This mushroom goulash is very filling and comforting. It can be served over healthy grains such as buckwheat or quinoa as well as with roasted vegetables. It also tastes great as a pasta sauce.

Did you know that mushrooms are not a vegetable, but a fungus?

If you just thought: “Fungus? Yakies! Who would want to eat that!” You would be totally wrong! Contrary to popular belief, mushrooms are highly nutritious. They are a great source of protein and supply a variety of amino acids, vitamins, and minerals.

Mushrooms have a very nice “meaty” texture and are a great substitute for meat.

Interesting fact: all mushrooms must be cooked to get the nutritional value. The cell walls cannot be digested unless they are tenderized by heat.

Today, I am sharing with you a very easy mushroom goulash recipe which can be prepared in a few easy steps: (please scroll down for the full recipe).

How to make vegan mushroom goulash:

Step 1:  In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté until the onion starts to soften, for about 4 minutes. Add the red pepper.

Step 2: Cook until the pepper and onion start to caramelize, for about 3 to 5 minutes. Transfer to a plate.

Step 3: Add one more tablespoon of olive oil to the same skillet. Add the mushrooms and cook until the mushroom liquid starts to evaporate. Season the mushrooms with salt and garlic powder.

Step 4: Continue cooking the mushrooms, stirring occasionally, until the mushrooms are soft, reduced in volume, and the mushroom liquid has evaporated, for about 5 to 7 minutes.

Step 5: Add the diced tomatoes, vegetable broth, thyme, and paprika. Stir well.

Step 6: Bring to a boil, cover, reduce the heat and let it simmer for about 20 minutes.

 

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