Veggie Loaded American Goulash

Veggie Loaded American Goulash

Bursting with flavor and filled with hearty ingredients, this recipe for Veggie Loaded American Goulash is sure to be a crowd favorite! This hearty one-pot wonder is not only a feast for the taste buds, but it’s also a nutritional powerhouse thanks to the array of vegetables and canned tomatoes. Studies have found that canned tomatoes contain high levels of lycopene, which is a powerful antioxidant linked to various health benefits, including reduced risk of heart disease and certain cancers. Alongside their rich flavor, canned tomatoes provide a burst of vitamins A, C, and K, as well as potassium and folate – all of which can contribute to overall health.

This Veggie Loaded American Goulash offers a hassle-free solution that’s perfect for busy weeknights. Get ready to indulge in a comforting bowl of goodness that’s as nourishing as it is delicious! Learn how to make this recipe here.

 

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Veggie Loaded American Goulash

Veggie Loaded American Goulash

This Veggie Loaded American Goulash offers a hassle-free solution that's perfect for busy weeknights. Get ready to indulge in a comforting bowl of goodness that's as nourishing as it is delicious!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 lb. Elbow Macaroni, Preferably Whole Grain
  • 2 tbsp. Olive Oil, Divided
  • 1 Medium Yellow Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 Small Yellow Squash, Diced
  • ½ Cup Broccoli (Fresh Or Frozen), Cut Into Small Florets
  • 1 lb. Ground Beef 90% Lean
  • 8 Button Mushrooms, Halved And Sliced
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • ½ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • 3-4 Cups Low-Sodium Vegetable Juice (Such As V8), Divided
  • 1 (14.5 Oz) Can Diced Tomatoes
  • Kosher Salt And Ground Pepper (Optional)

Instructions

    1. Cook pasta according to package directions. Set aside. Meanwhile, add 1 tablespoon oil to a large skillet and heat over medium-high heat until hot. Add onion and saute for 3-4 minutes, or until soft, stirring frequently. Add garlic, squash and broccoli to the skillet and cook for 4 minutes, stirring occasionally; set aside.
    2. In a large sauce pot, heat remaining tablespoon of oil over medium heat until hot. Add ground beef and cook for 5 minutes, breaking up the meat, until beef is browned and mostly cooked through. Add the mushrooms and cook for 3 more minutes. Add in the squash mixture.
    3. Mix in the basil, oregano, salt, pepper, 3 cups of the vegetable juice and the tomatoes. Bring to a boil then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Remove from heat. Add in pasta and stir to combine. Add additional vegetable juice if desired and more salt and pepper to taste. Enjoy!

Notes

  • Make this meal vegetarian by using two cans of beans (any type) drained and
    rinsed, instead of the beef.
  • Recipe approved by Ellie Krieger, Culinary Nutritionist (RD) for Tomato Wellness.com

Nutrition Information:

Serving Size:

About 2 heaping cups

Amount Per Serving: Calories: 540Total Fat: 15gSaturated Fat: 4gCholesterol: 50mgSodium: 470mgCarbohydrates: 75gFiber: 2gSugar: 11gProtein: 29g

Check out some of our other favorite comfort food meals:

California Avocado Veggie-Packed Meatloaf

California Avocado Veggie-Packed Meatloaf

Avocados are one of the most popular ingredients in a variety of dishes from all over the world. They are a great addition to any meal, especially since they are a rich source of heart healthy fats that keep you feeling full and satisfied. That’s why this delicious California Avocado Veggie-Packed Meatloaf is the perfect comfort food dish! This recipe packs a powerful nutrition punch, as it contains vegetables, canned tomatoes and avocado, making it a lot more nutritious than regular meatloaf. This high-quality protein-filled meal can be served with roasted potatoes, brown rice, or quinoa on the side, making it great for lunch leftovers and dinner meal preps throughout the week.

One of the other key ingredients in this nutrient-packed meatloaf is canned diced tomatoes—another fan favorite food found in various dishes around the globe. The incorporation of canned tomatoes enhance the flavor and juiciness of the meal itself, making it something the whole family will enjoy. Since this dish contains canned tomatoes (which are a wonderful source of the antioxidant lycopene) and other vitamins and minerals from the vegetables, you have a great source of nutrients and protein for your next meal! Not only is this meatloaf healthy and delicious, but it can be easily prepared in no time at all. The best part about this dish is that those who aren’t huge fans of vegetables will be able to genuinely enjoy it because the vegetables are hidden. This goes to show that adding more vegetables to your diet is not as difficult as you may think it is!

Get the full recipe by visiting our friends at California Avocados.

For other delicious recipes, check out some of our favorites:

Pan Seared Pork Chops with Bourbon Peach Compote
Easy Chicken Curry
Pizza Stuffed Chicken
Green Chile Posole Soup

Tuscan Potatoes and Vegetables

Tuscan Potatoes and Vegetables

Tuscan Potatoes and Vegetables

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness Potatoes and summer vegetables make a bright and healthy warm-weather side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Tuscan Potatoes and Vegetables
Ingredients
  • 2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3 TO 4 SMALL RED POTATOES
  • 1 MEDIUM ZUCCHINI
  • 1 MEDIUM YELLOW SUMMER SQUASH
  • 1 CAN (14½ OUNCES) DICED TOMATOES
  • ½ CUP DICED YELLOW ONION
  • 1 TEASPOON ITALIAN SEASONING*
  • ¼ TEASPOON GRANULATED GARLIC
  • ½ CUP GRATED PARMESAN CHEESE*
 
Instructions
  1. CUT POTATOES, ZUCCHINI AND SQUASH INTO ½-INCH CUBES. PLACE IN MICROWAVE-SAFE DISH. ADD TOMATOES, ONION, ITALIAN SEASONING AND GARLIC AND MIX WELL. SPRINKLE WITH CHEESE. COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 17 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
 
 
 
 
 


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