Mushroom Goulash (Gulasch) with bread dumplings

This is our version of a vegan goulash. For extra deep umami flavor, we use a lupin sauce, dried and fresh mushrooms, make our own special vegetable broth and use some other little tricks to enhance the dish. To go with it we make homemade bread dumplings.

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Mushroom Goulash (Gulasch) with bread dumplings

Yield: 6

Author: Traditional, but not

Prep time: 30 MinCook time: 2.5 HourTotal time: 2.5 H & 30 M

Ingredients

Vegetable stock

• 2 carrots
• 1 yellow carrot
• 1 parsnip
• 1/4 celery root
• 4 garlic cloves (peeled)
• some parsley
• 1 1/2 Tbsp tomato paste
• 3 L water

Mushroom Goulash

• 3 red onions (big), finely sliced
• 20 g dried mushrooms + 500 ml water to hydrate
• 150 g Shiitake mushrooms
• 500 g white button mushrooms
• 240 g white beans, canned & drained
• 3 carrots, medium diced
• 2 Tbsp seasoning sauce (lupin based)
• 2 Tbsp smoked paprika powder
• 3 twigs thyme (just the leaves)
• salt to taste
• olive oil

Vegan Bread Dumplings

• 500 g dried bread cubes
• 350-400 ml nut milk
• 1 onion, finely chopped
• 5 g egg substitute powder + 50 ml sparkling water mixed together
• 50 g parsley, finely chopped
• salt to taste

Instructions

1. For the vegetable stock start by roughly chopping the vegetables and brown in a pot without oil. Add tomato paste and cook out for 1-2 minutes. Then add the boiling water from the kettle and bring up to a boil. Then reduce the temperature to a simmer and cook for 45 minutes to 1 hour partially covered with a lid. Drain the vegetables and set stock and vegetables aside for later.
2. While the stock is cooking start to prepare the bread dumplings. Saute the onions, then let them cool. Mix all ingredients in a bowl. Only add enough milk so you can’t feel any hard pieces of bread. Set aside covered for around 30 minutes for milk to soak into the bread cubes. With wet hands roll into balls.
3. Bring salted water to a simmer and add dumplings. Cook for around 15 minutes. Make sure the water stays at a simmer if the water starts to boil the dumplings may fall apart. Remove dumplings with a slotted spoon and there ready.
4. For the vegan mushroom goulash start by hydrating the dried mushrooms with cold water, which takes about 30 minutes. Keep the mushroom seasoned water for later. Cut up fresh mushrooms into small pieces but leave one quarter aside to add as bigger pieces later.
5. Then heat some oil in a pot and add the small cut fresh mushrooms and also the small cut rehydrated mushrooms and cook for 10 minutes on a medium heat, then remove from the pot. Next add oil in the pot again and cook onions on a medium heat for about 10 minutes. Then add paprika powder and cook for 1 minute.
6. Now put mushrooms back into the pot add 1 liter of the vegetable stock and 0,5 liters of the liquid from the rehydrated mushrooms and bring to a boil. Season with salt, thyme and seasoning sauce. Cook for 45 minutes on a simmer.
7. Then add carrots, rest of the mushrooms and beans and cook for another 45 minutes on a simmer.
8. To thicken the goulash take some of the stock vegetables, about 250 ml of stock and 5 Tbsp of the bean juice and mix in a tall cup with a stick blender. Then add it to the goulash and cook for 5 more minutes.
9. Spoon into a bowl and serve with the dumpling. The left over stock you can freeze or keep in the fridge for 3 days.