Skip to Content

Vegan Mushroom Goulash

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.

Vegan mushroom goulash in a pot, garnished with thyme. Top view.

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.

Onion and bell peppers in a frying pan.

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

Sauteed onions and red bell peppers in a frying pan.

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.

Chopped mushrooms in a frying pan.

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.

Sauteed mushrooms in a frying pan.

Step 5: Add the pre-cooked pepper and onion, diced tomatoes, vegetable broth, thyme, and paprika. Stir well.

Vegan mushroom goulash.

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

Vegan mushroom goulash in a pot with a wooden spoon. Side view.

If you love mushrooms, check out this Instant Pot Mushroom Barley Soup , these Savory Steel Cut Oats with Mushrooms, and these Goat Cheese Mushroom Crostini.

Vegan Mushroom Goulash

Vegan Mushroom Goulash

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This mushroom goulash is ready in just a few easy steps. Can be served as spaghetti sauce or over grains. Very filling and comforting.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information
Yield 6 Serving Size 1/6 of recipe
Amount Per Serving Calories 101Total Fat 5.1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 4.2gCholesterol 0mgSodium 196.8mgCarbohydrates 12.4gFiber 3.4gSugar 5.8gProtein 5g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bill

Saturday 13th of February 2021

It was good but needs more flavor. Put it on quinoa, don’t think it would work on spaghetti but maybe a smaller noodle pasta.

Vanessa

Tuesday 30th of June 2020

Delicious! Served it over quinoa for a low carb meal.

Maria Ushakova

Thursday 2nd of July 2020

So glad you enjoyed it!

Lauren

Wednesday 5th of February 2020

What temperature are we supposed to cook the onions and peppers and the mushrooms? Just says heat pan;

Maria Ushakova

Wednesday 5th of February 2020

Over medium heat should be fine. Adjust the temperature as needed.

Claudia

Monday 15th of July 2019

Your meal look amazing, can you send me other Vegan recipes. Thank You

Maria Ushakova

Monday 15th of July 2019

Hi Claudia! All my vegan recipes can be found here: https://www.mariaushakova.com/tag/vegan/

Mark

Tuesday 29th of January 2019

Excellent! Followed the recipe except I used dried thyme.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe