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🍽️ Vegan Mushroom Goulash with Spaetzle

400 kcal · 90 min · 4 servings

Ingredients

• 50g dried porcini mushrooms
• 4 carrots
• 250g brown mushrooms
• 250ml vegan red wine
• 2 onions
• 2 garlic cloves
• 6 tbsp tomato paste
• 2 tbsp soy sauce
• 300 ml vegetable broth
• thyme
• salt and pepper
• turmeric
• 4 tsp olive oil and oil for frying
• 320g wheat flour
• 60g semolina
• 300 ml plant-based milk

Instructions

1. 1. Soak the dried porcini mushrooms in hot water for 30 minutes.
2. 2. Chop the fresh mushrooms and carrots finely.
3. 3. Peel the onions and dice them.
4. 4. Finely chop the garlic.
5. 5. Chop the soaked porcini mushrooms finely.
6. 6. Reserve the liquid from the soaked mushrooms.
7. 7. Heat some oil in a pan.
8. 8. Sauté the onions until translucent.
9. 9. Add the carrots, fresh mushrooms, soaked mushrooms, garlic, and thyme.
10. 10. Sauté the vegetables for about 10 minutes.
11. 11. Add tomato paste and soy sauce to the vegetable mix.
12. 12. Sauté the ingredients briefly.
13. 13. Deglaze the pan with red wine.
14. 14. Let the wine reduce for 5 minutes.
15. 15. Add the mushroom broth and vegetable broth.
16. 16. Season with salt and pepper.
17. 17. Bring the mixture to a boil once.
18. 18. Simmer the goulash over medium heat for about 30 minutes.
19. 19. Mix wheat flour, semolina, turmeric, and salt.
20. 20. Add oil, plant-based milk, and water to the flour mixture.
21. 21. Stir everything into a smooth, thick batter.
22. 22. Bring water with some salt to a boil in a large pot.
23. 23. Press the batter in portions into the boiling water using a spaetzle press.
24. 24. Cook the spaetzle in the water for about 1 minute.
25. 25. Serve the spaetzle together with the mushroom goulash.

Nutrition per serving

• kcal: 400
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 67 g