Vegan mushroom goulash

approx. 30 min.

Vegan mushroom goulash

Number of portions
    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 soya)
  • 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 tsp salt

Description of the

Vegan & hearty - this vegan mushroom goulash is a real explosion of flavour!

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 coloured a little, 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 soya 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. Flavour with salt and nutmeg.

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