Recipe: Bean Goulash (using vegan burgers and sundried tomatoes)

BEAN GOULASH
"This goulash is wholesome, flavorful and filling, with contrasting textures and the aromas of paprika, coriander and bay leaf."



About 4 Tbsp olive oil
2 red onions, finely chopped
2 spring or green onions, finely chopped
4 cloves garlic, finely chopped
5 vegan burgers, vegan "beef" strips or hydrated TVP chunks
1 Tbsp paprika
1 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds salt to taste
2 Tbsp tomato paste
6 plum tomatoes, chopped as small as possible
3 or 4 sundried tomato halves, roughly chopped
1 Tbsp muscovado or dark brown sugar
1 1/2 cups water
1 (14 oz) can cannellini beans, drained and rinsed
4 Tbsp red wine
3 Tbsp balsamic vinegar
1 red bell pepper, cut lengthwise into strips and sauteed
3 bay leaves

In a deep nonstick pan, heat the oil for a minute or so over medium heat. Add the red and spring onions and cook, stirring, for 2-3 minutes, until soft.

Add the garlic and burgers (or other meat substitute), lower the heat and cook for 10 minutes, until the burgers are well cooked.

Sprinkle on the paprika and cook, flipping the burgers so that the paprika colors both sides.

Add the coriander, cumin and fennel seeds and salt. Stir for a minute or so, then spoon in the tomato paste. Mix for 1 minute, then add the fresh and sundried tomatoes. Stir well, cover and cook for 10 minutes, mixing occasionally to ensure that the mixture does not stick to the bottom of the pan.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Mouthwatering Vegan by Miriam Sorrell