🍽️ Vegan Mushroom Goulash with Red Cabbage and Dumplings

Name: Vegan Mushroom Goulash with Red Cabbage and Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: dried porcini mushrooms 40 g; carrots 4 pcs.; vegetable onions 1 pc.; brown mushrooms 400 g; smoked tofu 175 g; oil 4 tbsp; tomato paste 3 tbsp; soy sauce 2 tbsp; mustard 1 tbsp; salt pinch; pepper, black ground pinch; sugar pinch; dry red wine 150 ml; vegetable broth 250 ml; red cabbage from jar 500 g; mini dumplings 800 g; parsley, fresh 10 g

549 kcal · 30 min · 4 servings

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Ingredients

dried porcini mushrooms 40 g
carrots 4 pcs.
vegetable onions 1 pc.
brown mushrooms 400 g
smoked tofu 175 g
oil 4 tbsp
tomato paste 3 tbsp
soy sauce 2 tbsp
mustard 1 tbsp
salt pinch
pepper, black ground pinch
sugar pinch
dry red wine 150 ml
vegetable broth 250 ml
red cabbage from jar 500 g
mini dumplings 800 g
parsley, fresh 10 g

Instructions

1. Pour 400 milliliters of hot water over the dried porcini mushrooms in a bowl.
2. Let the mushrooms soak for about 10 minutes.
3. Wash and peel the carrots.
4. Dice the carrots roughly.
5. Halve and peel the onions.
6. Dice the onions.
7. Clean the soaked mushrooms with kitchen paper if necessary.
8. Quarter the mushrooms.
9. Dice the smoked tofu roughly.
10. Strain the mushroom water through a sieve and collect it.
11. Pat the mushrooms dry lightly.
12. Heat 2 tablespoons of oil in a pot on high heat.
13. Fry the carrots, onions, and mushrooms for about 3 minutes.
14. Add the dried mushrooms, smoked tofu, and 3 tablespoons of tomato paste.
15. Fry the mixture for another 2 minutes.
16. Season with 2 tablespoons of soy sauce, 1 tablespoon of mustard, salt, pepper, and sugar.
17. Deglaze with red wine.
18. Let the mixture boil for about 3 minutes.
19. Top the goulash with vegetable broth and the collected mushroom water.
20. Simmer the goulash on medium heat for about 10 minutes.
21. Mix the red cabbage with 2 tablespoons of water in a pot.
22. Warm the red cabbage on medium heat.
23. Heat 2 tablespoons of oil in a frying pan on high heat.
24. Fry the mini dumplings for about 5 minutes until golden brown.
25. Wash the parsley and shake it dry.
26. Pluck the parsley leaves from the stems.
27. Finely chop the parsley leaves.
28. Finally, adjust the seasoning of the mushroom goulash.
29. Serve the goulash with the red cabbage and potato dumplings.
30. Mix 1 teaspoon of cornstarch with a little water if the goulash is too liquid.
31. Stir the starch into the goulash.
32. Simmer the goulash for about 3 minutes until the sauce thickens.

Nutrition per serving

kcal: 549
Protein: 19 g · Fett/Fat: 22 g · Carbs: 68 g