Vegan king oyster mushroom goulash

Vegan king oyster mushroom goulash with peppers, onions and brown rice: hearty, easy for every day and fully plant-based. A simple recipe with lots of flavour.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 4 g
• Carbs: 65 g

Ingredients

• 400 g king oyster mushrooms
• 2 onions
• 2 peppers
• 2 tbsp paprika
• 400 ml vegetable stock
• 120 g brown rice

Method

You’ll need: frying pan · saucepan · chopping board · knife · ladle

1. Cook the brown rice in lightly salted water until tender. Then let it steam dry briefly.
2. Cut the king oyster mushrooms into large pieces. Finely dice the onions and peppers.
3. Fry the onions in a large frying pan with olive oil until they take on some colour. Then add the king oyster mushrooms and fry them over a high heat.
4. Sprinkle over the paprika and toast it briefly so it releases its flavour. Make sure it doesn't darken.
5. Add the peppers, pour in the vegetable stock and simmer gently until the goulash is thick and silky. Season to taste with salt and pepper at the end.
6. Serve the king oyster mushroom goulash on plates with the brown rice.

Good to know

This goulash is simple, warm and really cosy. The king oyster mushrooms add bite, and the sauce stays pleasantly down-to-earth. The kind of meal that doesn't take much effort.

Swaps

Brown rice → millet (gluten-free, also provides fibre and minerals); peppers → carrots (milder flavour, bring beta-carotene); king oyster mushrooms → oyster mushrooms (similar bite, also provide fibre)

Allergens

The recipe is naturally vegan and usually suits children well if the paprika is mild. In pregnancy, thoroughly cooked mushrooms are fine; the only things that may matter are individual intolerances to mushrooms or to ingredients in the vegetable stock (such as celery).

Dairy-free recipes