Post by Loupy on Nov 5, 2017 18:18:12 GMT -7
VEGAN MUSHROOM GOULASH
From: Maria Ushakova @ www.mariaushakova.com/2013/06/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. This mushroom goulash is ready in just a few easy steps. Very filling and comforting.
PREP TIME: 15 mins
COOK TIME: 40 mins
TOTAL TIME: 55 mins
Makes: 6 servings
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 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.
Nutritional Information
Calories: 101
Total Fat: 5.1g
Saturated fat: 0.7g
Unsaturated fat: 4.2g
Carbohydrates: 12.4g
Sugar: 5.8g
Sodium: 196.8mg
Fiber: 3.4g
Protein: 5g
From: Maria Ushakova @ www.mariaushakova.com/2013/06/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. This mushroom goulash is ready in just a few easy steps. Very filling and comforting.
PREP TIME: 15 mins
COOK TIME: 40 mins
TOTAL TIME: 55 mins
Makes: 6 servings
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 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.
Nutritional Information
Calories: 101
Total Fat: 5.1g
Saturated fat: 0.7g
Unsaturated fat: 4.2g
Carbohydrates: 12.4g
Sugar: 5.8g
Sodium: 196.8mg
Fiber: 3.4g
Protein: 5g
