Vegan goulash

This vegan goulash impresses with its creamy sauce, aromatic king oyster mushrooms, and is ready in just 30 minutes. Perfect for a low-histamine, lactose-free, or plant-based diet – try it and be amazed!

This recipe is   

• vegan
• suitable for a low-histamine diet
• lactose-free  

Preparation time   

30 minutes  

Ingredients  

• 150 g king oyster mushrooms  
• 1 onion (1)  
• 1 clove of garlic (1)  
• 1 jar of HistaFood organic vegetable sauce  
• 1 tsp HistaFood Organic Vegetable Broth  
• ½ tsp marjoram  
• ½ tsp salt  
• ½ tsp paprika powder  
• 100 g oat cream cheese (1)  
• Olive oil  
• Some fresh parsley  

In addition  

• Spelt ribbon pasta  

preparation  

• Peel the onion and garlic and dice them finely.  
• Clean the king oyster mushrooms, cut one-third into large, coarse pieces.  
• Cut the rest into small cubes  
• Cook pasta in salted water according to package instructions.  
• Heat some olive oil in a coated pan and fry the coarsely chopped king oyster mushrooms until crispy.  
• Season with a little paprika powder and salt and set aside.  
• In the same pan, sauté onion, garlic and finely diced king oyster mushrooms.  
• Deglaze with HistaFood organic vegetable sauce  
• Add oat cream cheese, marjoram, salt, paprika powder and HistaFood organic vegetable broth and bring to a brief boil.  
• Puree everything finely with an immersion blender.  
• Add the coarsely chopped king oyster mushrooms to the sauce and serve with the pasta and fresh parsley.  

Our HistaFood tip  

To enjoy this dish gluten-free, you can also serve it with gluten-free wholegrain rice noodles and use gluten-free oat cream cheese (1).

Prepared with

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Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.