Hungarian Mushroom Soup "CreamY"

2 c. chopped onions/3 tbsp. all-purpose/1 tsp. salt/ground black pepper/2 tsp. lemon juice/1/4 c. chopped fresh pa/1 lb sliced mushrooms/2 tsp. dried dill/1 tbsp. paprika/1 tbsp. soy sauce/2 c.vegetarianbroth/1 c. milk/4 tbsp. unsalted butter
1/4 cup of diced parcsley

Add some butter to a large pot over medium flame.
Saute the onions for 5 min.
Next add the mushrooms cook 5 min.
Add in the dill, paprika, soy sauce, and the broth.
Reduce to low, cover with a lid and simmer for approx 15 min.
Now in a separate bowl, whick together the milk and flour
Pour this in the soup and stir.
Next you want to cover this with a lid and cook on low for 15 min.
Finally, add in salt, pepper, lemon juice, parsley, and sour cream.
Mix this all together and cook on low for approx. 3-5 in.
Ladle up and serve!

Gouloush!!

Ingrediants

2 Bags of Boca/mornig star Ground Beef

or any other vegetarian ground beef

1 small Onion; chopped
1/2 Green bell pepper; chopped
1 jar Spaghetti sauce

8 ounces of elbow macaroni
1/2 cup Water
1 tablespoon Garlic salt

1/2 teaspoon Black pepper
1 cup Shredded Mozzarella cheese

Directions

Preheat oven to 350 degrees. Coat a 2 1/2 quart baking dish with nonstick cooking spray*
In a large skillet, brown ground beef, onion, and green bell pepper over medium-high heat 6 to 8 minutes, Drain off excess liquid. Add spaghetti sauce, macaroni, water, garlic salt, and black pepper; mix well.

Pour the mixture into baking dish. Cover and bake 25 minutes. Uncover; top with Mozzarella cheese and bake 15 to 20 minutes more, or until cheese has melted and casserole is heated through.

Hungarian Stuffed Cabbage vegetarian style

What you need

1 Large cabbage
½ kilogram of Boca Ground Crumbles

1 1/4 cups Long grain white rice

salt

pepper

1 Onion

Red Hungarian Paprika

3 Large fresh garlic cloves pressed

2-3 Eggs

2 small cans of contadina tomato paste

1 kilogram Saurkraut

Oil and flour

Directions

1. Remove the cabbages core. Separate the leaves and boil uncovered. 5 minutes or until soft enough for rolling. Let dry .

2. Combine the Boca Ground Crumbles, rice, eggs and spices, mixing with your hands. Spread out a leaf of cabbage and put around 2 tablespoons of mixture in the center. Fold the sides up and roll the ends. Continue this process with the rest of the cabbage.

3. In a pot, start adding chopped cabbage with sauerkraut. Then add the the stuffed cabbage. Put one otherr layer of chopped cabbage and sauerkraut on that, then another layer of stuffed cabbage. Keep going doing this till your out of stuffed cabage.

4. Add tomato saft, and the water. Simmer for one and half hour.

5. Make roux. 1 tablespoon of oil, 1 tablespoon of flour, paprika

6. Serve stuffed cabbage with sour cream.