Vegetarian Slumgullion Irish Stew (American Goulash) with Chopped Eggplants and Pasta
Welcome to the world of delicious and hearty Vegan Slumgullion Irish Stew, also known as American Goulash! This delightful meatless dish is a fantastic option for anyone seeking a flavorful and comforting meal that's full of plant-based goodness. With its rich flavors and satisfying texture, you're in for a treat with this mouthwatering vegan version of the classic American goulash. It's one of the best slumgullion recipes ever!
Ingredients
American Goulash Ingredients:
- 2 large eggplants chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 red bell peppers chopped
- 1 can (400g) diced tomatoes
- 4 cups (480ml) vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce optional, for added depth of flavor
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional, for a touch of heat
- Salt and pepper to taste
- 2 cups (200g) elbow macaroni pasta gluten-free pasta if preferred
- Fresh parsley chopped (for garnish)
Instructions
How to make vegetarian Slumgullion Irish stew Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped eggplants and sauté for 5-7 minutes until they start to soften. Remove the eggplants from the pot and set them aside.
- In the same pot, add a little more olive oil if needed, and sauté the chopped onions until they turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots, celery, and red bell peppers to the pot. Sauté the vegetables for about 5 minutes until they begin to tenderize.
- Stir in the diced tomatoes (with their juices), vegetable broth, tomato paste, soy sauce (if using), dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to your taste.
- Bring the stew to a gentle simmer, then cover the pot and let it cook for about 20 minutes, allowing the flavors to meld together beautifully.
- In the meantime, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- After 20 minutes, add the sautéed eggplants back into the pot, stirring them gently into the stew. Continue simmering for an additional 10 minutes until the eggplants become tender and absorb the flavors.
- Now, add the cooked elbow macaroni pasta to the stew, mixing it well with the vegetables and sauce.
- Once the stew reaches the desired consistency and the flavors have fully developed, remove the pot from the heat.
- Discard the bay leaves, and your delightful Vegetarian Slumgullion Irish Stew with chopped eggplants and pasta is ready to be served!
- Ladle the warm stew into bowls, garnish with chopped fresh parsley, and serve it with a side of crusty bread or a green salad for a complete and satisfying meal.
- Enjoy the hearty and comforting goodness of this Vegetarian Slumgullion Irish Stew, boasting the rich flavors of chopped eggplants and pasta. It's a true crowd-pleaser, perfect for sharing with family and friends during any gathering.
Slow Cooker Vegetarian American Goulash
- In a large skillet, heat the olive oil over medium heat. Add the chopped eggplants and sauté for 5-7 minutes until they start to soften. Transfer the eggplants to your slow cooker or crock pot.
- In the same skillet, add a little more olive oil if needed, and sauté the chopped onions until they turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots, celery, and red bell peppers to the skillet. Sauté the vegetables for about 5 minutes until they begin to tenderize. Once done, transfer them to the slow cooker.
- Now, it's time to add the diced tomatoes (with their juices), vegetable broth, tomato paste, soy sauce (if using), dried oregano, dried basil, and red pepper flakes to the slow cooker. Season with salt and pepper according to your taste preferences.
- Set your slow cooker to low heat, cover it, and let the stew cook for 6-8 hours or on high heat for 3-4 hours. This extended cooking time will allow the flavors to meld together beautifully.
- About 30 minutes before serving, cook the elbow macaroni pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- After the slow cooking time is complete, add the sautéed eggplants back into the slow cooker, gently stirring them into the stew.
- Now, add the cooked elbow macaroni pasta to the slow cooker, mixing it well with the vegetables and sauce.
- Once the stew reaches the desired consistency and the eggplants become tender, adjust the seasoning if needed.
- Discard the bay leaves, and your delightful Vegetarian Slumgullion Irish Stew with chopped eggplants and pasta is ready to be served!
- Ladle the warm stew into bowls, garnish with chopped fresh parsley, and serve it with a side of crusty bread or a green salad for a complete and satisfying meal.
Easy Instant pot Slumgullion Irish stew Instructions
- Turn on your Instant Pot and select the "Sauté" function. Heat the olive oil, then add the chopped eggplants and sauté for 5-7 minutes until they start to soften. Once done, remove the eggplants from the Instant Pot and set them aside.
- In the same pot, add a little more olive oil if needed, and sauté the chopped onions until they turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots, celery, and red bell peppers to the pot. Sauté the vegetables for about 5 minutes until they begin to tenderize.
- Stir in the diced tomatoes (with their juices), vegetable broth, tomato paste, soy sauce (if using), dried oregano, dried basil, and red pepper flakes. Season with salt and pepper according to your taste preferences.
- Close the Instant Pot lid and set the vent to the sealing position. Select the "Pressure Cook" or "Manual" function and adjust the time to 5 minutes.
- While the Instant Pot does its magic, cook the elbow macaroni pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Once the Instant Pot's timer goes off, perform a quick release of the pressure.
- Add the sautéed eggplants back into the Instant Pot, stirring them gently into the stew. Continue simmering for an additional 10 minutes until the eggplants become tender and absorb the flavors.
- Now, add the cooked elbow macaroni pasta to the stew, mixing it well with the vegetables and sauce.
- Once the stew reaches the desired consistency and the flavors have fully developed, turn off the Instant Pot.
- Discard the bay leaves, and your delightful Vegetarian Slumgullion Irish Stew with chopped eggplants and pasta is ready to be served!
- Ladle the warm stew into bowls, garnish with chopped fresh parsley, and serve it with a side of crusty bread or a green salad for a complete and satisfying meal.
- Experience the magic of the Instant Pot as you savor every spoonful of this nutritious and flavorsome Vegetarian Goulash. Perfect for busy weeknights or when you need a quick yet hearty meal, this Instant Pot version will become a new favorite in your recipe collection. Happy cooking!