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Vegan Gypsy Goulash Casserole

One of my guilty pleasures is watching reality TV.... its sad, but there it is!  I especially love "Gypsy Sisters."  I was watching an episode recently where Kayla made a goulash for her family's dinner one night.  It looked really good, and I had no idea what I was going to make for dinner that night, so I decided to make my own version of gypsy goulash... veganized and gluten-free!


Vegan Gypsy Goulash Casserole

2 lbs. extra firm tofu
1/4 cup olive oil (and more if the tofu starts to stick to the pan)
1/4 cup Bragg's Liquid Aminos
1 Tbsp instant Vegebase
2 Tbsp vegan and gluten-free taco seasoning
2 tsp garlic powder
1-2 tsp coarsely ground black pepper
1 lb. gluten-free noodles, uncooked
1 large onion (or 2 small onions), chopped
1 can of diced stewed tomatoes
1/2 bag of frozen roasted corn (about 1- 1 1/2 cups)
1 small frozen bag of cauliflower (or 1 head of fresh chopped cauliflower)

Method:
-  Drain the tofu, and press any extra moisture out of it.  Break it up into rough, small pieces and add to a skillet along with the olive oil, Bragg's Liquid Aminos, Vegebase, taco seasoning, garlic powder, and black pepper.  Put it in medium-high heat and cover the pan with a splatter screen.  Stir it around to make sure the tofu is evenly coated with the spices, BLA, and oil.  Stir it often until it is evenly browned on all sides.

-  While the tofu is cooking, put a large pot of salted water on to boil.  Cook the pasta according to package directions (my favorite GF pasta is Trader Joe's Brown Rice pasta; they taste delicious, cook well, and the kids love them!).

-  While tofu and pasta are cooking, use a small skillet to fry up the onion in a little olive oil until translucent.

-  Once the tofu, pasta, and onions are done, combine them in a large casserole dish along with the stewed tomatoes, roasted corn, and cauliflower.  Stir to combine thoroughly, taking care not to break up the pasta.

-  Bake, covered, at 325 degrees for 1 hour.  Allow it to cool before serving, and add salt and pepper to taste.  ENJOY!

Makes approx 10 servings



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If you are interested in helping the podcast, you can donate through the donation button on this page (on the right hand side) or if you would like to become a patron of the podcast, feel free to check out my Patreon account which can be found at:  http://www.patreon.com/veganjilly

Be sure to subscribe to my YouTube channel so you don't miss any episodes!

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