This dish was amazingly comforting and delicious, and the family enjoyed it so much we didn't even miss the meat from the stew. Normally this would be a Hungarian meat goulash kind of stew, but between the eggs in the pasta, the soy, and the peas: it's packed with proteins!
Ingredients
4 servings of Hungarian fresh pasta
1 can green peas
1 cup soy rehydrated
1 yellow onion
2 cloves garlic
1 tbsp paprika
0.25 tsp ground caraway
2-3 tbsp ketchup
2 tbsp Hungarian pepper paste
salt
black pepper
Worchestershire sauce
vegetable oil
Preparation
Mince the onions and soften on medium heat in 2 tbsp vegetable oil. When translucent, add the crushed garlic cloves, pepper paste, paprika, ketchup, ground caraway, some salt. Mix well.
Squeeze out the soy granules and add to the spice mix. Add enough water to cover and simmer for 20 minutes. Add the green peas drained and season with salt and pepper and Worchestershire sauce. Simmer for 5 minutes and serve over fresh pasta.
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