This recipe comes to you all the way from the great state of Kansas and more specifically my Grandma’s recipe book.  Technically there isn’t an exact recipe of my Grandma’s Goulash, but this is pretty darn close.  Her Goulash was inspired by her German roots and although I don’t know the exact origin, I know it was and still is a prized family recipe.  It’s not fancy or overly complicated, which is why it’s so lovable.  It’s simple, no frills, comforting, and delicious.  The original recipe was not plant-based or gluten free, so I made a few tweaks and to my delight this version tastes just like I remember.



Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull adapted from Grandma Evelyn

Yields 6 servings



  • 1 yellow onion, finely diced
  • 2 cloves garlic, finely minced
  • 1 package Beyond Meat Beefy Crumble (available in the freezer section at Whole Foods and Safeway)
  • 2-15oz. cans no salt added tomato sauce (organic, if possible)
  • 1-18oz. jar Organic Crushed Tomatoes Jovial Foods (available at Whole Foods)
  • 15oz. water or veggie broth*
  • 2 tsp. chili powder, or to taste
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt, or to taste
  • 1-12oz. box Organic Brown Rice Farfalle Pasta Jovial Foods (available at Whole Foods), cooked according to package directions



  • Fill a large pot with water and a dash of salt. Cover and bring to a boil.
  • Cook pasta according to directions, until pasta is al dente.
  • Rinse, drain and set pasta aside when ready.
  • Meanwhile, in another large pot over medium heat, sauté diced onion using water/veggie broth or small drizzle avocado oil (about 1 tsp.). Cook for 3-5 minutes, or until onions are caramelized and brown.
  • Add minced garlic and cook for another minute.
  • Add frozen Beyond Meat Beefy Crumbles. Stir and let cook for about 5 minutes, or until warmed through.  Add water/broth as you go to prevent sticking.
  • Stir in tomato sauce and crushed tomatoes.
  • *Fill one of the empty tomato sauce cans with water or veggie broth and add to the pot.
  • Bring to a bubbling simmer and stir frequently for 5-10 minutes.
  • Incorporate seasonings and reduce heat to low-medium.
  • Cover and let simmer for another 5 or so minutes. Stir occasionally to prevent sticking.
  • Fold cooked pasta into sauce and adjust seasoning to taste.
  • Serve with a big, green salad and enjoy!


  • The suggested brands are simply guidelines. If you can’t find them or have other preferred brands, go with what you know and like.


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 11/17/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Tabata Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel – Tabata Circuit

6AM Sunup Moraga Co-Ed class – Coach James – HIIT Thursday

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Tabata Circuit

8:15AM Sunshine Moraga Womens only Class – Coach James – HIIT Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – Tabata Circuit

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class)