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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 150 g mushroom
  • 1 pointed green pepper
  • 2 tsp sweet paprika
  • 1 tsp dried marjoram optional
  • 1 tsp Tomato purée
  • Water or vegetable stock
  • 100 g green peas
  • 1 Tbsp chopped Parsley
  • Salt and pepper
  • Chilli flakes optional

Method
 

  1. Thinly slice the onion and chop the garlic. Thinly slice the pointed green pepper.
  2. Heat the oil in a pan and gently soften the onion for about the five minutes.
  3. Meanwhile slice or halve the mushrooms, if they’re big.
  4. When the onion is soft, add the mushrooms, green pepper and garlic, put a lid on and cook for 5 minutes.
  5. Add the paprika and marjoram (if used), stir for 30 seconds, then stir in the tomato purée.
  6. 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.
  7. Turn off the heat and stir in the parsley .
  8. Serve with plenty of freshly ground pepper and chilli flakes for a spicy version.