Mushroom and green pea paprika stew
This mushroom and green pea paprika stew is a vegan goulash. It’s very easy to make, tasty and healthy too. Serve it with boiled potatoes, rice or pasta and gherkins on the side.
Ingredients
Method
- Thinly slice the onion and chop the garlic. Thinly slice the pointed green pepper.
- Heat the oil in a pan and gently soften the onion for about the five minutes.
- Meanwhile slice or halve the mushrooms, if they’re big.
- When the onion is soft, add the mushrooms, green pepper and garlic, put a lid on and cook for 5 minutes.
- Add the paprika and marjoram (if used), stir for 30 seconds, then stir in the tomato purée.
- Pour in the stock, then simmer for 10 minutes. Add the peas and simmer for another 5 minutes or so, until you get a thick stew.
- Turn off the heat and stir in the parsley .
- Serve with plenty of freshly ground pepper and chilli flakes for a spicy version.