Vegan mushroom goulash with dumplings

Step 1/5

• 20 g parsley
• 450 g bread rolls
• 2 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

• 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

• 1 onion
• 2 cloves garlic
• 1 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

• vegetable oil (for frying)
• 1 tbsp tomato paste
• 150 ml red wine
• 600 ml vegetable broth
• 5 tbsp soy sauce
• 1 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.