Vegan Mousakka Goulash

Standard / by / August 31, 2012 / 15 Comments

A few weeks ago Dave and I spent a blissful 36 hours in Connecticut.  On our way home we stopped at a farm and picked up produce harvested that morning:  garlic, cipollini onions, German strawberry tomatoes, fingerling potatoes, and eggplant. We wanted to use all of the ingredients in a one-pot dish so we just started slicing, dicing, sauteing, seasoning, and simmering. Suddenly we had a meal.

What to name this vibrantly colorful oh-so-tasty recipe?  I Googled the list of ingredients and got a few hits for mousakka, a Greek dish.  Our liberal use of paprika and cooking method (stewed) was reminiscent of the Hungarian goulash from Dave’s childhood.

Hmm…Mousakka Goulash?

Foodies and ethnic-dining purists, don’t judge!

Vegan Mousakka Goulash

by JL Fields @ JL goes Vegan

Ingredients (Serves 2)

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 cipollini onion, cut into half-moon slices
  • 1 red pepper, diced
  • 5 small fingerling potatoes,cubed
  • 4 small heirloom tomatoes (we used German strawberry tomatoes), chopped
  • 1 and 1/4 cup veggie stock (homemade, seasoned with fennel, cinnamon and garlic salt)
  • 1/2 teaspoon iodized sea salt
  • Fresh ground pepper, to taste
  • 2 teaspoons paprika (we used more – suit your own taste buds!)
  • 2 teaspoons whole rosemary (dry) crumbled with you fingers
  • 1 medium eggplant

Instructions

  1. Peel eggplant (I partially peeled it because I like the purple color in my dish), dice, place in a colander, salt and let sit for one hour over a sink (it will release moisture).
  2. Saute garlic, onion and red pepper in olive oil in a large skillet over medium-high heat.
  3. Add potatoes, tomatoes, veggie stock, salt, pepper, paprika and rosemary to the skillet and bring to a boil.
  4. Cover the skillet, reduce heat to low and simmer for 20 minutes
  5. Rinse the eggplant well, pat dry with a paper towel, and add to the skillet. Bring everything back to a boil, then reduce heat, cover and simmer for 5 more minutes.
  6. Serve with a dash of paprika and enjoy!

Don’t you just love cooking with freshly harvested produce?  We both loved this dish and suspect it will be a new go-to meal to cook together this fall.

What are your favorite late summer / early fall veggies?

Tags:

15 thoughts on “Vegan Mousakka Goulash”

  1. I don’t know if it’s my favorite, but I have a ton of zucchini & tomatoes. Kinda sad about the tomatoes because they’re roma, which aren’t my favorite (in fact I think it’s safe to say I’m sick of them by now).

    Nice blend of flavors. Delish.

    1. I completely hear you – this time last summer I was almost sick of kale – I grew WAY to much of it!

      1. Delicious! Really really nice flavors. My broth was pre/homemade and didn’t have the flavors you suggested so I put in a cinnamon stick and some fennel seed and garlic powder in the mix as it was cooking. I think the cinnamon was an excellent touch! The tomatoes cooked down (striped Germans) to make it really saucy. I expect leftovers to be even better. I had some fresh sliced bread on teh side for dunking. Yum!

  3. Yummy! On the menu for next week.
    An unrelated question for you: what type of rice cooker to you use? We are investing in one and I wanted something tried and true. I thought you were the best person to ask, as your rice cooker sees frequent use. Thank you!

          1. JL, I am loving this rice cooker! Made basmati rice, then barley, adzuki beans and now lentils. Next up is chai oatmeal for breakfast tomorrow. I can’t believe I waited so long to get this, but I am so happy that I did. Thanks for letting me know which one you used!

  4. I love good saucy dishes like this – it has such a deep, robust color, I imagine the taste matched! I can see throwing a cup or two of beans into this as well, or dare I say it… kale?! Wonderful idea, JL!

  5. Pingback: Vegan Shepherd’s Pie? You Bet.

Comments are closed.

Archives

Meta