Garden Patch Goulash

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 or
Lemon-Dill Tofu Cream.

Serves 6-8