Plant Based Goulash

Servings: 6-8
Time: 30 minutes

INGREDIENTS
8oz. Whole grain uncooked elbow pasta (about 6 cup cooked)
1 cup frozen diced onion (1 medium onion)
1½ cup frozen pre-cooked, sliced mushrooms
2 cups vegan ground beef crumbles
1 tsp. dried basil
1 tsp. onion powder
1 tsp. minced garlic (2 cloves)
1 tsp. Better Than Bouillon (Vegetable Base), or ½ tsp. salt.
1 (24oz.) bottle marinara sauce
4 tbsp. maple syrup
1 cup frozen corn

DIRECTIONS:
1. Cook pasta according to package directions, drain and set aside.

2. Meanwhile, put a large pot or skillet over MEDIUM-HIGH heat add mushrooms & onions and saute in a little water (or a drizzle of oil) until onions are soft. Add vegan ground beef and stir.

3. Add remaining ingredients (except corn and pasta) to mushrooms and onions. Cover and bring to a boil for 10 minutes, stirring occasionally.

4. Turn off heat and add frozen corn and pasta. Stir until thoroughly mixed, cover and wait 5 minutes for corn to warm through. Serve.

MAKE AHEAD FREEZER OPTION:
If you would like to make this and keep it ready in the freezer for a future dinner follow these directions.

1. Do not prepare the pasta. It doesn't freeze well.
2. Saute onions and mushrooms and turn off the heat.
3. Add remaining ingredients, stir, pour into an appropriate container and place in the freezer for up to 3 months.
4. To prepare the frozen Goulash, first prepare 8oz. of elbow pasta according to package directions. Meanwhile, dump frozen Goulash sauce into large pot over medium heat and cover. Break up and stir the Goulash as it thaws. Once it's thawed bring to a boil and cook for 10 minutes, stirring occasionally. Add the cooked elbow pasta and stir to combine. Serve.

Notes:
It would obviously take less time to thaw if you move it from the freezer to the refrigerator the day before, but I usually don't remember to do that.