Mushroom & Lentil Goulash

Mushroom & Lentil Goulash

Mushroom & Lentil Goulash

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Mushroom & Lentil Goulash


  • 1 large diced onion
  • 2 cups finely sliced open mushrooms
  • 200g cooked lentils
  • 2 cloves garlic, minced
  • 1 TBS tomato paste
  • 2 TBS sweet Hungarian paprika
  • S+P
  • 1 tsp vegan vegetable stock powder
  • 1 cup water
  • 1 dash tamari for savoury flavour
  • 1/2 cup cashew cream
  • 1 ripe tomato, cut into quarters
  • 1 green bell pepper, thinly sliced


  1. Spray a fry pan with avocado or olive oil or use stock for oil free sauté
  2. Saute onions and garlic until golden and glassy. Add splashes of water to prevent burning
  3. Add paprika powder and stir for 2 minutes. Paprika burns quickly, so you need to add water again
  4. Now add mushrooms, tomato, tomato paste and green bell pepper. Stir
  5. Add tamari, water and stock powder, bring to boil and then turn down to simmer for 10 minutes
  6. Now tip in 200g cooked drained lentils (I use canned). Stir.
  7. Add cashew cream and adjust seasoning
  8. Serve with brown rice or pasta
  9. Always serve your meals with side vegetables and salads 🙂
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