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 pre-cooked pepper and onion, 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.
- 2 Tbsp olive oil
- ½ onion, thinly sliced
- 1 red pepper, chopped
- 2 pounds white or brown mushrooms (or a mix of mushrooms such as 4 Portobello mushrooms, 1 pound white mushrooms, and 1/2 pound shitake mushrooms), chopped
- 1 can (14 oz/398 ml) diced tomatoes
- 2 cups vegetable broth
- 1 tsp garlic powder
- 1 ½ Tbsp paprika
- 5 to 6 sprigs of fresh thyme
- salt to taste
- In a large skillet, heat 1 tablespoon of olive oil. Add the onion and sauté until the onions start to soften, for about 4 minutes. Add the red pepper and cook until the pepper and onion start to caramelize for about 3 to 5 minutes. Transfer to a plate and set aside.
- In the same skillet, heat one tablespoon of olive oil. Add the mushrooms and cook stirring occasionally, until the water that was released by mushrooms starts to evaporate.
- Season the mushrooms with salt and garlic powder and continue cooking until the mushrooms are soft, reduced in volume, and the mushroom liquid has almost evaporated, for about 5 to 7 more minutes.
- Add the pre-cooked pepper and onion, diced tomatoes, vegetable stock, paprika, and thyme. Stir well. Bring to a boil, cover, reduce the heat and let it simmer for about 20 minutes.
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Serving Size1/6 of recipe
Amount Per ServingCalories 101Total Fat 5.1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 4.2gCholesterol 0mgSodium 196.8mgCarbohydrates 12.4gFiber 3.4gSugar 5.8gProtein 5g