Recently, I’ve been making more and more vegan dishes. I’m trying trying to experiment with both sweet and savoury ones. As I have already mentioned some time ago, vegan desserts are quite difficult to prepare for me. The fact that eggs, butter etc. all need to be replaced by other vegan-friendly products can sometimes be a challenge.
When it comes to savoury dishes, I don’t have such a problem – I can use a huge range of products, from various types of vegetables, tofu cheese, through grains such as oat or rice, nuts, dried fruits to, soy or rice milk. There is a lot to choose from, but of course you have to give up on many things too.
Below, I would like to share with you a recipe for a vegan goulash whose main ingredients are mushrooms and black beans. This goulash tastes great when served with bread, but you can also serve it with potatoes, as an addition to meat dishes, or with poached eggs (if you are not vegan of course).
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Ingredients for bean goulash.
- 150 g black beans
- 250 g mushrooms
- 1 big onion
- 1 big yellow pepper
- 1 tablespoon of light brown sugar
- 1 big tomato
- 1 tablespoon of red wine vinegar
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of French mustard
- 1 bay leaf
- a bunch of parsley
- 1 tablespoon of sunflower oil
- 300-350 ml water
- 1 and 1/2 teaspoon of salt
How to make vegan black bean goulash.
Soak the beans in cold water for a few hours, preferably overnight.
Pour oil into a pot, add sliced mushrooms and finely chopped onion and fry over a medium heat for 5 minutes. After that, add the diced bell pepper, diced tomato, soaked beans, bay leaf, brown sugar, red wine vinegar, mustard and Worcestershire sauce. Pour in 250 ml of water and bring it all to boil. When the water starts boiling, reduce the heat to low and simmer the goulash, stirring occasionally and adding more water as needed until the beans become soft. At the end of cooking, add salt and sprinkle the dish with finely chopped parsley.
Good to know when making vegan black bean goulash.
Before adding them to the other ingredients, you can cook the beans separately for an hour.
Black beans proved to be quite resistant to softening and it took me at least two hours to cook them.
Do you like vegan dishes? If so, try our recipe for Celeriac and tofu tartare.
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