Mushroom & Tempeh Goulash
Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew.
Ingredients
Serves: 4 Time: 45-50 minutes
Mushroom & Tempeh Goulash
- 8 oz. cremini or button mushrooms, chopped
- 1 small onion, finely diced
- 1 large carrot, peeled and finely diced
- 3 garlic cloves, peeled and minced
- 1 package tempeh, cubed
- 1 oz. tomato paste
- 2-4 cups vegetable broth (based on preference)
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 1 tsp paprika
- 1 tsp smoked paprika
- Pinch of salt
- Olive oil
Directions
- Prepare your vegetables and measure out your ingredients.
- In a medium-large pot, set the heat to medium. Once hot, lightly coat with olive oil and sauté the onions for 5 minutes, until lightly translucent. Then add the garlic and cook for another 2 minutes, until fragrant. Add the carrots, mushrooms, and tempeh, cooking together for another 5-7 minutes.
- Add the tomato paste, thyme, paprikas, black pepper, a pinch of salt, and vegetable broth. If you want this dish to be more like a soup, add 4 cups of broth; for a stew, add 2 cups. Bring to a boil.
- Once boiling, reduce heat to low and simmer for 30 minutes.
- Taste and adjust seasonings. Serve with toasted bread or cooked pasta for a more traditional style.
Nutrition Information
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