Vegan Mushroom Perkelt

Ingredients

In this vegan adaptation, the original meat component of Perkelt od podolca is replaced with mushrooms, making it suitable for those following a plant-based diet. The traditional meaty flavors are achieved by using a combination of herbs and spices, along with a rich tomato-based sauce. This vegan version retains the essence of the original dish while offering a cruelty-free alternative. We alse have the original recipe for Perkelt od podolca, so you can check it out.

• 500g (1.1 lb) mushrooms, sliced 500g (1.1 lb) mushrooms, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 can (400g/14oz) diced tomatoes 1 can (400g/14oz) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 7g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms and red bell pepper, and cook until the mushrooms release their moisture and start to brown.
4. 4.
   Stir in the tomato paste, paprika, dried thyme, dried oregano, and bay leaf. Cook for another minute to allow the flavors to meld.
5. 5.
   Pour in the diced tomatoes with their juice and season with salt and pepper.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the mushrooms are tender and the sauce has thickened.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Vegan Mushroom Perkelt hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using larger mushrooms, you can cut them into bite-sized pieces for easier consumption.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the dish.
• If you prefer a spicier perkelt, add a dash of chili flakes or a finely chopped chili pepper.
• Serve the Vegan Mushroom Perkelt with a dollop of vegan sour cream or yogurt for added creaminess.
• Feel free to experiment with different types of mushrooms to vary the flavors and textures.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vegan Mushroom Perkelt as a main dish, accompanied by steamed rice or crusty bread. Add a fresh green salad or some pickled vegetables on the side for a refreshing contrast.

Presentation advice

Garnish the Vegan Mushroom Perkelt with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant red sauce to showcase the mushrooms.