Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 You can use left over Quorn roast or diced cutlets Vegetarian Goulash Using Quorn (crockpot option) 1 teaspoon olive oil 1/2 medium onion, thinly sliced 1 small green bell pepper, thinly sliced 4 ounces Quorn roasr diced or diced up some Quorn cutlets 1 clove garlic, chopped 1 teaspoon paprika 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved 1/2 cup red wine 1 teaspoon dried oregano 1 teaspoon tomato puree 1 teaspoon sugar, salt and pepper to taste Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and Quorn, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, or do above instructions and add to the crockpot for 2 hrs until thickened. Just before serving, stir in the sugar, and season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2010 Report Share Posted February 12, 2010 This sounds good! I'm part Hungarian, and my grandfather and great-grandmother would make chicken goulash. Quorn tastes and feels very " chickeny " , I think, but I think I remember that it uses egg whites. I learned quite late in life (age 30!) that I'm allergic to chicken and eggs. So if I'm wrong about Quorn or can find another egg-free chicken substitute, I'm so trying this! Blessed be, Jayelle , Granny Mae Jean <gran_mae wrote: > > You can use left over Quorn roast or diced cutlets > > Vegetarian Goulash Using Quorn (crockpot option) > > 1 teaspoon olive oil > 1/2 medium onion, thinly sliced > 1 small green bell pepper, thinly sliced > 4 ounces Quorn roasr diced or diced up some Quorn cutlets > 1 clove garlic, chopped > 1 teaspoon paprika > 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved > 1/2 cup red wine > 1 teaspoon dried oregano > 1 teaspoon tomato puree > 1 teaspoon sugar, salt and pepper to taste > > Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and Quorn, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika. > Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, or do above instructions and add to the crockpot for 2 hrs until thickened. Just before serving, stir in the sugar, and season with salt and pepper. > > > > > Quote Link to comment Share on other sites More sharing options...
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