Vegan Hungarian Goulash with Paprika Cream (Vegan MoFo Reason 10 & 11)

It was really cold yesterday--soup was in order. Not just any soup--robust, lots of flavor and noodles and chunks of yummy mushrooms with a tomato base, mmmm. . . goulash. This is one of our favorite dishes. I've made it in the heat of summer, too--and it still tastes just as good. This recipe is inspired by my friends at Moosewood Restaurant with their cookbook (I highly recommend: Moosewood Restaurant Daily Special.) I had made some foccacia bread yesterday to serve with the saffron creamed ravioli--it was a rosemary and crush red-pepper sort. This is probably the easiest breads in the world to make (especially with my handy-dandy Breadman Bread Machine!). We had the perfect evening, too. Fire going, warm bowls of yumminess and dogs curled around us, watching old episodes of Boston Legal (which I love--is James Spader the best or what?--we really hate watching TV with commercials, so we do a lot of Netflix). Anyhow, on top of this lovely meal was the making of a pumpkin carrot cake--more on that later. For now, let me play catch up for my Vegan obligations and offer two more reasons for why I am a vegan:

Vegan MoFo

Reason Number 10:

Because eating with a conscious is better than eating without one.

Vegan MoFo

Reason Number 11:

Someone posted a meal they made with some ox body part yesterday on this food site I belong to (I'm just trying to spread the vegan love)--it made me cringe and feel ill for a moment. I was glad to be a vegan then.

And now, for the recipe!

Vegan Hungarian Goulash

1 package dried porcini mushrooms

1/2 cup boiling water

1/4 cooking sherry

Place the dried mushrooms in a bowl, add boiling water and mix in the sherry, cover and set aside.

2 tablespoons olive oil

1 onion chopped

1 large carrot chopped

1 green or yellow pepper chopped

1 large container of baby bellas chopped

1 tablespoon Braggs Liquid Aminos or soy sauce

2 cans fire roasted tomatoes

2 cups veggie stock

2 cups water

1 teaspoon dried dill

3 garlic cloves minced

1 tablespoon Louisiana Hot Sauce

1 tablespoon paprika

1 teaspoon dried oregano

1/2 bag of noodles--sort of wide

S & P to taste

Heat soup pot with oil on medium heat. Add the onion and garlic. Saute for about 3 minutes. Add the paprika, carrots and pepper. Mix well. Cover and let cook for about 5 minutes on medium heat. If it looks dry--add a 1/4 cup of water. Now add the tomatoes and mushrooms, Braggs and mix well. Take the porcini mushrooms, drain liquid--reserving it! Here's how I did this--pour through a coffee filter. Then add the liquid to the pot and chop up the mushrooms and add this to pot as well. Add remaining water and stock. In a separate pot, bring water to a boil and cook noodles for about 5 minutes. Drain and place in soup pot. Cook on low for about 20 more minutes. Serve topped with paprika cream.

Make Paprika Cream

Mix 1/4 cup tofu sour cream with 1 tablespoon hot sauce and a teaspoon paprika. Whisk to combine.