Excellent thinking, Mort! There's a whole gang of veggieburgers on here, AFAIK??
Here's what I made for supper last night - being required to produce something low-calorie...
QUICK VEGGIE TVP GOULASH (the ingredients-list looks a bit formidable, but this is basically a "stick-it-all-in a-pan-and-heat" recipe)
1 x 500g jar or tin of Guvec, Lecho, or any other E European veggie stew (try your Polish deli, should be dirt-cheap, I paid £0.35)
1 x packet of dried tvp or soya, rehydrated in some marmite stock
2 x medium onions, peeled and sliced
2 x carrots, peeled and cross-cut-sliced (can be omitted if you are counting carbs, maybe replace with a green capsicum)
1-2 cloves of garlic, crushed
1 x tbsp of tomato puree
generous glug of red wine (optional, if you have an open bottle knocking-around) OR a slug of cheap cognac OR both
5-6 large bayleaves
half-tsp of dried tarragon (or oregano, or basil, or anything you have)
half-tsp of caraway seeds
generous tsp of the best paprika you can afford
half-tsp of brown sugar (optional - it releases the taste of the tomatoes in the guvec)
smietana or "sour cream" to top
Fry the onion and garlic in as little oil as poss, until just golden. Throw in the can of guvec/lecho, stir and cook for 2-3 mins. Add the rehydrated soya and carrots. Chuck in everything else (except the smietana) & salt & pepper to taste. Cover and cook over a low heat for at least 30 mins, stirring now and then to prevent the bottom of it burning. The flavour improves substantially if you can find time to let it cook slowly for 40-50 mins (the red wine flavour melds into the rest of it excellently if cooked a bit slower). Serve in shallow soup-bowls or dishes, with a tbsp of smietana (or sour cream but it isn't the same) and the obligatory E-European scattering of chopped dill
Sliced marinated cucumbers/gherkins make a refreshing garnish on the side. Serve fresh fruit for dessert if you're anxious to make-up vitamin-C content.
For anyone not dieting: cut some butter into some self-raising flour in a proportion of 1:2, then rub in. Add a bit of milk to bring the dough gently together. You can add grated cheese, herbs, chopped dried tomatoes (if you wish - or leave them plain), salt, peppper. Form into marble-sized balls and float them on top of your gently bubbling goulash. They cook into delicious dumplings in about 30 mins - test them for doneness with a skewer before serving, the skewer should come out clean with no dough adhering to it.... the dumplings should have puffed-up around 60% in size. (HINT: If you add dumplings to your goulash, some flour from them will tend to thicken the gravy a bit... so it might need a bit more careful stirring, which is a tad complicated if you don't want to break-up the floating dumplings... you need to get a wooden spoon underneath them, really)
Yes, yes, I know "proper" goulash is a soup....
Serve to the accompaniment of music by Goran Bregovic.
