Are you familiar with goulash? Fun fact: it happens to be the national dish of Hungary. Goulash is traditionally a stew of meat and vegetables that’s seasoned with paprika and served with pasta or bread. It originated in medieval central Europe, but there’s now hundreds (if not thousands) of local and regional versions. Hamburger Helper, for example…that’s basically American goulash.

Mushroom Goulash with Saffron Rice | OKC Veggie

Since goulash can take many different forms, it’s only natural to create a vegan-friendly + gluten-free version! Two pounds of mushrooms act as the “meat” in the goulash, and the tomato-based broth is well seasoned with smoked paprika. Nutritional yeast + soy sauce (or coconut aminos) add umami, and handfuls of thyme sprigs infuse earthiness. You’ll be absolutely amazed by the depth of flavor in this dish!

Saffron rice, though, is the real kicker. While saffron can be a bit pricey, a little goes a long way, so it’s likely to last you awhile. The flavor, delicate yet potent, is a perfect balance with the mushroom goulash.

INGREDIENTS

2 T. olive oil
1 yellow onion, chopped
5 garlic cloves, minced
1 red bell pepper, chopped
1 lb. button mushrooms, cleaned and de-stemmed
1 lb. baby bella mushrooms, cleaned and de-stemmed
1 - 14 oz. can tomato sauce
2 T. butter (or vegan butter)
2 t. smoked paprika
1 T. soy sauce (or coconut aminos)
1 T. nutritional yeast
1 T. tomato paste
2 c. vegetable stock
Handful of fresh thyme sprigs
Salt & pepper, to taste
1 c. dry brown basmati rice
1/2 t. saffron threads

STEPS

1) Heat 2 T. olive oil in a large skillet over medium heat. Once hot, add the onion and garlic, season with a bit of pepper and sauté for 3 minutes.

2) Add the red bell pepper and sauté for 5 more minutes. Transfer the onion/garlic/bell pepper mixture to a plate and set aside.

3) In the same skillet, heat 2 T. butter. Add the mushrooms once the butter is melted and toss well to coat. Increase the heat to high after about 3.5 minutes; you’ll know it’s time to increase the heat when the mushrooms start releasing a bunch of water. Cook for 6 minutes.

4) Reduce heat to medium and add the smoked paprika, soy sauce, nutritional yeast, tomato paste and the onion/garlic/bell pepper mixture. Toss together and season with additional salt and pepper.

5) Add the tomato sauce, vegetable broth and thyme sprigs. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. When it’s done, be sure to remove the thyme sprigs.

6) While the goulash is simmering, cook the brown basmati rice. Combine 1 cup dry rice with 1 1/2 cups water in a medium saucepan and bring to a boil. Add the saffron threads, then cover and reduce heat to low. Cook for 30 minutes, then remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.

7) Add a ladleful of rice to a shallow bowl, then top with 1-2 ladlesful of goulash. You’re ready to dig in!