Hungarian Goulash
Cozy Up with Meatless Potato and Portabella Stew
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty, flavorful stew to warm you from the inside out. This Meatless Potato and Portabella Stew is a Mediterranean-inspired delight that’s both satisfying and incredibly easy to make. Packed with earthy portabella mushrooms, sweet potatoes, and Yukon Gold potatoes, this stew is a celebration of simple, wholesome ingredients.
We’ve taken a classic stew approach and infused it with Mediterranean flavors like paprika, caraway seeds, and a splash of Merlot wine. The result? A deeply flavorful, comforting dish that’s perfect for a weeknight dinner or a cozy weekend meal. It’s naturally vegetarian and can easily be made vegan with a simple swap (see our FAQ below!).
What makes this stew special?
- Flavorful Base: Sautéing onions and garlic creates a fragrant foundation for the stew.
- Earthy Mushrooms: Portabella mushrooms add a meaty texture and umami flavor.
- Sweet & Savory: The combination of sweet potatoes and Yukon Gold potatoes provides a delightful balance of sweetness and earthiness.
- Mediterranean Spices: Paprika and caraway seeds add warmth and complexity.
- Wine Infusion: A splash of Merlot elevates the flavors and adds depth.
This stew is incredibly versatile. Serve it with crusty bread for dipping, a side salad for a complete meal, or even over rice or quinoa. It also makes fantastic leftovers – the flavors meld together even more beautifully overnight!
Ready to get cooking? Scroll down for the full recipe!
Frequently Asked Questions
Q: Can I make this stew vegan?
A: Absolutely! Simply substitute the Merlot wine with a vegan-friendly red wine or replace it with an equal amount of vegetable broth.
Q: What kind of potatoes are best for this stew?
A: Yukon Gold potatoes are our preference for their creamy texture and slightly sweet flavor. However, you can also use Russet or red potatoes. The sweet potatoes add a lovely sweetness that complements the other flavors.
Q: Can I add other vegetables to this stew?
A: Yes! Feel free to add other vegetables like carrots, celery, or bell peppers. Add them along with the potatoes.
Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Q: What if I don’t have Merlot wine?
A: You can substitute with another dry red wine like Cabernet Sauvignon or Pinot Noir. If you prefer not to use wine, simply add an equal amount of vegetable broth.
Meatless Potato and Portabella Stew
Ingredients
- 2 each Yukon Gold Potatoes
- 2 each Sweet Potatoes
- 2 each Onions
- 3 each Portabella Mushrooms
- 1 can Diced Tomatoes Salt-free, fresh is better
- 1/2 can Tomato Paste
- 2 cloves Garlic
- 2 Tbsp Sweet Paprika
- 1 dash Chili Flakes
- 2 each Bay Leaves
- 1/2 tsp Caraway Seeds
- 1 cup Merlot
- as needed Vegetable Broth
- as needed Ital Parsley For garnish
Instructions
- Dice onions and garlic. Sauté in coconut oil.
- Add diced Portabella mushrooms and sauté for 5-8 minutes.
- Add diced potatoes, vegetable broth, and red wine.
- Simmer on medium heat for approximately 1 hour.
- Add paprika, tomatoes, and all spices. Simmer for an additional 15-20 minutes.
- Sprinkle with Ital parsley before serving.
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