Vegan mushroom goulash with dumplings

Based on 19 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g mixed mushrooms
450 g bread rolls
20 g parsley
onions
400 ml soy milk
1 tbsp mustard
2 cloves garlic
carrot
100 g celery
3 stalks thyme
1 tbsp tomato paste
150 ml red wine
600 ml vegetable broth
5 tbsp soy sauce
bay leaf
½ tbsp unsweetened cocoa powder
3 tbsp starch
1 pinch nutmeg
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (small)
  • 2 cooking spoons
  • bowl (large)
  • baking sheet
  • plastic wrap
  • 2 pots (large)
  • bowl (small)
  • slotted spoon

Nutrition per serving

Cal
628
Protein
33 g
Fat
19 g
Carb
88 g
  • Step 1/5

    Mince parsley, reserving some leaves for garnish. Cube bread rolls and finely dice most of the onions. Set a small pot over medium-high. Add some vegetable oil and the onions, and sauté until translucent. Deglaze with soy milk and season generously with nutmeg, mustard, salt, and pepper. In a large mixing bowl, add the cubed bread, minced parsley, and the onion-soy milk mixture and gently knead into a smooth mass.
    • 20 g parsley
    • 450 g bread rolls
    • onions
    • vegetable oil (for frying)
    • 400 ml soy milk
    • 1 pinch nutmeg
    • 1 tbsp mustard
    • salt
    • pepper
    • cutting board
    • knife
    • pot (small)
    • cooking spoon
    • bowl (large)

    Mince parsley, reserving some leaves for garnish. Cube bread rolls and finely dice most of the onions. Set a small pot over medium-high. Add some vegetable oil and the onions, and sauté until translucent. Deglaze with soy milk and season generously with nutmeg, mustard, salt, and pepper. In a large mixing bowl, add the cubed bread, minced parsley, and the onion-soy milk mixture and gently knead into a smooth mass.

  • Step 2/5

    Use wet hands to shape the mixture into round equally sized bread dumplings. Transfer them to a baking tray, cover with plastic wrap, and set aside.
    • baking sheet
    • plastic wrap

    Use wet hands to shape the mixture into round equally sized bread dumplings. Transfer them to a baking tray, cover with plastic wrap, and set aside.

  • Step 3/5

    Finely dice remaining onions and garlic. Dice carrot and celery. Mince thyme leaves. Clean mushrooms and cut into bite-size pieces.
    • onion
    • 2 cloves garlic
    • carrot
    • 100 g celery
    • 3 stalks thyme
    • 750 g mixed mushrooms

    Finely dice remaining onions and garlic. Dice carrot and celery. Mince thyme leaves. Clean mushrooms and cut into bite-size pieces.

  • Step 4/5

    Heat a large pot with some vegetable oil. Add carrots, celery, garlic, and onion and sauté for approx. 2 – 3 min. Add mushrooms and fry until they take on color. Add the tomato paste and fry briefly. Deglaze with red wine and then add the broth, soy sauce, bay leaf, cocoa powder, thyme, and season with salt and pepper. Mix starch with a little water and add it to thicken the sauce. Let the mushroom goulash simmer over low heat for approx. 20 min., uncovered.
    • vegetable oil (for frying)
    • 1 tbsp tomato paste
    • 150 ml red wine
    • 600 ml vegetable broth
    • 5 tbsp soy sauce
    • bay leaf
    • ½ tbsp unsweetened cocoa powder
    • 3 tbsp starch
    • salt
    • pepper
    • pot (large)
    • cooking spoon
    • bowl (small)

    Heat a large pot with some vegetable oil. Add carrots, celery, garlic, and onion and sauté for approx. 2 – 3 min. Add mushrooms and fry until they take on color. Add the tomato paste and fry briefly. Deglaze with red wine and then add the broth, soy sauce, bay leaf, cocoa powder, thyme, and season with salt and pepper. Mix starch with a little water and add it to thicken the sauce. Let the mushroom goulash simmer over low heat for approx. 20 min., uncovered.

  • Step 5/5

    Bring a large pot of salted water to a boil over high heat. Reduce the heat, so the water is just barely simmering. Use a slotted spoon to slowly add the dumplings to the water and simmer for approx. 15 min., or until they float to the surface. Use the slotted spoon to remove the dumplings and let them drain. Serve dumplings with the mushroom goulash, garnishing with reserved parsley leaves. Enjoy!
    • pot (large)
    • slotted spoon

    Bring a large pot of salted water to a boil over high heat. Reduce the heat, so the water is just barely simmering. Use a slotted spoon to slowly add the dumplings to the water and simmer for approx. 15 min., or until they float to the surface. Use the slotted spoon to remove the dumplings and let them drain. Serve dumplings with the mushroom goulash, garnishing with reserved parsley leaves. Enjoy!