Vegan mushroom goulash with dumplings

Vegan mushroom goulash with dumplings

Based on 55 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"My task was to develop a vegetarian mushroom goulash, but after some time in the test kitchen, a completely vegan version emerged, and quite by accident. The depth of flavor comes from an ingredient you might not expect to find in savory dishes: unsweetened cocoa powder. You can use any mushrooms you find at the market or even those foraged in the woods. Think chanterelles, porcini mushrooms, or oyster mushrooms."

Difficulty

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

Ingredients

Servings2
375 g
mixed mushrooms
225 g
bread rolls
10 g
parsley
onions
200 ml
soy milk
½ tbsp
mustard
1 cloves
garlic
½
carrot
50 g
celery
stalks
thyme
½ tbsp
tomato paste
75 ml
red wine
300 ml
vegetable broth
tbsp
soy sauce
½
bay leaf
¼ tbsp
unsweetened cocoa powder
tbsp
starch
½ pinch
nutmeg
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

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

How-To Videos

homemade-bread-dumplings

Homemade bread dumplings

how-to-chop-green-herbs

How to chop green herbs

how-to-grate-nutmeg

How to grate nutmeg

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal628
Protein33 g
Fat19 g
Carb88 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.
    • 10 g parsley
    • 225 g bread rolls
    • 1 onions
    • vegetable oil (for frying)
    • 200 ml soy milk
    • ½ pinch nutmeg
    • ½ 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.
    • ½ onion
    • 1 cloves garlic
    • ½ carrot
    • 50 g celery
    • stalks thyme
    • 375 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)
    • ½ tbsp tomato paste
    • 75 ml red wine
    • 300 ml vegetable broth
    • tbsp soy sauce
    • ½ bay leaf
    • ¼ tbsp unsweetened cocoa powder
    • 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!

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