Mushroom goulash vegan
The hearty, aromatic, delicious mushroom goulash is an ideal hot main meal for both a holiday dinner and an ordinary weeknight supper. It tastes spicy, slightly smoky, is vegan, healthy and filling. Especially on cold days, a goulash with mushrooms like this is just the thing. With this recipe it is easy and quick to make with common ingredients.
Servings 5
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.