I finally Finally FINALLY have a recipe for Grammy’s Goulash. Well a recipe I can eat. I miss my grandma’s cooking, it is NOT easy to make a recipe vegetarian and expect it to taste the same when the previous recipe contained meat or cheese. Its just… wrong… off.. not the same!! Am I giving up? No. I keep trying. Today was the closest I’ve ever come to success!
It was awesome, amazing delicious, nostalgic…It was Grandma’s!
How, you may ask? Perseverance! (And a lot of prayer!)
First you need a roll of Gimme Lean Vegan Sausage
See? It says Vegan. I have found that some meat replacement products contain milk or eggs, which is fine if you eat them. I currently don’t. Or try not to. My family still eats eggs and cheese. Its a choice thing.
Now you’ll want to get this in a pan preferably non stick and with a bit of olive oil. This mostly helps with browning and keeping it from sticking to your non stick (ha ha ha! I know right?!) and from sticking to your utensils. I used a enameled cast iron pan which I thought worked great! Now you can either start breaking it up in the pan with your fingers (messy) or with a wooden spoon (which is just as messy but I didn’t have to wash my hands ~_^) and let it brown up a bit on a medium low heat. Don’t worry about the chunks being so big and it not breaking up right. We’ll fix that after its heated, browning and starts to be malleable!
Now you are going to chop or mince depending on the size you prefer 1 large onion, 1 green bell pepper and one red bell pepper. (I would recommend a red and a green pepper or it changes the flavor. I’m not saying other colors don’t taste good they just don’t taste the same.) Chop them up and put them in a bowl to the side. Now pull out your trust potato masher! (HA!!! I’ll bet you didn’t see that coming!!) This is a trick I learned from my mom. She used a potato masher to break up large chunks of beef when making things like tacos. She liked the meat a little more uniform, like you would get at a Taco Time or some place… So you should first oil your masher (or you’ll regret not doing it!) and start mashing. Once your sausage (snicker* I know right?!) starts to look more uniform and you don’t have all those crazy chunks, push it to the side a bit, add a bit more olive oil to the pan and dump your chopped veg to it. Now mix it all up and it will look like Christmas morning!
Isn’t it lovely?! Do you like it? Do you think it will do? Que the step sisters! lol, just kidding. Cinderella is stuck in my head…
So You will saute this for a few minutes… then add 1/2 tsp garlic powder and 1/2 tsp onion powder and some cranks of fresh pepper and salt is really to taste… I think I added 1/2 a tsp or less… and last but not least 1Tablespoon Little Italy New York City Style Herb Blend. ( found this at http://www.thespicehouse.com/) or any Italian herb blend.
Stir it up and add a 28 ounce can of crushed tomatoes. (I prefer this because its texture is a cross between paste, sauce and diced tomato…) rinse the can a bit and add the water to the pan. It will help with deglazing.
If you have some red wine about 1/2 a cup would be great in this. I didn’t.. so skip it…
Cover with the lid slightly skewed and cook on low 30 or so minutes. You can also at this point dump it all in your handy dandy crockpot and let it continue to cook on low unchecked and worry free until dinner time tonight! The whole house will smell like fall at Grandma Dixie’s house! (Lucky you!!) Serve over pasta with a veg and some bread!