Name: Mushroom & Lentil Goulash
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

CategorySoup

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:

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 🙂

Ingredients