|450 g||king oyster mushrooms|
|250 g||oyster mushrooms|
|9 tbsp||oil for frying|
|250 g||waxy potatoes|
|300 ml||dry vegan red wine|
|4 g||dried porcini|
|1 tsp||fresh or dried thyme|
|2 tbsp||sweet paprika|
|½ tbsp||smoked paprika|
|¼ tsp||red pepper|
|2 tbsp||raw cane sugar|
|1 tbsp||lemon zest|
|450 ml||vegetable stock|
|600 ml||almond-spelt milk (divided)|
|260 g||dumpling bread|
|10 g||light flax seed flour|
|10 g||corn starch|
|2 tbsp||lupine flour|
|cashew cream for garnish|
|parsley for garnish|
Preheat oven to 200°C/390°F. Peel onions and cut into rings. Peel and dice potatoes. Peel garlic cloves. Clean mushrooms, cut king oyster mushrooms in half, and finely slice oyster mushrooms.
Heat oil for frying in large pot and add onion rings. Sauté over high heat for approx. 5 min. Add diced potatoes.
Add king oyster mushrooms and oyster mushrooms. Keep roasting for approx. 5 min. more.
Deglaze with redwine and let liquid reduce for approx. 5 min. Add garlic and porcini. Season with marjoram, caraway, thyme, paprika, red pepper, raw cane sugar, lemon zest, and salt and roast together for approx. 2 min. Afterwards, add vegetable stock. Transfer pot with lid to the oven and roast for approx. 90 min. Stir every 30 min., then season with salt and pepper when done cooking.
In a small saucepan, heat up almond-spelt milk and season with nutmeg, salt, and pepper.
Transfer dumpling bread to a large bowl and pour heated almond-spelt milk over it.
Peel and finely cut onion. Heat oil in a large frying pan, add onions and sauté until caramelized. Chop parsley and add to pan. Fold mixture into bread dumplings. Let rest for approx. 10 min., then stir again and let rest for approx. 10 min. more. In the meantime, prepare “flax egg”: Mix light flax seed flour and remaining almond-spelt milk in a small bowl and set aside for approx. 10 min. Along with corn starch, lupine flour, and breadcrumbs, stir flax egg into bread dumpling dough. If the dough is too sticky, add some more flour and breadcrumbs. If it is too dry, add some more almond milk.
In a large saucepan, bring water to boil and add salt. Turn down heat until the water is hot but does not bubble anymore. Slightly wet hands and form a ball the size of a golf ball out of dumpling dough. Transfer first test dumpling to the saucepan. If it falls apart, add more flour and breadcrumbs to the dough.
When test dumpling succeeds, form balls out of remaining dough and place them on a baking sheet lined with parchment paper. Add all bread dumplings to saucepan, being careful to arrange them so that they don’t lie on top of each other. Let them simmer for approx. 20 min. Pay attention that water doesn’t boil again.
Serve goulash with fresh parsley and bread dumplings. Add cashew cream if desired.
This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).