Easy Vegan Goulash

Instructions

1. Start by bringing your vegetable broth to a boil in a large pot.
2. Add the TVP soy chunks to the boiling broth and cook for 20 minutes, or until they're tender when squeezed.
3. Drain the soy chunks but SAVE THE BROTH - we'll use it later! Set both aside.
4. Meanwhile, finely dice your onions and set aside.
5. Peel and slice your carrots into rounds or half-moons.
6. Finely chop the fresh parsley.
7. Heat olive oil in a large pot over medium heat.
8. Add the diced onions and sauté until they become translucent and start to caramelize (about 10 minutes).
9. Add the sliced carrots and cook for another 5 minutes.
10. Add the drained soy chunks and stir to combine.
11. Add the red lentils, garlic powder, onion powder, ground caraway, and sweet paprika. Stir well.
12. Add the tomato paste and stir to coat everything evenly.
13. Pour in enough of the reserved vegetable broth to just cover the ingredients - don't add too much or the stew won't be thick enough.
14. Bring to a simmer, then reduce heat to low and cook for 45 minutes, stirring occasionally.
15. Check periodically and add more broth if needed - the lentils will absorb liquid as they cook.
16. Mix the cornstarch with 50ml cold water until smooth.
17. Stir the cornstarch mixture into the goulash.
18. Cook for an additional 3-5 minutes until the sauce thickens.
19. Stir in most of the chopped parsley, saving some for garnish.
20. Serve hot, garnished with remaining parsley.
21. Perfect with mashed potatoes, pasta, or crusty bread.
22. Store in an airtight container in the refrigerator for up to a week.
23. Can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
24. When reheating, add a splash of water or broth if needed, as it tends to thicken when stored.