Sometimes you just want to get dinner on the table. I rely on this Rice Cooker Pasta and Veggies recipe when my schedule is overloaded. It’s a tasty meal you can make with minimal effort and it’s easy to keep the ingredients on hand.
My Version of American Goulash
American Goulash is one of the first meals I learned to prepare as a young adult. You brown some ground beef, add pasta sauce, cooked pasta and mixed veggies – stir it all together and voila – you have a meal!
Naturally I gravitated to making a plant-based version of American Goulash when I began experimenting with rice cooker pasta.
Why a rice cooker? Because you can toss in the ingredients and practically forget about them!
Rice Cooker Pasta and Veggies
This recipe features just a few basic ingredients:
- Pasta sauce
- Frozen veggies
- Vegan Parmesan Cheese
I find this simple combination just as satisfying as the original meat laden version. However, if you really have a yen for a meaty texture you could try adding some cooked lentils to the dish. I’ve been known to add left over lentil taco “meat.” Apparently I have no respect for the ethnic boundaries of cuisine. I say all is fair in the pursuit of a quick and tasty meal.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.