Forget Meat! This Mushroom Goulash Is So Good

Golden potatoes fried in vegan butter, served with hearty mushroom and bell pepper goulash! Brown mushrooms, sweet peppers, garlic and marjoram come together in a rich paprika sauce, finished with a splash of vegan cooking cream.

Tell me in the comments how you like to cook mushrooms! If you enjoy this recipe, please like the video and subscribe for more vegan recipes. 💚

INGREDIENTS FOR 4 SERVINGS

For the potatoes:
1 kg (35.3 oz) firm, waxy potatoes
40 g (1.4 oz) vegan butter
1 tbsp olive oil
Salt and black pepper

For the mushroom and bell pepper goulash:
600 g (21.2 oz) brown mushrooms
2 medium onions
2 bell peppers
3 garlic cloves
4 tbsp olive oil, divided
1 tbsp tomato paste
2 tsp sweet paprika
½ tsp smoked paprika
1 tsp dried marjoram
350 ml (11.8 fl oz) vegetable broth
Vegan cooking cream, as needed
Salt and black pepper


METHOD

1. Thoroughly wash the potatoes, leaving the skins on. Halve or quarter them depending on their size. Parboil in salted water for 12 to 15 minutes, until almost tender. Drain and allow the steam to escape so the surfaces dry.

2. Clean the mushrooms and cut them into large pieces. Finely dice the onions, slice the bell peppers into strips and finely chop the garlic.

3. Heat 2 tbsp olive oil in a large frying pan. Add the mushrooms and fry over medium-high heat for about 6 to 8 minutes, until browned. Lightly salt them at the end, toss briefly, then remove and set aside.

4. Heat another 2 tbsp olive oil in the pan. Fry the onions over medium heat for 8 to 10 minutes, until golden. Add the bell pepper strips and cook for another 5 to 7 minutes.

5. Add the garlic and cook briefly. Stir in the tomato paste and cook for about 1 minute. Reduce the heat, briefly stir in the sweet and smoked paprika, then immediately pour in the vegetable broth.

6. Add the marjoram and return the mushrooms to the pan. Stir well and simmer gently, uncovered, for 10 to 15 minutes.

7. Meanwhile, heat 1 tbsp olive oil and the vegan butter together in a second large frying pan. Add the drained potatoes and fry for 10 to 15 minutes, turning occasionally, until golden. Adjust the heat as needed to prevent the butter from burning. Season with salt and black pepper at the end.

8. Stir vegan cooking cream into the goulash as needed. Season with salt and black pepper and let it rest briefly over low heat.

Serve the mushroom goulash alongside the golden potatoes. Enjoy! 💚