GOULASH or GULASZ

1~2~~~~~~~6~ 4T nutritional yeast
1~2~~~~~~~6~ 3T soy sauce
1~2~~~~~~~6~ 2C water
~~2~~~~~~~6~ 200gram soy chunks
~~2~~~~~~~6~ water to cover
~~~~3~4~5~6~ 1 large yellow onion(chopped)
~~~~3~4~5~6~ 1 leek (chopped)
~~~~3~4~5~6~ .5lb(8oz) mushrooms(chopped)
~~~~3~4~5~6~ salt
~~~~3~4~5~6~ pepper
~~~~3~4~5~6~ olive oil for sauteing(.25C or more)
~~~~~~4~5~6~ 2C parsnip(diced)
~~~~~~4~5~6~ 1.5C carrot(diced)
~~~~~~~~5~6~ 1 gallon veggie stock or broth
~~~~~~~~5~6~ 2-28oz cans diced tomato
~~~~~~~~5~6~ 1-6oz can tomato paste
~~~~~~~~5~6~ 4C brussel sprouts(whole)
~~~~~~~~5~6~ 2C cabbage(chopped)
~~~~~~~~5~6~ 1.5C frozen peas
~~~~~~~~5~6~ 4 medium/small potatoes(cubed)
~~~~~~~~5~6~ 10 cloves garlic(smashed or pressed)
~~~~~~~~5~6~ 4T tahini
~~~~~~~~5~6~ 6T paprika
~~~~~~~~5~6~ 3T dill weed(dry)
~~~~~~~~5~6~ 2T basil(dry)
~~~~~~~~5~6~ 2T sage(dry)
~~~~~~~~5~6~ 1T onion powder
~~~~~~~~5~6~ 1T garlic powder
~~~~~~~~5~6~ 2t corriander seed
~~~~~~~~~~6~ 1 medium bunch italian parsley(chopped)
~~~~~~~~~~6~ salt/pepper/sugar to taste

1~ mix.
2~ stir. pat down flat. add enough water to cover. stir agian and pat down. bring to boil. turn off heat. let sit to absorb liquid.
3~ saute till tender.
4~ saute like 10 more minutes.
5~ medium boil till brussels and potatoes or done. turn off heat.
6~ add. i usually end up putting approximately: 2T salt, 2T soy sauce, 2T sugar, and 1T black pepper at the end. it mostly depends on the broth or stock you use. just add a little at a time, keep tasting it, and youll be fine.

*note* dont add salt before you cook the potatoes or they will take forever to cook. and this is a very fancy version. you can change a ton of stuff. i wouldnt though. just gets borring.