Mushroom & Lentil Goulash

November 18, 2016

Directions

1Spray a fry pan with avocado or olive oil or use stock for oil free sauté

2Saute onions and garlic until golden and glassy. Add splashes of water to prevent burning

3Add paprika powder and stir for 2 minutes. Paprika burns quickly, so you need to add water again

4Now add mushrooms, tomato, tomato paste and green bell pepper. Stir

5Add tamari, water and stock powder, bring to boil and then turn down to simmer for 10 minutes

6Now tip in 200g cooked drained lentils (I use canned). Stir.

7Add cashew cream and adjust seasoning

8Serve with brown rice or pasta

9Always serve your meals with side vegetables and salads 🙂

Ingredients

1 large diced onion

2 cups finely sliced open mushrooms

200g cooked lentils

2 cloves garlic, minced

1 TBS tomato paste

2 TBS sweet Hungarian paprika

S+P

1 tsp vegan vegetable stock powder

1 cup water

1 dash tamari for savoury flavour

1/2 cup cashew cream

1 ripe tomato, cut into quarters

1 green bell pepper, thinly sliced

00:00

2 Reviews

Sue

December 4, 2017

Ive just made this – it’s gorgeous, Nicki! 😊

Audrey

November 19, 2016

Just tried this for an early supper and it’s delicious! Will definitely eat again. Thanks!

All fields are required to submit a review.