SMOKY SHROOM SAUSAGE & RED POTATO GOULASH
SERVES 4 TO 6 PORTIONS
2 tsp. olive oil
1 tsp. fennel seeds
1/2 tsp. ground sage
227g (8oz) cremini mushrooms, sliced
1 tbsp. liquid aminos (use coconut aminos to be soy-free)
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. liquid smoke
Salt and black pepper to taste
1 tbsp. vegan butter (soy-free if necessary)
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tbsp. Hungarian paprika (or regular paprika)
3lb (48oz) red potatoes, chopped into 1-inch cubes
1 1/2 cups low-sodium vegetable broth
1/2 cup chopped fresh parsley
Vegan sour cream (soy-free if necessary), optional
NUTRITIONAL VALUES
Calories: 200kcal
Fat: 2.2g (0.3g S.Fat)
Carbs: 40.7g
Protein: 6.3g
Sugar: 3.6g
Sodium: 38mg
METHOD
Preheat the oven to 200°F (95°C).
In a large shallow saucepan or Dutch oven, heat the olive oil over medium heat. Cook until the fennel seeds and sage are fragrant, 2 to 3 minutes.
Cook for 1 minute after adding the mushrooms. Combine the liquid aminos, thyme, and oregano in a mixing bowl. Cook for 7 minutes, or until the mushrooms are tender and browned and the liquid has evaporated.
Combine the liquid smoke, salt, and pepper in a mixing bowl. Place the mushrooms on the baking sheet that has been prepared. Roast for 30 minutes, or until step 7 is completed, whichever comes first.
Melt the butter in the same pan you used to cook the mushrooms while they roast. Sauté the onion until it is translucent. Cook for another 1 to 2 minutes, or until the garlic is fragrant. Cook for 1 minute after adding the paprika.
Combine the potatoes and broth in a mixing bowl. Bring to a boil, then lower to a low heat and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender.
Combine the mushrooms and parsley with the potatoes. If necessary, season with additional salt and/or pepper. Serve immediately with vegan sour cream on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
In a large shallow saucepan or Dutch oven, heat the olive oil over medium heat. Cook until the fennel seeds and sage are fragrant, 2 to 3 minutes.
Cook for 1 minute after adding the mushrooms. Combine the liquid aminos, thyme, and oregano in a mixing bowl. Cook for 7 minutes, or until the mushrooms are tender and browned and the liquid has evaporated.
Combine the liquid smoke, salt, and pepper in a mixing bowl. Place the mushrooms on the baking sheet that has been prepared. Roast for 30 minutes, or until step 7 is completed, whichever comes first.
Melt the butter in the same pan you used to cook the mushrooms while they roast. Sauté the onion until it is translucent. Cook for another 1 to 2 minutes, or until the garlic is fragrant. Cook for 1 minute after adding the paprika.
Combine the potatoes and broth in a mixing bowl. Bring to a boil, then lower to a low heat and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender.
Combine the mushrooms and parsley with the potatoes. If necessary, season with additional salt and/or pepper. Serve immediately with vegan sour cream on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
