Kent on Variety

Kent B.

August 16, 2022

I love the recipes that come with the LeafSide Meals. I created my own with the Tex-Mex Savory-Bowl:

Tex Mex Savory-Bowl Goulash


1(one) small yellow onion (chopped)
2 (two) garlic cloves (minced)
1(one) 8oz. box of fresh mushrooms (diced)
1(one) 15 oz. can “No salt Added” pinto beans (drained and rinsed)
1(one) 14 oz. can “No salt Added” fire roasted tomatoes
1 tea. Cumin
½ tbs. dried oregano
1 tea. Chipotle chili powder
½ tea smoked paprika
1 tb. Benson’s table tasty or other salt substitute (or 2 Tb lemon juice)
1 package Tex Mex Savory-Bowl
2 ¼ cups low sodium vegetable broth
1 – 1 ½ cups frozen corn
1(one) box gluten free fusilli pasta or large elbow macaroni (I like quinoa pasta works best) Cooked separately according to directions.
¼ cup Go Vegie Parmesan or other vegan parmesan


Cook Pasta Separately in another pot according to instructions, strain and set aside
In an 8 quart pot Add chopped onions and minced garlic to a large hot pot and Sauté on medium heat till brown. Add a little broth if the onions stick to the bottom
Add diced mushrooms and add a splash of broth and put the lid on to let them cook down.
Stir in drained and rinsed pinto beans, Fire roasted tomatoes and spices
Add 2 cups of broth and stir in 1 pkg. TexMex savory bowl. Put lid on pot and let simmer 5-10 minutes
Add desired quantity of corn
Stir in the pasta to the mixture and add more broth as needed or to your taste
Stir in ¼ c of vegan parmesan.
Serve and sprinkle more parmesan on top if desired.

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