Vegetarian Goulash

I received this recipe from Diane and Jim from the present class. They tried it and said it was great.

serves 2

1 teaspoon olive oil
1/2 medium onion-finely sliced
1/4 cup celery, chopped
1/2 cups mushrooms, sliced
1 small green pepper, thinly sliced
1/2 cup veggie crumbles-optional-(I would not use this as it is high in sodium.)
2 garlic cloves, chopped
1 teaspoon paprika ( smoked paprika is wonderful)
1 (14 1/2 ounce) can, whole tomatoes, chopped, reserve juice
1/2 cup red wine ( may use grape juice, or broth and a teaspoon red wine vinegar)
(Verna's comment, if you are using wine- make sure the wine is of drinking quality, or don't use it. Liquor will evaporate in the cooking process. )
1 teaspoon dried oregano
1/2 teaspoon caraway seed-optional
1 teaspoon tomatoes puree 1 teaspoon raw organic Agave Nectar
pepper to taste

Directions:
1-Heat the olive oil in large skillet over medium heat.
2-Saute the onion, celery and mushrooms for 5 minutes, or just till tender.
3-Mix in the green pepper and veggie crumbles. Saute 5 min more, until the pepper is tender. Add the garlic and paprika.
4-Stir the tomatoes with their juice in the skillet. Mix in the wine, oregano caraway seed and tomato puree. Bring to a boil. Reduce heat to low and simmer 25 minutes, until thickened.
5-Just before serving- stir in the sweetener and pepper.
6-Serve with brown or wild rice.

Enjoy

Thank you Diane and Jim for this recipe.