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.
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

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
- 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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Nutrition Information
Yield
6Serving Size
1/6 of recipeAmount Per ServingCalories 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.
Delicious! Served it over quinoa for a low carb meal.
So glad you enjoyed it!
What temperature are we supposed to cook the onions and peppers and the mushrooms? Just says heat pan;
Over medium heat should be fine. Adjust the temperature as needed.
Your meal look amazing, can you send me other Vegan recipes. Thank You
Hi Claudia! All my vegan recipes can be found here: https://www.mariaushakova.com/tag/vegan/
Excellent! Followed the recipe except I used dried thyme.
hey this sounds delicious, can you freeze it? or is a keep in the fridge option?
Thanks
Hi Emily! I’ve never tried to freeze it. But I just did a quick Google search and it appears that cooked mushrooms can be frozen so I think it will freeze just fine.
Hi Maria this looks delicious, how would you recommend reheating it?
Hi Kate! Reheat like you would reheat a stew, chili, or pasta sauce.
What do we do about the onions and peppers that we set aside? The recipe doesn’t mention them again…
Hi there! Thank you for noticing and leaving a comment. They should be added before simmering, together with the diced tomatoes and vegetable stock.