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Vegan 'Western' Main Course Meals
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Squash Goulash
From nealm

  • 1/4 cup medium grain rice
  • 1/2 acorn squash
  • 1 small red potato
  • 1 small carrot
  • 1/4 cup chopped onion
  • 1 Tbsp tomato paste
  • 1 small clove garlic, minced
  • 1 bay leaf
  • 1/2 tsp each : coriander, paprika, cinnamon
  • 1/4 tsp each : tumeric, cayenne pepper
  • dash cardamom
Saute onion, rice, and all spices except garlic and bay leaf in a small amount of oil until rice sizzles.
Add 1 cup water, tomato paste, bat leaf and garlic.
Simmer for 15 minutes while you prepare vegetables.
Scrape out squash, then peel and chop all vegetables into bite-sized chunks.
Add to rice mixture along with an additional 3/4 cup water.
Simmer over low heat for about ten minutes, or until vegetables are soft.
A note about the squash: the ridges on acorn squash make it difficult to peel; I find it easiest to chop the squash first and then peel the pieces.

Serves: 2. Preparation time: 30-40 min