2 cups onion, diced 2 cups carrot, diced 2 cups zucchini, diced 2 T. olive oil 2 T. tomato paste 2 T. Hungarian paprika 2 T. freshly chopped parsley 1/4 t. ground nutmeg 2 cups Roma tomatoes, deseeded, and diced 1 - 15 oz. can kidney beans, rinsed, and drained 1 - 15 oz. can cannellini beans (or other white bean), rinsed, and drained 1 cup tomato juice 1 t. salt 1/4 t. freshly ground black pepper tofu sour cream, for garnish
In a large pot, saute the onion, carrot, and zucchini in the olive oil, for 5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg, and saute an additional 2 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 15 minutes. Taste and adjust the seasonings, if needed. Serve the goulash in bowls alone, or over pasta, Vegan Dumplings, grains, or mashed potatoes. Top individual servings with a dollop of tofu sour cream.