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This hearty, aromatic, delicious mushroom goulash is an ideal hot main meal for both a holiday dinner and a regular weeknight supper. It tastes spicy, slightly smoky, is vegan, healthy and filling. Especially on cold days, such a goulash with mushrooms is just the thing.
It is easy and quick to make with common ingredients. A detailed mushroom goulash recipe with exact quantities and step-by-step instructions can be found below.
Which mushrooms for mushroom goulash?
I used fresh brown mushrooms for my mushroom goulash. You can use dried mushrooms instead, such as porcini. A mixture of fresh and dried mushrooms is also suitable for the recipe.
If you use dried mushrooms, you will need much less of them than of the fresh ones. Also, you need to soak dried mushrooms briefly in hot water beforehand and then drain them.
Use spices and herbs of your choice
To make your mushroom goulash flavorful, you should season it well. It’s just like with vegan lentil patties or oatmeal patties. Use spices and possibly fresh herbs of your choice. Which ones you use depends entirely on your taste.
If you like vegan goulash with mushrooms spicy, you can add some chili powder**. With thyme**, marjoram** or nutmeg** you can also refine it additionally. Fresh parsley also goes well with it.
I seasoned my mushroom goulash with smoked paprika**, fresh rosemary and black pepper.
Experiment with vegetables
You can use a variety of vegetables for the mushroom goulash recipe. I cooked it with carrots and bell peppers. Alternatively, you can leave them out or add just one of them.
You can also add tomatoes, peas or tomato paste to the vegan goulash. Instead of fresh vegetables you can also use frozen ones.
Use vegan red wine
Not all red wine you buy in supermarkets or online is vegan. It may contain animal by-products.
Therefore, make sure that you use vegan red wine** for the mushroom goulash recipe. Most of the time it is explicitly stated on the wine label.
Thicken mushroom goulash as desired
If you want the sauce to be creamier, you can add some starch. To do this, dissolve about a tablespoon of corn or potato starch in a small portion of cold vegetable milk, such as soy milk, almond milk or lupine milk. Add the starch mixture to the mushroom goulash just before it is done cooking. You need to stir thoroughly and remove the dish from the heat after a few minutes, as it thickens very quickly.
I find that thickening the goulash with mushrooms is absolutely unnecessary. However, you can decide according to your taste whether to do it or not.
How to serve vegan goulash with mushrooms?
The goulash with mushrooms fills you up and is perfect as a full hot meal. You can serve it for lunch or dinner.
The vegan mushroom goulash tastes delicious with mashed potatoes. You can serve it just as well with potato dumplings. Pasta is also a perfect accompaniment. You can make pasta yourself for it.
Moreover, the mushroom goulash is delicious on its own with fresh whole wheat bread or baguette. After all, the dish is similar to a stew.
This mushroom goulash is
- hearty,
- spicy,
- slightly smoky,
- full of flavor,
- heavenly delicious,
- with mushroom and vegetable pieces,
- vegan,
- healthy,
- filling,
- aromatic,
- easy and quick to make,
- ideal as a warm main course.
Simple mushroom goulash recipe
The mushroom goulash recipe you’ll find here below in the recipe box is pretty simple.
First you have to cut the vegetables into cubes or small pieces. Then fry them briefly. Seasoning must not be forgotten. Then add liquid ingredients, such as red wine, vegetable broth. Simmer the goulash with mushrooms for about 15 minutes until the vegetables are cooked.
And you can serve it.
How to make goulash with mushrooms: tips and tricks
- Instead of fresh mushrooms, you can use dried mushrooms for the recipe. You need much less of them. And they need to be soaked in hot water beforehand.
- You can refine the vegan goulash with any herbs and spices.
- Instead of carrots and peppers you can use other vegetables or omit the vegetables completely.
- For the vegan mushroom goulash, make sure your red wine is vegan.
- Serve the vegan goulash plain, with bread, with mashed potatoes or potato dumplings.
Did you make mushroom goulash according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the vegan goulash with mushrooms.
Looking for more recipes for hearty vegan main dishes? Try some more:
- Cauliflower curry – vegan recipe with coconut milk for Indian dish
- Mushroom stroganoff – vegan recipe for the popular Russian dish
- Avocado pasta – quick recipe for vegan noodles with avocado
Mushroom goulash vegan
Ingredients
- 500 g mushrooms
- 3 carrots medium
- 1 bell bell pepper red
- 150 ml red wine** vegan
- 300 ml vegetable broth
- 1 onion
- 3 cloves of garlic
- 1 tbsp mustard
- 1 tbsp soy sauce**
- 1 sprig of fresh rosemary
- 1/2 tsp smoked paprika powder**
- black pepper
- salt
- vegetable oil for frying
Instructions
- Cut mushrooms, carrots and bell bell pepper into cubes. Peel onion and garlic and chop them finely.
- In a deep frying pan, fry onion and garlic in vegetable oil until translucent.
- Add carrots and fry over high heat, stirring, for 3 minutes.
- Add mushrooms, bell bell pepper, smoked paprika powder, salt and black pepper to taste and continue to stir-fry over high heat for about 10 minutes.
- Add red wine and stir it.
- Add vegetable broth, mustard, soy sauce, whole rosemary sprig (you can take it out before serving), stir, bring to a boil and then simmer over low heat for about 15 minutes until the vegetables, especially the carrots, are cooked.
Notes
- Instead of fresh mushrooms, you can take dried mushrooms. From them you need much less. And they must be soaked in hot water beforehand.
- You can refine the vegan goulash with any herbs and spices.
- Instead of carrots and peppers you can use other vegetables or omit them completely.
- Note the detailed tips and tricks for making the mushroom goulash above in the post.
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