Vegan mushroom goulash
- Goulash, Mashed potatoes, Mashed potatoes, mushrooms, Recipe, tempeh, vegan, vegetarian
approx. 30 min.
Vegan mushroom goulash
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For the mushroom goulash
- 125 g mushrooms (e.g. button mushrooms)
- 0.5 Pck. tempeh garlic-coriander
- 0.5 Onion
- 0.5 Carrot
- 0.5 Garlic clove
- 30 ml red wine
- 30 ml vegetable stock
- 0.5 teaspoon soy sauce
- 0.5 teaspoon cornflour
- 2 Tbsp milk (oat or soy)
- 0.5 Pinch of smoked salt
- 0.5 teaspoon paprika powder
- 0.5 Pinch of pepper
- A little thyme For the mashed potatoes
- 250 g potatoes (floury)
- 80 ml milk (e.g. oat milk)
- 0.5 dash of cream (e.g. oat cream)
- 0.5 Pinch of nutmeg
- 0.5 teaspoon salt
Description
Preparation
Finely chop the onion and garlic clove and fry briefly in a pan. Slice the mushrooms, dice the carrot and add both to the pan.
Break the tempeh into pieces with your hands and fry in the pan.
As soon as everything has taken on some color, deglaze with red wine and vegetable stock and simmer until the carrots are almost cooked.
Mix the cornflour with the milk, add to the pan and stir well so that the sauce thickens.
Add the soy sauce and season with smoked salt, paprika, pepper and thyme.
Peel the potatoes for the mashed potatoes and cut into cubes. Cover with water and cook in a pan for about 15-20 minutes, then drain and mash with a potato masher.
Bring the milk to the boil briefly, pour over the potatoes and stir everything into a creamy mash. Season to taste with salt and nutmeg.
