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

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