‘Goulash’ or ‘Gulasch’ used to be one of my favorite dishes as a kid. It’s a traditional hungarian stew that is typically made with beef and/or potatoes.
I have never seen a vegan version of it so I thought, I might as well try and see if it turns out good. Well, it did! Mushrooms are always such a good substitute for anything meaty, flavor and taste wise! I used king oyster mushrooms for this recipe, they are my favorite at the moment, but you can use regular cremini mushrooms if you like.
This dish does take a while to prepare, simply because it needs to cook for a while in order for all the flavors to come out and for the sauce to thicken but other than that its so easy to make! I served it with some crispy garlic bread on the side, sooo yummy.
- 1 onion
- 500g mushrooms
- 3 tbsp tomato paste
- 1 1/2 tbsp sweet paprika powder
- 1/2 L vegetable stock
- garlic powder
- 1 bay leaf
- chili flakes
- fresh parsley for garnish
for the bread:
- 1 baguette
- olive oil
- 1 clove of garlic
- dry basil
Start by heating some oil in a large skillet. Cut the onion into small cubes and roast until they become translucent. Cut the mushrooms into large chunks and add to the skillet. Cook for a few minuets and add the tomato paste and the paprika. Stir well and roast for a few minutes. Last add the vegetable stock and a pinch of the remaining herbs and spices.
Let the mixture cook on a high simmer for about 40 mins. Stir occasionally.
While the goulash is cooking preheat the oven to 160C and slice the baguette and sprinkle some oil and basil on each piece. Bake for about 8 min. Cut the garlic glove in half and rub it on the slices immediately after the bread comes out of the oven.