Smoky Shroom Sausage & Red Potato Goulash Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
2 teaspoons olive oil
1 teaspoon fennel seeds
½ teaspoon ground sage
8 ounces cremini mushrooms, sliced
1 tablespoon liquid aminos (use coconut aminos to be soy-free)
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon liquid smoke
Salt and black pepper to taste
1 tablespoon vegan butter (soy-free if necessary)
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon Hungarian paprika (or regular paprika)
3 pounds red potatoes, chopped into 1-inch cubes
1½ cups low-sodium vegetable broth
½ cup chopped fresh parsley
Vegan sour cream (soy-free if necessary), optionalPreheat the oven to 200°F .
1Preheat the oven to 200°F .
2Heat the olive oil in a large shallow saucepan or Dutch oven over medium heat.
3Add the fennel seeds and sage and cook until fragrant, 2 to 3 minutes.
4Add the mushrooms and cook for about 1 minute.
5Add the liquid aminos, thyme, and oregano.
6Cook until the mushrooms are tender and browned and the liquid has cooked away, about 7 minutes.
7Add the liquid smoke, salt, and pepper.
8Spread out the mushrooms on the prepared baking sheet.
9Roast for 30 minutes or until needed in step 7, whichever is less.
10While the mushrooms are roasting, melt the butter in the same pan you used to cook the mushrooms.
11Add the onion and sauté until translucent.
12Add the garlic and cook for 1 to 2 minutes more, until the garlic is fragrant.
13Stir in the paprika and cook for 1 minute.
14Add the potatoes and broth.
15Bring to a boil, then reduce to a simmer and cover.
16Cook, stirring occasionally, until tender, 15 to 20 minutes.
17Add the mushrooms to the potatoes, along with the parsley.
18Season with more salt and/or pepper if necessary.
19Serve immediately, topped with vegan sour cream (if using). Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.