Vegan Sausage Goulash

and Macaroni One-Pot

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Instructions

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1 Prep

De-seed and finely chop the peppers. Peel and finely chop the red onion. Chop the chestnut mushrooms very finely. Peel and grate the garlic. Chop the sausages into bite-size pieces. 

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2 Fry sausages

Heat a very large pot over a medium-high heat with a large drizzle of oil. Once hot, add the sausage pieces and cook for 4 min. Transfer the sausage pieces to a plate and return the pot to a medium-low heat. 

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3 Fry vegetables

Add the peppersonions, mushrooms and salt to the pot with another drizzle of olive oil. Cook for 7 min, stirring occasionally.

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4 Make sauce

Add the garlicsmoked paprikapaprika, cayenne (spicy!) and dried oregano to the pot and cook for 1 min. Add the tomato paste, vegetable stock cube, brown sugar, measured water (see pro tip), soy saucewhite balsamic vinegar and chopped tomatoes. Simmer for 10 min.

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5 Add pasta

Add the macaroni to the pot and cook, covered, for 15 min further or until tender (see pro tip). Stir occasionally. Meanwhile, finely chop the chives

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6 Serve

Once the macaroni is cooked, return the sausage pieces to the pan and season generously with black pepper. Divide among bowls and garnish with the chopped chives

Tips for fussy eaters

Can't handle the heat? Go easy on the cayenne!

Pro tip

If prepping ahead, reduce the amount of water by half and cook the macaroni separately.

Our Canadian vegan breakfast sausages are spiced with apple, maple, black pepper and a hint of ginger.

Cooking Time: 45 min

Cals 761 · Prot 36 · Carbs 142 · Fat 8

Dairy-Free

Ingredients

Number of people

Vegan breakfast sausage 8 Pieces
Green pepper 1 Piece
Red pepper 1 Piece
Red onion 1 Piece
Chestnut mushrooms 250 Grams
Garlic cloves 6 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Paprika powder 2 Grams
Cayenne powder 2 Grams
Dried oregano 2 Grams
Tomato paste 30 Grams
Vegetable stock cube 1 Piece
Brown sugar 10 Grams
Water 400 ML
Soy sauce 10 ML
White balsamic vinegar 15 ML
Chopped tomatoes 400 Grams
Macaroni pasta 250 Grams
Fresh chives 15 Grams
Black pepper 0.5 Tsp

Our Canadian vegan breakfast sausages are spiced with apple, maple, black pepper and a hint of ginger.

Cooking Time: 45 min

Cals 761 · Prot 36 · Carbs 142 · Fat 8

Dairy-Free

Instructions

photo

1 Prep

De-seed and finely chop the peppers. Peel and finely chop the red onion. Chop the chestnut mushrooms very finely. Peel and grate the garlic. Chop the sausages into bite-size pieces. 

photo

2 Fry sausages

Heat a very large pot over a medium-high heat with a large drizzle of oil. Once hot, add the sausage pieces and cook for 4 min. Transfer the sausage pieces to a plate and return the pot to a medium-low heat. 

photo

3 Fry vegetables

Add the peppersonions, mushrooms and salt to the pot with another drizzle of olive oil. Cook for 7 min, stirring occasionally.

photo

4 Make sauce

Add the garlicsmoked paprikapaprika, cayenne (spicy!) and dried oregano to the pot and cook for 1 min. Add the tomato paste, vegetable stock cube, brown sugar, measured water (see pro tip), soy saucewhite balsamic vinegar and chopped tomatoes. Simmer for 10 min.

photo

5 Add pasta

Add the macaroni to the pot and cook, covered, for 15 min further or until tender (see pro tip). Stir occasionally. Meanwhile, finely chop the chives

photo

6 Serve

Once the macaroni is cooked, return the sausage pieces to the pan and season generously with black pepper. Divide among bowls and garnish with the chopped chives

Tips for fussy eaters

Can't handle the heat? Go easy on the cayenne!

Pro tip

If prepping ahead, reduce the amount of water by half and cook the macaroni separately.

Ingredients

Number of people

Vegan breakfast sausage 8 Pieces
Green pepper 1 Piece
Red pepper 1 Piece
Red onion 1 Piece
Chestnut mushrooms 250 Grams
Garlic cloves 6 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Paprika powder 2 Grams
Cayenne powder 2 Grams
Dried oregano 2 Grams
Tomato paste 30 Grams
Vegetable stock cube 1 Piece
Brown sugar 10 Grams
Water 400 ML
Soy sauce 10 ML
White balsamic vinegar 15 ML
Chopped tomatoes 400 Grams
Macaroni pasta 250 Grams
Fresh chives 15 Grams
Black pepper 0.5 Tsp
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