Lentil Goulash with Spinach Mashed Potatoes & Cucumber Salad


This was absolutely delicious. One of the best Vegan meals I have made so far & even better because it was shared with friends by relaxing candle light


Cucumber Salad
1 Lrg Cucumber
1 Green Onion
1 tsp Raw Sugar
1/2 Canister of Coconut Yogurt
Pinch Dill

Spinach Mashed Potatoes

4 Golden Yukons
2 C Fresh Spinach chopped & wilted
2 Tbs Earth Balance
1 C Rice Milk or other Milk substitute
Use mixer & blend together

Lentil Goulash
1 C Lentils
2 C Not Beef Broth
Pinch Garlic Powder
1 Lb Mushrooms
3 Green Onions
3 Tbs Gluten Free Bake Mix
3 C Not Beef Broth
1 Tbs Earth Balance

I cooked first three ingredients in rice Cooker. While it cooked I prepared mushrooms & Green Onions and sautéed in just enough oil to keep from sticking in pan. Remove to a bowl and use same skillet to melt butter, add flour and then 3 cups broth. Simmer until it begins to thicken. Add mushrooms back in and continue to simmer. As soon as the lentils are cooked add them to the gravy and simmer long enough for flavors to blend. Serve over the mashed potatoes.


2 responses to “Lentil Goulash with Spinach Mashed Potatoes & Cucumber Salad

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