Vegetable Goulash


  • 1 c. onions, diced
  • 1 c. celery, diced
  • 1/2 c. carrots, sliced
  • 1+1/4 c. water
  • 3 c. canned tomatoes
  • 1 c. Yves burger or other low-fat veggie burger
  • 1 c. kidney beans
  • 1 tsp. sea salt
  • 1 tsp. McKay’s beef-style seasoning
  • 1 c. fresh spinach
  • 2 c. cooked pasta


  1. In a large skillet add water, onions, celery, carrots, tomatoes and salt. Cook until the vegetables are almost tender, then add the remaining ingredients except the spinach and simmer for about 10 minutes.
  2. Add the spinach and cook just until the spinach is wilted, but still bright green.
  3. Serve with your favorite vegetable salad and homemade bread.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.