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