I mastered cooking rice in my Instant Pot! Now it’s time to try something more challenging. I came across a recipe for the meat version of Macaroni Goulash. I didn’t see any reason why this couldn’t be a vegan dish. All I had to do was eliminate the meat and cheese.
Modifying A Recipe for Vegans
After I successfully made rice in my Instant Pot, I was eager to dive in deeper and try a real recipe. I had trouble finding vegan recipes, but came across this one for goulash. It sure looked good, minus the cheese and the beef.
I haven’t really cooked in years, so I wasn’t sure about my adaptation skills. It seemed simple enough, so I thought I would modify it a bit and give it a try.
It was a good learning experience because I learned a few things attempting a pasta dish. For one, you have to rinse pasta before cooking. If not, it with foam up like Mt. Vesuvius and make a mess. Thankfully, I learned this before attempting my first pasta dish.
Here’s a Tip That Will Save You On Clean Up
I didn’t learn this tip until after I burned food to the bottom of my pot and had to soak it half a day. When you cook with tomatoes or tomato sauce, never stir the mixture. Add them as the last ingredients to your pot and leave them on top.
As I understand it, the sugars in tomatoes break down in heat. If they are at the bottom of your ingredients, they will stick to your pot. You don’t want that! Believe me, I know.
Here’s Another Tip
If you’re like me, you like the flavor of onions, but you can’t digest them. Do what I do and don’t cut them up. Cut the onion in half and throw it in just like that.
You can toss it out after the meal is cooked or someone else in the household who has a better digestive tract can eat it. You get the flavor without the digestive distress.
Now, let’s try that recipe!
Note: This recipe was designed for the Instant Pot Duo Mini. You can adjust accordingly for a larger capacity pot.
Vegan Macaroni Goulash Recipe
1 tsp olive oil
½ onion, diced or cut in chunks if you can’t tolerate onion
2 cloves garlic, minced
1 can or equivalent of sliced mushrooms
15 oz can tomato sauce
15 oz can diced tomatoes
1 TB Italian Seasonings
½ cup elbow macaroni
1 ¼ cup of water
salt and pepper to taste
1. Pour olive oil into pot. Tip: if you mix a little water with the olive oil, you can coat the entire bottom of the pot. It will be easier to wash.
2. Add onion and garlic.
3. Add mushrooms.
4. Rinse pasta, shake off excess water, and add to the other ingredients.
5. Add water.
6. Sprinkle in Italian Seasonings and salt and pepper if desired
7. Pour in tomato sauce.
8. Add diced tomatoes. Do not stir mixture.
9. Close the lid and set the vent.
10. Press the pressure cook button and cook for 4 minutes
11. When the timer goes off, do a quick release. Be prepare for a little tomato sauce to come up through the vent. If you do quick, short releases, you can usually prevent this from happening.
And, here is your vegan goulash! The diced tomatoes have blended with the sauce making this a hearty winter dish.
Add this recipe to your file, then check out these amazing vegan Instant Pot cookbooks.