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Love & Best Dishes: Grammy Peg's American Chop Suey Recipe | Vegetarian Goulash
Jan 21, 2023
Grammy Peg's American Chop Suey Recipe | Vegetarian Goulash - A friend shared how to make an American chop suey recipe vegetarian, and you'd never guess it wasn't made with real meat! Don't miss out on this vegetarian comfort food recipe.
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Grammy Peg's American Chop Suey Recipe: https://www.pauladeen.com/recipe/grammy-pegs-american-chop-suey/
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0:00
- This is from Sean
0:02
Cona.
0:05
Conat. - Conat.
0:07
- Conat, Conat.
0:11
And he said, "Dear Paula,
0:13
I wanna share you,
0:14
I wanna share with you a modern,
0:16
a modernized version of an old recipe from my Granny Peg."
0:21
"American chop suey."
0:24
He said, "Granny, Grammy," he called her Grammy,
0:28
"Peg made her chop suey in the traditional
0:31
New England way with real ground beef.
0:34
However, is very difficult to taste any difference
0:37
when using vegetarian ground beef products."
0:41
Y'all I didn't even know they existed
0:43
and I've never used them.
0:44
So today is the first time ever for me.
0:47
He said, "Honestly, my dad is the
0:49
biggest meat and potato guy out there,
0:52
and he loves these vegetarian products,
0:55
which are a much healthier alternative."
0:59
"So maybe if you try this one pot wonder recipe
1:03
you could let Michael taste it,
1:05
but don't tell him it's vegetarian,
1:08
and let's see if he can taste the difference at all."
1:12
So I'm gonna do that.
1:14
I'm gonna do that, Sean.
1:16
So here's Grammy Peg's chop suey.
1:21
And here is the
1:23
plant-based
1:25
meat substitute.
1:26
And y'all, it looks just like brown ground beef.
1:31
I mean this is, this is crazy.
1:34
Is Lulu whinin' somewhere?
1:37
- [Speaker 1] Has she had a treat today?
1:38
- Oh, she, like three. - [Speaker 1] Okay.
1:42
- So
1:43
it's a pound of
1:47
the plant-based
1:50
ground beef.
1:51
Elbow macaroni.
1:53
To me, this sounds like
1:55
very close to the goulash that I make for Bobby.
1:58
- [Eddie] It's your goulash.
2:00
- I can't wait to share this recipe with Bobby
2:02
because, you know, Bobby really watches
2:06
everything he puts into his body, and so does Cloud.
2:09
And they in turn do the same thing with their children.
2:13
- [Eddie] The first time you were making,
2:15
you said you were making goulash.
2:17
In my mind, I thought,
2:19
and you put it down in front of me,
2:20
I was like, "Well this is American chop suey."
2:23
- So, that's what y'all call it?
2:25
American chop suey?
2:26
- [Eddie] In my mind I was thinking, goulash,
2:27
she's making a bunch of like, vegetables, you know?
2:31
I thought you were stewing vegetables or something.
2:34
- Huh.
2:35
So the first directions are-
2:40
I tell you, a pound of
2:43
elbow macaroni makes a ton.
2:46
So, Sean, I'm probably not going to
2:48
wind up using that much macaroni,
2:51
'cause I don't want to overpower the
2:54
chop suey meat.
2:57
So, a large white onion, all right.
2:59
Boil the water in a medium pot.
3:02
And he recommends, you know,
3:05
straining and rinsing this with cold water.
3:09
And then just set it aside.
3:10
So, in the same pot that we boil the macaroni in,
3:14
we going to crumble the vegetarian ground beef.
3:18
Well, it's already crumbled.
3:21
That's crazy.
3:22
- [Speaker 1] And it comes in the frozen section.
3:26
- That's crazy.
3:30
All right, so-
3:31
- [Speaker 1] And two bags makes-
3:33
- 20 ounces, which would be-
3:36
- [Speaker 1] I looked up the number of grams
3:38
and it's two bags to make one pound.
3:40
- Okay, well I'm gonna just go ahead and use the two full.
3:45
Alright, now let's see, what is this?
3:47
- [Eddie] So it's a plant-based, so what is it?
3:48
Soy, just a soy-
3:50
- [Speaker 1] No, it says, "no soy, no gluten."
3:53
I'm not really sure what it is, we need Sean here.
3:56
- It's water, pea protein.
3:59
What kind of pea protein is that?
4:02
Let me look, P-E-A.
4:05
Vanilla and sunflower, all rice flour, spices.
4:14
Turn, I don't see how they get it that way.
4:15
- [Speaker 1] 14 grams of protein.
4:17
It's got a lot of protein.
4:18
- That's a lot of protein,
4:20
which is really, really good.
4:22
- [Speaker 1] And only two carbs,
4:23
two grams of carbohydrate.
4:25
- No!
4:26
- [Speaker 1] No cholesterol.
4:27
- Let's look over here
4:28
and see the carbs over here, whoa, wow kabow.
4:31
- [Speaker 1] We're gonna put it all.
4:32
- Wow kabow.
4:35
So,
4:36
he said,
4:41
add the vegetarian ground beef, black pepper,
4:45
and Worcestershire sauce.
4:48
So I'm not going to put all that bell pepper
4:51
because I have a feeling
4:53
that the grandchildren may be getting the bulk of this.
4:57
All right, let's see how much.
4:58
- [Speaker 1] One teaspoon. - One teaspoon.
5:00
- [Speaker 1] And I put the teaspoon down,
5:01
but I guess you're not gonna use it.
5:05
- That's one teaspoon, right?
5:07
- [Speaker 1] Works for me.
5:09
- All right, so we're gonna just brown this,
5:13
although it's already brown.
5:15
But I'm gonna just get it hot and,
5:19
probably put it back in that bowl.
5:21
And then we will-
5:26
What kind of fat are they using?
5:29
- [Speaker 1] Well you do have some butter
5:30
that you're gonna add into the-
5:31
- Okay, melt the butter,
5:32
and then saute the onions and bell pepper.
5:34
Italian seasoning and garlic
5:35
for four minutes over medium meat.
5:38
So, as soon as this gets hot, I'm gonna put it in here.
5:42
We're through with that.
5:46
And we're through with the black pepper.
5:50
Okay, so we got that hot.
5:53
And now, I'm gonna add our butter
5:57
and we're gonna saute our onions
6:01
and our bell pepper.
6:04
You know, I really, I've said it so many times,
6:06
but I just love,
6:08
you know,
6:10
getting little notes and recipes from y'all to see what
6:15
folks are doing in other places.
6:18
It just,
6:22
I just really, really like it, so I appreciate it, Sean.
6:26
I appreciate you
6:28
sharing
6:30
Gammy Peg's
6:33
American chop suey.
6:34
- [Speaker 1] And he put his own spin to it.
6:37
- Yes, yes.
6:39
Now I, I guess this, you would do it this way
6:42
because of people that are-
6:45
- [Speaker 1] Are you gonna put this in-
6:46
- Yeah, yes, that are trying to
6:51
lessen their
6:53
amount of meat that they're eating.
6:56
- [Speaker 1] Well, there aren't just vegan.
6:57
A lot of people are not vegan.
6:58
- Yeah, a lot of, you know,
6:59
I have a lot of people saying,
7:01
do you do any vegan things?
7:05
- [Speaker 1] I call this a vegan recipe.
7:07
- Yeah, this is kind of, I guess.
7:09
- [Speaker 1] I mean, it's not meat.
7:10
- It's cheese and I don't, I don't know, yeah.
7:13
All right, so now I'm gonna add our Italian seasoning
7:18
and some garlic.
7:21
And Sean said to let this cook for about four minutes.
7:25
These look good and sweated out, y'all.
7:28
So now we're gonna start adding
7:32
our tomatoes, and we got a can of tomato sauce.
7:39
I mean,
7:40
over the break we were talking about
7:42
this truly is a one pot wonder.
7:45
You know, it,
7:46
usually, I'll cook my goulash for
7:50
a long time.
7:52
You know, two or three hours.
7:54
But this is so quick.
7:56
Alright, so we got our tomato sauce, our diced tomatoes,
7:59
and now we're gonna add our tomato paste.
8:03
- [Speaker 1] That's a fourth of a cup.
8:04
- A fourth of a cup.
8:06
Well this is gonna make it real rich
8:08
and it's gonna thicken it up for us.
8:15
And I'm gonna add a little bit of sugar.
8:19
This is coming to a boil pretty quickly.
8:22
So now I'm gonna add,
8:25
not one pound of macaroni, Sean.
8:28
Did your mama add that much macaroni, Eddie?
8:31
- [Eddie] I have no idea.
8:33
- You don't remember?
8:35
- [Speaker 1] She probably had to triple this.
8:37
- Yes, Eddie is one of nine children.
8:43
So I'd say last gets the jelly class in a family like that.
8:46
- [Eddie] Well, I know it wasn't soupy but-
8:48
- It wasn't soupy? - [Eddie] No.
8:53
- So, I mean, that's a lot of macaroni.
8:58
And I'm gonna add our beef substitute.
9:05
Does your mother ever use anything like that?
9:11
You know, if I put all that macaroni,
9:17
that's too much, I think.
9:19
Maybe that's a pound cooked.
9:23
You know?
9:25
Because that would,
9:26
that would certainly make a difference.
9:30
All right, so,
9:32
that's it, y'all, besides the cheese.
9:37
And
9:39
Sean said to just stir this in
9:42
until it melts.
9:45
And I think he said cook it for like five minutes, y'all.
9:48
- [Speaker 1] Not long.
9:49
- Yeah, not long at all.
9:55
And it looks delicious, I can't wait to taste it.
9:59
This looks pretty good, y'all.
10:03
Chop suey.
10:05
That is so funny to me.
10:08
All right, here we go.
10:25
I can't tell that that's not meat.
10:33
Oh, Sean did tell me to
10:36
add salt, you know, at the last, to season it.
10:51
It's good, Sean.
10:54
Of course, I would let it cook a little bit longer
10:57
than five minutes so I'm going
11:00
to pull out the lid for this particular pot
11:04
and
11:07
put it down low.
11:09
And Sean also said, at the end,
11:13
you can salt it then, because we didn't put any salt in it.
11:19
And I didn't put a whole lot of pepper.
11:23
You know, in case this winds up on a child's plate.
11:26
- [Speaker 1] And hot sauce, remember.
11:27
- Oh, yeah, yeah, he said use Frank's Hot Sauce.
11:32
But we would use Paula Deen Hot Sauce
11:34
in our house, 'cause that's our favorite.
11:38
All right, so here we go.
11:41
Sean, thank you so much for sharing,
11:44
you know, a piece of your
11:46
life that meant a lot to you, having your Grammy Peg.
11:52
So I love it when y'all help me
11:54
send love, and best dishes, y'all.
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