Vegan Chanterelle Goulash

This is a hearty vegan goulash made with potatoes, carrots, bell peppers, and wild chanterelle mushrooms in a tomato-based broth. The mushrooms give it a rich, earthy flavor.

Ingredients:

400g wild chanterelle mushrooms, cleaned and sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
1 red bell pepper, diced
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon caraway seeds
1 teaspoon marjoram
1 bay leaf
Salt and pepper to taste
500ml vegetable broth
2 tablespoons flour
2 tablespoons water
Fresh parsley for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onions, and cook them until they become clear

Put in the bell pepper, potatoes, mushrooms, and carrots

Bring it to a boil

Add paprika, black pepper, marjoram, bay leaf, tomato paste, and mix well

Add the vegetable broth, bring it to a simmer, and cook for 20 minutes, or until the vegetables are soft

Make a slurry of flour and water in a small bowl

It will make the sauce thicker when you stir it into the goulash

Let it cook for five more minutes

If necessary, change the seasoning

Before serving, sprinkle with fresh parsley

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