Gluten-Free, Vegan Goulash Stew Recipe

June 10, 2014

This recipe is  from GlutenFreeGuru.net   For more Gluten Free Recipes Visit GlutenFreeGuru.net, and don't forget to leave some comments! [caption id="attachment_2308" align="aligncenter" width="300"]glutenfreeguru.net glutenfreeguru.net[/caption] Serves: 4  3 Tbsp Olive Oil 8 oz Crimini Mushrooms, cut in large chunks 1 lg Portobello Mushroom cap, cleaned* and lg dice (about 1 cup of diced portobello) 1 lg Sweet Potato, medium dice 2 lg Hungarian Wax Peppers, or bell peppers if wax peppers are not available, small dice 1/2 lg Onion, medium dice 2 Garlic Cloves, minced 1 tsp Caraway seed 3 Tbsp good Hungarian Paprika + 1 tsp (for the sour cream) 2 tsp Hot Paprika 1 Bay Leaf 1 tbsp vegetarian Worchstershire Sauce (optional) 28 oz diced organic canned Tomatoes 4 c Vegetable Broth 2 c Brown Rice 1c finely chopped Green Kale 1/2 c  Vegan Sour Cream [caption id="attachment_2306" align="alignright" width="224"]crimini mushroms GlutenFreeGuru.net[/caption]   It is important to cut the mushrooms in large chunks so that they keep their meaty texture in the stew. -In a large pot sautée the Crimini Mushrooms in 1 Tbsp of Olive Oil on med-high heat until slightly browned but not cooked through.  Remove, set aside. -Do the same with the Portobello Mushrooms, remove and set aside, and with the Sweet Potatoes.  You want to sautée them separately because the pan will be over crowded and the items will not get color on them if you throw it all into the pot at once. -After removing the Mushrooms and Sweet Potatoes, sautée the Wax Peppers and Onion together on medium heat for about 2 minutes. -Return the Mushrooms, and Sweet Potatoes to the pot with the Wax Peppers and Onion, add the Garlic, Caraway, Paprikas (except the 1 tsp for the sour cream), and Bay Leaf to the pot.  Sautée for 1 minute. -Add the Tomatoes, Broth, and Worchstershire.  Stir well to combine and bring to a simmer. [caption id="attachment_2307" align="alignleft" width="300"]organic ingredients getting happy in the pot GlutenFreeGuru.net[/caption] -Once the liquid is simmering add the Brown Rice to the pot, cover and let simmer for 45 minutes. -Uncover the Pot and add the Finely Chopped Kale, season with salt and pepper to taste. -Mix the Sour Cream with the reserved 1 tsp of Hungarian Paprika, a pinch of salt and pepper.   -Serve the Hearty Stew topped with a dollop of the spiced vegan sour cream.   *to clean portobellos take the stem off, use a spoon to scrape out the gills, they contain a lot of dirt, and wipe the top off with a damp paper towel.  NEVER rinse or soak mushrooms with water.

Leave a comment

Comments will be approved before showing up.