Mushroom & Lentil Goulash

    Category
    Yields1 Serving
    Ingredients:
     1 Large diced onion
     2 cups Finely sliced open mushrooms
     200 g Cooked lentils
     2 Cloves garlic, minced
     1 tbsp Tomato paste
     2 tbsp Sweet Hungarian paprika
     S+P
     1 tsp Vegan vegetable stock powder
     1 cup Water
     1 dash Tamari for savoury flavour
     ½ cup Cashew cream
     1 Ripe tomato, cut into quarters
     1 Green bell pepper, thinly sliced
    Directions:
    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 🙂

    Ingredients

    Ingredients:
     1 Large diced onion
     2 cups Finely sliced open mushrooms
     200 g Cooked lentils
     2 Cloves garlic, minced
     1 tbsp Tomato paste
     2 tbsp Sweet Hungarian paprika
     S+P
     1 tsp Vegan vegetable stock powder
     1 cup Water
     1 dash Tamari for savoury flavour
     ½ cup Cashew cream
     1 Ripe tomato, cut into quarters
     1 Green bell pepper, thinly sliced

    Directions

    Directions:
    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 🙂

    Mushroom & Lentil Goulash