Smoky mushroom goulash with bread dumplings

Smoky mushroom goulash with bread dumplings

Sebastian Copien, cook and cookbook author

www.sebastian-copien.de

„Most people cannot believe that there are only plants in this dish, since it simply abounds with hearty flavors.“

Difficulty

Medium 👍
70
min.
Preparation
90
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g
king oyster mushrooms
250 g
oyster mushrooms
9 tbsp
oil for frying
6
onions (divided)
250 g
waxy potatoes
300 ml
dry vegan red wine
3 cloves
garlic
4 g
dried porcini
1 tbsp
majoram
1 tsp
caraway
1 tsp
fresh or dried thyme
2 tbsp
sweet paprika
½ tbsp
smoked paprika
1 pinch
red pepper
2 tbsp
raw cane sugar
2 tsp
salt
1 tbsp
lemon zest
450 ml
vegetable stock
600 ml
almond-spelt milk (divided)
260 g
dumpling bread
6 tbsp
parsley
10 g
light flax seed flour
4 tbsp
breadcrumbs
10 g
corn starch
2 tbsp
lupine flour
ground nutmeg
salt and pepper for taste
cashew cream for garnish
parsley for garnish
Metric
Imperial
  • 450 g king oyster mushrooms
  • 250 g oyster mushrooms
  • 9 tbsp oil for frying
  • 6 onions (divided)
  • 250 g waxy potatoes
  • 300 ml dry vegan red wine
  • 3 cloves garlic
  • 4 g dried porcini
  • 1 tbsp majoram
  • 1 tsp caraway
  • 1 tsp fresh or dried thyme
  • 2 tbsp sweet paprika
  • 0.5 tbsp smoked paprika
  • 1 pinch red pepper
  • 2 tbsp raw cane sugar
  • 2 tsp salt
  • 1 tbsp lemon zest
  • 450 ml vegetable stock
  • 600 ml almond-spelt milk (divided)
  • 260 g dumpling bread
  • 6 tbsp parsley
  • 10 g light flax seed flour
  • 4 tbsp breadcrumbs
  • 10 g corn starch
  • 2 tbsp lupine flour
  • ground nutmeg
  • salt and pepper for taste
  • cashew cream for garnish
  • parsley for garnish

Utensils

  • large saucepan
  • baking sheet
  • vegetable peeler
  • large bowl
  • small saucepan
  • small frying pan
  • parchment paper
  • cutting board
  • knife
  • large pot
  • small bowl

Enjoy with

Dry vegan red wine
It is said that you should drink the wine you’re cooking with. So simply use the wine from this recipe that will fit perfectly!

Nutrition per serving

Cal
341
Protein
14g
Fat
5g
Carb
40g

Step 1/11

Preheat oven to 200°C/390°F. Peel onions and cut into rings. Peel and dice potatoes. Peel garlic cloves. Clean mushrooms, cut king oyster mushrooms in half, and finely slice oyster mushrooms.
  • onions
  • 250 waxy potatoes
  • garlic
  • 450 king oyster mushrooms
  • 250 oyster mushrooms
  • vegetable peeler
  • cutting board
  • knife

Preheat oven to 200°C/390°F. Peel onions and cut into rings. Peel and dice potatoes. Peel garlic cloves. Clean mushrooms, cut king oyster mushrooms in half, and finely slice oyster mushrooms.

Step 2/11

Heat oil for frying in large pot and add onion rings. Sauté over high heat for approx. 5 min. Add diced potatoes.
  • tbsp oil for frying
  • large pot

Heat oil for frying in large pot and add onion rings. Sauté over high heat for approx. 5 min. Add diced potatoes.

Step 3/11

Add king oyster mushrooms and oyster mushrooms. Keep roasting for approx. 5 min. more.

Add king oyster mushrooms and oyster mushrooms. Keep roasting for approx. 5 min. more.

Step 4/11

Deglaze with redwine and let liquid reduce for approx. 5 min. Add garlic and porcini. Season with marjoram, caraway, thyme, paprika, red pepper, raw cane sugar, lemon zest, and salt and roast together for approx. 2 min. Afterwards, add vegetable stock. Transfer pot with lid to the oven and roast for approx. 90 min. Stir every 30 min., then season with salt and pepper when done cooking.
  • 300 ml dry vegan red wine
  • dried porcini
  • tbsp marjoram
  • tsp caraway
  • tsp fresh or dried thyme
  • tbsp sweet paprika
  • 0.5 tbsp smoked paprika
  • pinch red pepper
  • tbsp raw cane sugar
  • tsp salt
  • tbsp lemon zest
  • 450 ml vegetable stock
  • salt and pepper to taste

Deglaze with redwine and let liquid reduce for approx. 5 min. Add garlic and porcini. Season with marjoram, caraway, thyme, paprika, red pepper, raw cane sugar, lemon zest, and salt and roast together for approx. 2 min. Afterwards, add vegetable stock. Transfer pot with lid to the oven and roast for approx. 90 min. Stir every 30 min., then season with salt and pepper when done cooking.

Step 5/11

In a small saucepan, heat up almond-spelt milk and season with nutmeg, salt, and pepper.
  • 500 ml almond spelt milk
  • ground nutmeg
  • salt and pepper to taste
  • small saucepan

In a small saucepan, heat up almond-spelt milk and season with nutmeg, salt, and pepper.

Step 6/11

Transfer dumpling bread to a large bowl and pour heated almond-spelt milk over it.
  • 260 dumpling bread
  • large bowl

Transfer dumpling bread to a large bowl and pour heated almond-spelt milk over it.

Step 7/11

Peel and finely cut onion. Heat oil in a large frying pan, add onions and sauté until caramelized. Chop parsley and add to pan. Fold mixture into bread dumplings. Let rest for approx. 10 min., then stir again and let rest for approx. 10 min. more. In the meantime, prepare “flax egg”: Mix light flax seed flour and remaining almond-spelt milk in a small bowl and set aside for approx. 10 min. Along with corn starch, lupine flour, and breadcrumbs, stir flax egg into bread dumpling dough. If the dough is too sticky, add some more flour and breadcrumbs. If it is too dry, add some more almond milk.
  • tbsp oil for frying
  • onion
  • tbsp parsley
  • 10 light flax seed flour
  • 100 ml almond spelt milk
  • tbsp breadcrumbs
  • 10 corn starch
  • tbsp lupine flour
  • small frying pan
  • small bowl

Peel and finely cut onion. Heat oil in a large frying pan, add onions and sauté until caramelized. Chop parsley and add to pan. Fold mixture into bread dumplings. Let rest for approx. 10 min., then stir again and let rest for approx. 10 min. more. In the meantime, prepare “flax egg”: Mix light flax seed flour and remaining almond-spelt milk in a small bowl and set aside for approx. 10 min. Along with corn starch, lupine flour, and breadcrumbs, stir flax egg into bread dumpling dough. If the dough is too sticky, add some more flour and breadcrumbs. If it is too dry, add some more almond milk.

Step 8/11

In a large saucepan, bring water to boil and add salt. Turn down heat until the water is hot but does not bubble anymore. Slightly wet hands and form a ball the size of a golf ball out of dumpling dough. Transfer first test dumpling to the saucepan. If it falls apart, add more flour and breadcrumbs to the dough.
  • large saucepan

In a large saucepan, bring water to boil and add salt. Turn down heat until the water is hot but does not bubble anymore. Slightly wet hands and form a ball the size of a golf ball out of dumpling dough. Transfer first test dumpling to the saucepan. If it falls apart, add more flour and breadcrumbs to the dough.

Step 9/11

When test dumpling succeeds, form balls out of remaining dough and place them on a baking sheet lined with parchment paper. Add all bread dumplings to saucepan, being careful to arrange them so that they don’t lie on top of each other. Let them simmer for approx. 20 min. Pay attention that water doesn’t boil again.
  • baking sheet

When test dumpling succeeds, form balls out of remaining dough and place them on a baking sheet lined with parchment paper. Add all bread dumplings to saucepan, being careful to arrange them so that they don’t lie on top of each other. Let them simmer for approx. 20 min. Pay attention that water doesn’t boil again.

Step 10/11

Serve goulash with fresh parsley and bread dumplings. Add cashew cream if desired.
  • cashew cream for garnish
  • parsley for garnish

Serve goulash with fresh parsley and bread dumplings. Add cashew cream if desired.

Step 11/11

This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).

This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).