Vegan Mousakka Goulash

Vegan Mousakka Goulash

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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. Foodies and ethnic-dining purists, don’t judge! Saute garlic, onion and red pepper in olive oil in a large skillet over medium-high heat. Add potatoes, tomatoes, veggie stock, salt, pepper, paprika and rosemary to the skillet and bring to a boil. Bring everything back to a boil, then reduce heat, cover and simmer for 5 more minutes. 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? I fell in love with my plant-based diet ... I am proof that you are never too old to change! Now a certified vegan lifestyle coach and educator, I will work with you to make changes that matter. This site is community-based and peer supported. It is simply a place for individuals to share their experiences. The information on this site should not be construed as treatment. If you need medical assistance or counseling, contact a professional of your choosing. jlgoesvegan.com is also an affiliate with the GUNAS brand and The Veggie Queen's The New Fast Food.

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