GOULASH
2 large, diced White Onions
3 cloves, minced Garlic
2 14.5 ounce cans Organic Tomato Sauce
1 14.5 ounce can Organic Fire Roasted Tomatoes
3 cups Organic Vegetable Broth
2 cups cooked brown or green lentils (I used Trader Joe's pre-cooked steamed lentils)
1 cup finely chopped Baby Bellas or Other Mushrooms of Choice
1 diced Red Pepper
1 Tablespoon of sauce only Chipotle Peppers in Adobo Sauce
3 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
1 Tablespoon Vegan Worcestershire Sauce
2 Tablespoons Italian Seasoning
2 teaspoons Garlic Powder
2 whole Bay Leaves
2 1/2 cups uncooked Whole Grain Elbow Macaroni or Gluten-Free Elbow Macaroni
GARNISH
Chopped Basil
Chopped Parsley
Saute Vegetables:
In a large pot, saute onions and garlic over medium heat until translucent.
Add red peppers.
Cook about 4 minutes longer; stirring with onions and garlic.
Add mushrooms and cooked lentils (if using a soy crumbles, add instead of the lentils and mushrooms)
Stir and cook another 7 minutes.
Add a little vegetable broth if it sticks, but the mixture from the mushrooms, onions, and peppers should provide ample moisture.
Add Other Ingredients:
Add tomato sauce, canned roasted diced tomatoes, vegetable broth.
Add soy sauce, adobo sauce, garlic powder, the two bay leaves, and stir.
Make sure the mixture is boiling BEFORE you add the noodles
Add elbow macaroni and stir.
Cover and reduce heat to simmer.
Cook covered for 20 minutes.
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