Goulash is a traditional Hungarian Meaty Soup. This is known for its Hungarian spicy flavors because of the use of Hungarian Paprika and of course that deep-seated flavor of Red Wine, which gives this that hint of Sweetness and Wholesomeness! This has been Americanised over the years and things like an Elbow Pasta are also added to a Goulash. However, since we are making a vegan version so I have skipped it. And trust me, you wouldn’t miss it either!

I love this Vegan Goulash because it’s thick and chunky! I love a comforting bowl of Goulash which is chunky.

The Authentic Hungarian Goulash is spicy. And it’s a little too spicy because it’s made with authentic Hungarian Paprika.

I use Hungarian Paprika in my recipe. Hungarian Paprika is what makes this taste so delicious and good. You can obviously use regular Paprika, but trust me you would want to use the Hungarian one. It’s all about flavors in a Goulash and it’s actually the Paprika and the Wine which makes all the difference in this recipe! Also, I add a bit of sugar to my Goulash to make it even comforting and delicious.

Goulash is all about the delicious flavors in a chunky and hearty bowl of soup. You can add any meat you love to this recipe. however, since I am making a Vegan version, so I haven’t added any meat to this one.

Ingredients needed to make Vegan Goulash

• Olive Oil
• Onions
• Garlic
• Green Bell Peppers
• Celery
• Carrots
• Yukon Gold potatoes
• Red Wine
• Low Sodium Vegetable Broth
• Tomato Paste and Chopped Tomatoes
• Salt & Pepper
• Sugar
• Hungarian Paprika
• Oregano

How to make the best Vegan Goulash?

• Heat Olive Oil in a Pan. As the Oil shimmers, add the Chopped Onions, Garlic, and Bell Peppers. Toss it over low flame for 2-3 minutes.

• Then, add the vegetable broth and the salt. Allow the Veggies to get tenderized in the broth.
• As all the broth is soaked, add the Red Wine and the Hungarian Paprika.

• Now, add the Tomatoes, Carrots, Potatoes, Salt & Pepper, Sugar, and Oregano. Toss to combine.

• Add some more of the Vegetable broth. Keep adding Vegetable broth depending on your need for thickness and sauciness of the Goulash.

• As the Potatoes get tenderized and are not mushy, serve!

Can I make this ahead of time?

Of course, you can. I always do it. I saute the veggies and then I cover it with foil and keep it in the refrigerator or in the freezer. Before reuse, I thaw it on the counter and get it cooked with the Broth, the Red Wine, and the Spices!

How to Store Leftover Goulash?

You can store it in a freezer friendly box and freeze the Goulash for 3 months. Before serving, thaw it overnight in the refrigerator, transfer to a saucepan and cook until thoroughly heated through.

So, this is how you make this delicious Vegan Goulash. I hope you liked this recipe and shall make it. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #at350f on Instagram.

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Vegan Goulash

Vegan Goulash is a hearty and comforting soup made with veggies.

Course Main Course

Cuisine Hungarian

Keyword Vegan Goulash

Prep Time 5 minutes

Cook Time 20 minutes

no resting time required 0 minutes

Total Time 25 minutes

Servings 4 people

Calories 220kcal

Author Surup

Equipment

• saucepan

Ingredients

• 2 cups Onions finely chopped
• 1 medium sized Green Bell Pepper chopped
• 3-4 cloves Garlic minced
• 3 cups Low Sodium Vegetable broth
• 2 medium sized Gold Potatoes chopped
• 2 medium sized Carrots chopped
• ½ cup Celery chopped
• ¼ cup Dry Red Wine
• 1 can Diced Tomatoes and Juices 14.5 Oz
• 3 Tbsp Hungarian Paprika
• 1 Tsp Salt
• 1 Tsp Freshly Cracked Black Pepper
• ½ Tsp Oregano
• 1 Tbsp Sugar

Instructions

• Heat Olive Oil in a Pan. As the Oil Shimmers, add the chopped Onions, Bell Peppers and Garlic. Toss and cook over low flame for 2-3 minutes. Add the Vegetable Broth and the Salt and allow the Veggies to get tenderized.
  
• As all the broth gets soaked by the veggies, Add the Red Wine and Paprika. Stir to combine. Also, add the Tomatoes, Potatoes, Carrots, and Celery. Add the Salt & Pepper and the Sugar and Oregano.
  
• Add more Vegetable Broth. Cook the Veggies in the Broth. The sauce will thicken as it gets cooked. Cook until the potatoes get cooked. If you want more sauce, add more vegetable broth. Once it's ready, serve hot!
  

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The goodness of Broccoli is not hidden from us. right? But, kids don’t love broccoli. And, it’s a real struggle to get them to like broccoli. But, when you think smart, you get smart ideas. This Mexican Broccoli rice is an easy way to add that healthy touch to your weeknight meals.

Whether it is a Taco Tuesday or a boring Friday, this Mexican Broccoli Rice will add so much more nutrition to your plate.

Healthy Broccoli Rice Recipe

I just love Mexican food. The flavors of Cumin and Chili is something that I just cannot ignore. I love Jalapenos. In fact, Mexican food feels so much more real and authentic to me.

This healthy Mexican Broccoli Rice has just the right amount of spice that will prevent this recipe from landing amongst the category of boring and bland food.

And, it has just the right amount of zing to it thanks to lime juice.

But, what makes this broccoli rice recipe stand out is nothing but the spices. I just love the combination of ground cumin and smoked paprika. That smell, that taste, and just the right amount of heat to spice it up!

If you are struggling to find ways to include healthy veggies in your diet, then try this. The Mexican flavors will compel you to lick off your plate!

Garnished with a dollop of Greek Yogurt, Freshly Chopped Cilantro, and chopped Jalapenos, this Low carb, and keto-friendly side dish is totally gonna be your staple.

How to Make Mexican Broccoli Rice?

This Mexican Broccoli rice has a nutty taste with a perfect balance of spices. Basically, it is the spices, that prevent this from going bitter in taste.

To get the best flavors make broccoli rice from scratch at home. Start with a fresh head of broccoli. And go ahead and add as many flavors as you want. When talking about Mexican food, you cannot do it without cumin, paprika, jalapeno, garlic, tomato paste, freshly chopped cilantro, and that zingy zesty lime juice.

One of the easiest side dishes that you can make in less than 30-minutes. The best part about this is that you can customize it the way you want.

• Take a fresh head of broccoli and divide the florets into bite-sized pieces. If you can cut them into smaller pieces then that’s even better.
• Now place these florets into a food processor and pulse it until the florets have been finely processed. You might need to pulse it 20-30 times or until it achieves a texture that is extremely fine and sort of like rice.
• But, one thing you got to take care of is to not blend this. Remember you have to pulse this but not blend this into something mushy.
• Once your broccoli rice is ready, place it in a bowl and keep it aside.
• In the meantime, chop the onion and add to a pan with some oil. Allow the onions to turn translucent. Sautee the onions until soft and slightly brown around the edges.
• Now add minced garlic, minced jalapenos, and sautee until fragrant.
• Add tomato paste, ground cumin, smoked paprika, and salt. Sautee this until the tomato is cooked completely.
• Add broccoli rice and mix well. Cover cook until the rawness of broccoli goes away.
• Once done, take it off the heat and season with fresh lime juice and freshly chopped cilantro.

Top Tip about the Recipe – The best way to ensure that your broccoli rice is cooked is to simply taste it. When you take a bite it will be chewy but firm enough. Make sure that it doesn’t turn soggy or mushy.

Can I Use Frozen Broccoli Rice?

Well, absolutely yes! But make sure you defrost it completely and then dry it out thoroughly before you use it for the recipe. Frozen Broccoli rice cooks faster than fresh broccoli rice. So you might want to keep a close eye on the texture of your broccoli while it is cooking.

Is this Mexican Broccoli Rice Spicy?

Well, NO. Absolutely no. It’s just ground cumin and smoked paprika in the name of spices. Yes, there are few jalapenos to help it balance the taste but if you want you can totally skip jalapenos. Or you can de-seed them before adding them to your recipe.

If you feel you need more spices, then add some more smoked paprika. Or throw caution to the air and add one teaspoon of cayenne pepper.

Top Tips for Making this Recipe effectively

• When using fresh broccoli heads, make sure you process them in batches.
• Do not blend the broccoli. Rather pulse them until they look fine.
• Make sure you use a large skillet. A larger skillet leaves room for your broccoli rice to cook effectively.
• Make sure the rice is not overcooked. So, begin your tasting after 2-3 minutes of the cover cook. Remember that overcooking will turn it soggy and mushy and we don’t want that.

What To Serve with Mexican Broccoli Rice?

You can use this Mexican Broccoli rice as a side dish for so many parties.

• You can serve this alongside tacos. Mexican flavors of taco pairs well with Mexican Broccoli rice.
• You can also serve this with Burrito Bowls.

However, my favorite way to enjoy this is to have it for work lunches. These days, while working at home, I quickly make this Mexican broccoli rice and finish it off in an instant. Just gives me all the nutrition that I need to go through the rest of the day.

If you are making this recipe, then please leave a rating below. Also, make sure you take a snap and share it on Instagram with #at350f also tag me @at350f.

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Mexican Broccoli Rice

Mexican Broccoli Rice is a quick and easy side dish that you can make in less than 30-minutes. One of the easiest one-pan dinner recipe that is supremely delicious and just so healthy.

Course Side Dish

Cuisine American

Keyword Broccoli rice, Healthy Broccoli recipes, Mexican Broccoli Rice

Prep Time 12 minutes

Cook Time 15 minutes

No Resting Time Required 0 minutes

Total Time 27 minutes

Servings 2 Servings

Calories 85kcal

Author Surup

Equipment

• Skillet

Ingredients

• 1 Head Broccoli riced
• 1 Tablespoon Olive Oil
• 1 Medium white Onion finely diced
• 4 Cloves Garlic minced
• 1 large Jalapeño minced
• 2 Tablespoons Tomato Paste
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Smoked Paprika
• Freshly chopped cilantro, lime juice and sour cream garnish

Instructions

• Use a fresh broccoli head. Chop the florets from the head. Use a food processor to process these florets. Pulse the florets in the food processor until riced. Scrap the sides and bottom and repeat with the rest. Do not rice all the florets at once. Once done, they should have a fine, rice like texture.

  If using frozen broccoli rice, then let it get defrosted completely. Then allow it to get dried thoroughly before using it.
• In a large skillet heat Olive Oil over medium-high heat. As the oil shimmers, add chopped white onions and sautee until the edges start to look slightly brown. This takes 5-6 minutes
  
• Add minced garlic and minced Jalapeños. Sautee them over medium-low heat until they turn fragrant. This takes about 1-minute.
  
• Add tomato paste, ground cumin, smoked paprika, and salt. Stir well.
  
• Finally, add broccoli rice and stir lightly until combined. Cover cook on low heat until its liquid releases and it's completely dry. This takes about 3-minutes. Remember it should not turn soggy or mushy.

  Garnish with greek yogurt, freshly chopped cilantro, and lime juice. Serve hot.
  

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Ranch Broccoli Mac and Cheese Bake is a classic recipe that makes the entire family happy. Ranch dressing is combined with Mayonnaise, Cheddar Cheese, and Melted butter. It is seasoned with Salt & Pepper. Secondly, steamed broccoli is added to give this Baked Mac and Cheese goodness a touch of health. Finally, elbow macaroni is partially cooked and added to the mix. All of this gets baked until bubbly and then the dinner is served!

When it comes to Baked Mac and Cheese, my family goes literally crazy about it. This is a super-awesome side dish and a Main Course that you can make all day every day. You will LOVE to make this recipe even when you are too tired to cook.

The best part about this Broccoli Mac and Cheese recipe is that here you don’t have to cook anything on the stovetop. Everything gets done in the oven. You just put everything in a baking dish, and pop it in the oven until the cheese gets melty and bubbly.

Seriously, guys, this Baked Mac and Cheese recipe with Broccoli and Cheddar Cheese is super easy and super delicious.

One of the Best Ways to Get Kids eat Veggies!

Now, it has become so common in every household. Kids hate broccoli. You make broccoli and you’ll have to look at them making weird faces. But, Broccoli is so healthy, right? And, kids Need their veggies. In my opinion, making this Baked Broccoli Mac and Cheese recipe is the best way to get kids to eat their veggies.

Ingredients You’ll Need to Make this recipe:

• Broccoli florets: I like to steam it in the Microwave for 5-minutes and then strain the water completely.
• Elbow Macaroni – I like to use elbow macaroni. You can use any other pasta variant.
• Ranch Dressing  –  You can always use your homemade ranch dressing.
• Mayonnaise  – The Creamy Mayonnaise to add a touch of happiness to this recipe.
• Shredded Cheddar Cheese – To get that cheesy melty goodness.
• Melted Unsalted Butter – For that rich and buttery taste.
• Salt & Pepper – Just to season this casserole.

How to Make Baked Broccoli Mac and Cheese?

I love Ranch dressing. And, I use it for so many of my recipes.

• First, steam broccoli and cook pasta until al dente.

• In this recipe, I am using classic Hidden Valley Ranch Dressing. Along with that, I like to use Mayonnaise, some shredded cheddar cheese, and some melted butter just to get that rich, buttery taste.

• Finely, season this with Salt and Pepper.
• And lastly, add your steamed broccoli along with partially cooked elbow macaroni.

• Toss it until the sauce gets coated on the broccoli and pasta. Put it into a baking dish and bake until the cheese is melty and bubbly.

Other Substitutions/Replacements:

• You can replace Macaroni with rotini or rigatoni or penne or fusili.
• Instead of Sharp Cheddar Cheese, you can use Monterey Jack Cheese or Mozzarella Cheese or fontina Cheese
• You can add leftover cooked chicken and make it Baked Broccoli Mac and Cheese with Chicken. It will surely be a hearty dinner.

If you are making this recipe, then please leave a rating below. Also, tag me on Instagram @at350f with #at350f with the image of your recipe. I would love to see how it turned out.

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Ranch Broccoli Mac and Cheese Bake Recipe

Ranch Broccoli Mac and Cheese Bake Recipe is such a great way to hide veggies in your dinner. Quick and easy one-pot mac and cheese with broccoli and ranch dressing tastes absolutely amazing.

Course Main Course, Side Dish

Cuisine American

Keyword Broccoli Mac and Cheese, Ranch Broccoli Mac and Cheese

Prep Time 10 minutes

Cook Time 20 minutes

No Resting time 0 minutes

Total Time 30 minutes

Servings 2 servings

Calories 445kcal

Author Surup

Equipment

• Oven

Ingredients

• 1 Large Broccoli Crown cut into small florets (about 2-cups)
• 12 Ounces Elbow Macaroni cook as per package directions
• 4 Cups Shredded Cheddar Cheese
• ¼ Cup Ranch Dressing
• 2 Tablespoon Mayonnaise
• 1 Cup Melted Butter
• Salt and Pepper as per taste

Instructions

• In a medium-sized mixing bowl add some hot water. Place your cauliflower florets in it. Microwave this at full power for 5-minutes. After 5-minutes strain the water and place them on a paper towel.

  In the meantime, Bring a pan of water to a boil on medium-high heat with a pinch of salt. Once the water comes to a boil, add elbow macaroni and cook it until half done. It will get cooked in the oven later on. Strain the water and place your pasta on a paper towel. Set Aside.

  Preheat oven to 350F or 180C.
• In another medium-sized mixing bowl, take your steamed broccoli florets. Into that add ranch dressing, Mayonnaise, Shredded Cheddar Cheese, Melted Unsalted Butter, Salt, and Pepper. Toss well to combine.
• Finally, add Partially cooked macaroni into this and stir well. Place this on a 9x9 inch baking sheet. Bake this in a preheated oven at 350F or 180C for 15-20 minutes or until the cheesy is bubbly and the top is lightly browned. Immediately serve and enjoy.

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