Vegan Goulash with Mushrooms and Smoked Tofu
The perfect one pot wonder, this vegan goulash is rich and smoky, filled with mushrooms, root veg and smoked tofu -what’s not to love!? It’s so easy and delicious, and great for filling up the freezer. Keep it simple and serve it alone, or with a slice of buttered sourdough!
Ingredients
- 1 tbsp olive oil
- 2 brown onions chopped into 1 inch pieces
- 1 red bell pepper chopped into 1 inch pieces
- 500 g mushrooms sliced
- 2 tbsp sweet smoked paprika
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 200 g carrots chopped into ½ inch pieces
- 300 g potatoes chopped into 1 inch pieces
- 1 block smoked tofu (approx 225g) cut into 1 inch cubes
- 2 tbsp flour
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 500 ml vegetable stock
- 3 springs fresh thyme
- salt and pepper to taste
Instructions
- Heat the oil in a large pan. Add the chopped onions and pepper, and sauté over a medium-low heat for 5 minutes until they start to soften.
- Add the mushrooms, and cook for 5 minutes more, or until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder.
- Stir the spices through, then add the carrots, potatoes and tofu. Sprinkle over the flour, and mix well again.
- Finally, add the chopped tomatoes, tomato puree, vegetable stock and fresh thyme. Stir to combine, then bring the goulash to a steady simmer.
- Cover and cook for 40 minutes. After 40 minutes has passed, remove the lid, stir, and allow to cook for a further 20 minutes uncovered, or until the potatoes are soft and the vegetable goulash has thickened.
- Season with salt and pepper to taste.
Notes
To serve: I love to eat vegan goulash with a side of warm bread for scooping up the excess sauce. Top with plenty of plain dairy-free yoghurt and a sprinkling of parsley.
Storing: Prepare this up to 3 days in advance and keep it covered in the fridge. To reheat, put it back on the stove until hot through or zap it in the microwave.
This is also a great freezer filler. I like to freeze this in individual portions, then either defrost overnight in the fridge or for a few hours on the counter. Then I reheat on the hob until bubbling, or for a few minutes in the microwave.
Tried this recipe?Let us know how it was!