Vegan Hungarian Goulash with Sweet Potato Noodles

Ingredients

• 2 large Sweet Potatoes
• 2 tablespoons Olive Oil
• 1 large Onion
• 1 red Bell Pepper
• 4 cloves Garlic
• 2 tablespoons Smoked Paprika
• 1 tablespoon Sweet Paprika
• 1 teaspoon Caraway Seeds
• 2 tablespoons Tomato Paste
• 1 28 ounce can Diced Tomatoes
• 4 cups Vegetable Broth
• 1 each Bay Leaf
• 0.5 cup Vegan Sour Cream

Instructions

1. 1Peel the 2 large Sweet Potatoes. Using a spiralizer, transform the peeled sweet potatoes into noodles. If you do not have a spiralizer, use a vegetable peeler to create wide, thin ribbons from the sweet potatoes.
2. 2Heat the 2 tablespoons of Olive Oil in a large pot or Dutch oven over medium heat (approximately 300-325°F or 150-163°C). Add the 1 large Onion, cut into 1/2-inch dice, and the 1 red Bell Pepper, cut into 1/2-inch dice. Cook for 5 to 7 minutes, stirring occasionally, until the onion and bell pepper are softened and translucent.
3. 3Add the 4 cloves of Garlic, minced, 2 tablespoons of Smoked Paprika, 1 tablespoon of Sweet Paprika, and 1 teaspoon of Caraway Seeds to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant. Stir in the 2 tablespoons of Tomato Paste and cook for another 1 minute, stirring, until it darkens slightly.
4. 4Pour in the 1 28 ounce can of Diced Tomatoes and the 4 cups of Vegetable Broth. Add the 1 each Bay Leaf. Bring the mixture to a gentle simmer over medium-high heat (approximately 350-375°F or 175-190°C), then reduce the heat to low (approximately 200-225°F or 93-107°C) to maintain a gentle simmer. Cook for 20 minutes, allowing the flavors to meld.
5. 5Add the prepared sweet potato noodles to the simmering goulash. Cook for 5 to 7 minutes, stirring occasionally, until the sweet potato noodles are tender when pierced with a fork but still hold their shape.
6. 6Carefully remove and discard the 1 each Bay Leaf from the pot. Stir in the 0.5 cup of Vegan Sour Cream until fully combined and heated through. Serve the Vegan Hungarian Goulash hot immediately.

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