Description
A comforting and rich mushroom goulash paired perfectly with creamy mashed potatoes, embodying the essence of comfort food.
Ingredients
Scale
- 400g Champignons
- 2 Zwiebeln (Onions)
- 3 Knoblauchzehen (Garlic cloves)
- 2 Karotten (Carrots)
- 2 EL Tomatenmark (Tomato paste)
- 450ml Gemüsebrühe (Vegetable broth)
- 200ml Kokosmilch (Coconut milk)
- 2 EL Sojasauce
- 1 TL Paprikapulver (Paprika powder)
- 400g Kartoffeln (Potatoes)
- 50g vegane Butter
- Salt & Pepper to taste
Instructions
- Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the diced onions and minced garlic, sautéing them until they soften.
- Toss in the sliced champignons and diced carrots, stirring occasionally until the mushrooms begin to brown.
- Stir in the tomato paste and paprika, allowing them to bloom for a minute. Add soy sauce and let it simmer.
- Pour in the vegetable broth and coconut milk, stirring well. Bring to a boil, then reduce the heat and simmer uncovered for about 15-20 minutes.
- While the goulash simmers, peel and chop the potatoes. Boil them in salted water until fork-tender, around 15-20 minutes.
- Drain the potatoes and return them to the pot. Add vegan butter and mash until creamy. Season with salt and pepper to taste.
- Taste the goulash and adjust seasoning as needed. Serve warm with a scoop of mashed potatoes.
Notes
Make-ahead: Prepare the goulash a day in advance for deeper flavors. Store in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg