I’ve been looking for a way to beef up Travis’s pasta dinners, and it turns out that adding vegan, well, beef, did the trick! This is a simplified take on the Hungarian dish of goulash. Parents magazine tells us the stew dates back to the ninth century, and we were more than happy to eat this updated version.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 (14-ounce) package ground meatless beef (such Lightlife Smart Ground)
- 2 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 cup water
- 2 teaspoons oregano
- 1 teaspoon paprika
- 8 ounces ditalini pasta
- 1/2 cup shredded Daiya cheddar
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened. Break the beef into crumbles and add to the pan; cook for an additional 5 minutes, until browned.
- Stir in the tomato paste, then add the tomato sauce, diced tomatoes, water, oregano, and paprika. Bring to a boil.
- Stir in the ditalini; cover, reduce heat, and simmer for 15 minutes, until the pasta is tender.
- Ladle onto plates or bowls, and top the servings evenly with the cheese.