This hearty stew is was inspired by the traditional goulashes of Eastern Europe. The mushrooms provide a meaty foundation and are slowly simmered in a rich, spicy, brown sauce and then served with your choice of starch.

Hearty Mushroom Goulash [Vegan, Gluten-Free]

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Calories

190

Serves

4

Cooking Time

40

Ingredients

  • 1.1 pounds mushrooms, sliced
  • 2 onions, roughly chopped
  • 1 red peppers, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon paprika powder
  • 2 tablespoon tomatoes
  • 1 cup oat cream
  • 1 cup vegetable broth
  • 1 tablespoon small chopped parsley
  • 1 tablespoon of coconut oil
  • Salt and pepper

Preparation

  1. Heat the oil in a pan and then fry the onions, garlic, and mushrooms for 5 minutes.
  2. Add the tomato paste and mix it with the broth.
  3. Bring this to the boil, stir in the cream, add the pepper cubes, and simmer it for 10 minutes.
  4. Finally, season it with paprika, salt, and pepper to taste.
  5. Just before serving, add the parsley and stir it in. You can serve this with whatever starch you would like or eat it as is.

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Nutritional Information

Per Serving: Calories: 190 | Carbs: 14 g | Fat: 12 g | Protein: 7 g | Sodium: 39 mg | Sugar: 8 g Calculating not including salt. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. Hi, Should I let it cool completely before freezing? Can the mushrooms withstand cold freezer? How long can I keep it in the freezer?

    1. Homemade oat cream
      You need a nutbag or cheese cloth to make this recipe. You also need a mixer.

      Ingredients
      1,5 dl / 55 gram rolled oats (gluten-free)
      6 dl / 600 gram water
      A good pinch of (sea)salt
      ——————-
      2 tablespoons / 30 gram of neutral oil (t.e.x sunflower or canola)

      How do I do it?
      1. Measure the water and pour it in a small saucepan. Let it come to a boil.
      2. Add the oats, stir around so that everything is well mixed. Set the pan aside and leave it covered for 30 minutes.
      3. Add salt and oil to the pan and pour everything into a blender. Mix until you have a smooth cream.
      4. Pour the cream into a nutbag or cheese cloth with a bowl underneath. Squeeze out all fluid. Collect the fluid in the bowl. If you mixed it really well, there will be almost nothing left in your nutbag when ready.
      5. Voila! Your cream is ready to be poured over a sterilized (add boiling water to it few times) bottle. It keeps well in the refrigerator for about two weeks.