cubes

4 tbsp sweet Hungarian paprika*

1 400g/14oz can diced tomatoes

2 cups stock

3 cups water

1 tsp salt

200g/8oz firm tofu, cut into small cubes

parsley, to garnish

INSTRUCTIONS

Heat the olive oil in a large Dutch oven or sauté pan. Add the onion and garlic and sauté for 5 minutes.

Add the eggplant, potatoes, mushroom, bell pepper and sweet paprika to the pan. Stir for a few minutes until well coated and fragrant.

Add the diced tomatoes, tomato paste, stock and water to the pan.

Make sure all the ingredients are covered by the liquid. Add a bit more water if needed. Bring the mixture to a simmer.

Add the tofu, stir well and simmer the goulash for 30-50 minutes while stirring occasionally. Check regularly after 30 minutes to make sure that the goulash has reached the desired consistency.

Once it has reached the desired consistency divide the goulash over individual bowls and top with the parsley.

NOTES

Make sure you buy sweet paprika, the paprika will be labelled either Hungarian or Hungarian-style paprika.

bon appetit