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Cook your pasta according to the package.
Preheat your oven to 350° F.
Add olive oil to a large pan. On medium high heat, fry your onion and garlic for 5 minutes or until translucent.
Add the veggie ground. Break it apart using a spoon, mix together and cook for another few minutes.
Add the can of diced tomatoes and tomato paste and stir. Then add the Italian seasoning, cumin, paprika, sea salt and ground pepper. Stir.
Add the cooked pasta and the ½ cup of vegetable broth to the pan. Stir until thoroughly covered.
Add the goulash to a large casserole dish and smooth out the top. To the top, add a layer of the Daiya Cheddar Style Shreds.
Bake for 20-25 minutes. Serve and enjoy!
Thank you @allshedoesiseat_ for the recipe!
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.