 | |  | |  | |  | |  | |  |
| | | | | | | | | | |
VEGETABLE GOULASH
Serves 10
Ingredients:
½ lb. Pinto Beans, Dry
1 ½ Cups Whole Grain Spaghetti, or Noodles, Dry,
Broken in half. Or Rice
2 ½ Medium Onions
¼ Cup Sunflower Oil
1 Tbsp. Soy Sauce
5 Small Tomatoes
1 Tbsp. Granulated Garlic
1 Tbsp. Oregano
1 Bay Leaf
1 tsp. Basil
Grated Vegan Parmesan Cheese
Directions:
Soak beans overnight.
Boil in their own liquid for 15 minutes or so, until done.
Or, Pressure-cook the beans for 1 hour, until tender.
Prepare spaghetti al dente.
Chop onions and tomatoes.
Sauté the onions in the oil. Stir in the soy sauce.
Cook until onions become transparent.
Add tomatoes and other ingredients.
Stir well and cook over low heat for about 10-15 minutes,
until all the flavors blend together.
Mix the beans and the sauce and the spaghetti together.
Serve garnished with Vegan Parmesan Cheese
Serves 10
Ingredients:
½ lb. Pinto Beans, Dry
1 ½ Cups Whole Grain Spaghetti, or Noodles, Dry,
Broken in half. Or Rice
2 ½ Medium Onions
¼ Cup Sunflower Oil
1 Tbsp. Soy Sauce
5 Small Tomatoes
1 Tbsp. Granulated Garlic
1 Tbsp. Oregano
1 Bay Leaf
1 tsp. Basil
Grated Vegan Parmesan Cheese
Directions:
Soak beans overnight.
Boil in their own liquid for 15 minutes or so, until done.
Or, Pressure-cook the beans for 1 hour, until tender.
Prepare spaghetti al dente.
Chop onions and tomatoes.
Sauté the onions in the oil. Stir in the soy sauce.
Cook until onions become transparent.
Add tomatoes and other ingredients.
Stir well and cook over low heat for about 10-15 minutes,
until all the flavors blend together.
Mix the beans and the sauce and the spaghetti together.
Serve garnished with Vegan Parmesan Cheese
