Vegan Mushroom Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 carrot (s)
- 1 leek
- 1 red pepper (s)
- 1 large onion (s)
- 1 clove garlic
- 500 g mushrooms, brown
- 2 sprigs thyme
- 2 tablespoon tomato paste
- 1 tablespoon paprika pulp
- 2 teaspoons, heaped vegetable stock, organic, instant
- 250 ml white wine, dry, vegan
- 1 can tomato (s), chunky
- salt
- pepper
- Paprika powder, noble sweet
- Cayenne pepper
- Onion powder
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Separate the stalks from the mushrooms and quarter the mushrooms. Sear the stems and quarters in a little oil in a high saucepan. Cut the remaining vegetables into large pieces and add to the mushrooms. Continue to fry until everything has got some color. Stir in tomato and pepper pulp and fry briefly. Pluck the thyme from the stems and add. Deglaze with wine. Stir in the tomatoes. Fill the empty tomato can with water and pour in. Bring to a boil. Stir in the broth. Let everything simmer on low heat for an hour with the lid closed. Then simmer for another hour without the lid. If necessary, longer until the goulash has reached the desired consistency.
- Season well with salt, pepper, paprika and onion powder, cayenne pepper and oregano.
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