This rich and flavorful vegan mushroom goulash, elevated with a splash of red wine, is served alongside creamy mashed potatoes for the ultimate plant-based comfort food experience. Packed with hearty mushrooms, tender carrots, and aromatic leeks, all simmered in a luscious red wine-infused sauce, this dish is perfect for cozy dinners. Quick to prepare, entirely vegan, and irresistibly delicious.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner, Main Course
Cuisine European
Servings 4
Calories 320 kcal
For the Mushroom Goulash:
- 2 tbsp olive oil or vegan butter
- 1 large onion finely chopped
- 3 garlic cloves minced
- 300 g 10 oz button mushrooms or cremini mushrooms, sliced
- 2 medium carrots thinly sliced
- 1 leek sliced into thin rounds
- ½ cup (120ml) dry red wine (vegan-friendly)
- 1 ½ tbsp sweet paprika powder
- 1 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 1 ½ cups 360ml vegetable broth
- ½ cup 120ml unsweetened plant-based cream (e.g., oat or soy cream)
- 1 tsp dried thyme
- 1 tsp smoked paprika optional, for extra flavor
- Salt and pepper to taste
- 1 tbsp cornstarch optional, to thicken sauce mixed with 2 tbsp water
For the Mashed Potatoes:
- 800 g 1.75 lbs potatoes, peeled and cubed
- 3 tbsp vegan butter
- ½ cup 120ml unsweetened plant-based milk (e.g., almond, oat, or soy)
- Salt and pepper to taste
Garnish (optional):
- Fresh parsley finely chopped
Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water for 15-20 minutes or until tender. Drain well.
Mash the potatoes with a potato masher or fork. Add vegan butter, plant-based milk, salt, and pepper, and mix until smooth and creamy. Adjust seasoning as needed.
Make the Mushroom Goulash: Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute.
Add the sliced mushrooms, carrots, and leek to the pan. Sauté for 5-7 minutes until the mushrooms release their moisture and begin to brown.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
Sprinkle in the sweet paprika, smoked paprika (if using), and thyme. Stir to coat the vegetables.
Add the tomato paste, soy sauce, and vegetable broth. Stir well and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
Stir in the plant-based cream and cook for another 2 minutes. If the sauce is too thin, add the cornstarch slurry and simmer until the sauce thickens to your liking.
Season with salt and pepper to taste.
Serve: Plate the mashed potatoes and top them generously with the mushroom goulash.
Garnish with fresh parsley if desired. Serve immediately and enjoy!
- For a gluten-free version, ensure your soy sauce or tamari is certified gluten-free.
- You can substitute the mushrooms with other vegetables like zucchini or bell peppers for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Keyword easy vegan dinner, mashed potatoes, plant-based comfort food, Vegan mushroom goulash, vegan red wine recipes