Portobello and White Bean Goulash

Name: Portobello and White Bean Goulash
Cook time: 4 h
Total time: 4 h
Cuisine: Hungarian
Ingredients: ¼ cup dry white wine; 2 bay leaves; 5 large portobello mushroom caps, gills scraped out and discarded, cut into 1-inch dice; Salt and freshly ground black pepper; 1 (14.5-ounce) can diced tomatoes, drained; 1 cup sauerkraut, rinsed and drained; 3 cups cooked white beans or 2 (15-ounce) cans beans, rinsed and drained; 3 cups cooked white beans or 2 (15-ounce) cans beans, rinsed and drained; 2 tablespoons tomato paste; 2 tablespoons sweet Hungarian paprika; 1 teaspoon caraway seeds; 1½ cups vegetable broth; 2 teaspoons olive oil (optional); 1 large yellow onion, minced; 3 garlic cloves, minced; 2 tablespoons minced fresh flat-leaf parsley or dill; ½ cup vegan sour cream, purchased or homemade; Salt and freshly ground black pepper; 2 tablespoons minced fresh flat-leaf parsley or dill; Cooked wide noodles, for serving

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Because mushrooms, sauerkraut, and white beans have a natural affinity for one another, they seemed like a good flavor combination for this goulash, seasoned with caraway and dill. Serve over wide egg-free noodles or gluten-free noodles, if desired. For soy-free, use a soy-free vegan sour cream.

Ingredients

2 teaspoons olive oil (optional)
1 large yellow onion, minced
3 garlic cloves, minc

Europe
Hungary
Vegan

Method

For the best flavor, heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the tomato paste, paprika, caraway seeds, and ½ cup of the broth. Cook, stirring, for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of wate