Traditional goulash is a soup or stew of meat and vegetables, seasoned heavily with paprika. Chef Linda's version of Hungarian Goulash, she uses mushrooms instead of meat.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Place quartered mushrooms in a bowl. Drizzle with a little olive oil, the tamari and nutritional yeast. Sprinkle with a little salt. Toss to coat then empty onto a baking tray. Place in the oven for 25 to 30 minutes, or until mushrooms have shrunken in size and are nicely browned.
Heat a couple of tablespoons of olive oil in a large pot or Dutch oven on medium heat. Add the onions and cook slowly until they start to soften, about 15 minutes. Add the garlic and cook for another few minutes. Pour in paprika and stir to coat.
Add the peppers, carrots, and potatoes to the pot and stir, then add vegetable broth, bay leaves, and peppers. Bring to a boil, then reduce heat and simmer for about an hour. Taste and add more salt or pepper, if necessary. Garnish with parsley and serve immediately.