Smoky Shroom Sausage & Red Potato Goulash Recipe
By Veegs
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
Ingredients
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 .
Instructions
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.
