Hungarian Veggie Paprikash

A bowl of paprika.

This originally was a chicken paprikash recipe, but I am adapting it for vegans.

1T + a bit of a good Hungarian paprika
1t salt
3 sliced onions
2 stalks of celery sliced
4 cloves of garlic minced
3-4T vegetable oil
2 tomatoes diced
1 1/2 sweet peppers diced (red, yellow or orange work really well)
1/2t ground black pepper
1/2c veggie broth
10-12 mushrooms – a couple of varieties can work sliced thickly

At the end you will need a thickener which is about 2/3 cup of vegan sour cream (or dairy sour cream, if you swing that way) combined with about 1 tbsp flour.

In a heavy sauce pan that has been slightly pre-heated add the oil. When is it hot:
Add the Hungarian Paprika and stir for about 30 seconds do not let it burn!

Add the onions, celery and the peppers and stir for about 1 minute or so until the onions start to get clear.

Add the tomatoes, veggie broth, salt, pepper and garlic.

Let this all cook for about 1/2 hour and add the mushrooms. If you want to add a protein substitute like cubed tofu or tempeh, add this now as well.

Cook for about another 15 – 20 minutes

In a bowl mix the sour cream and the flour until blended well. Take a few spoonfuls of the hot paprika liquid and add to the mixture so it is not lumpy and then add this to the pot to thicken for a bit.

This is delicious served over freshly mashed potatoes or rice. The Hungarians serve it in a big bowl with flour dumplings. A crusty bread and a great beer makes a hearty meal.

Image Credit: Creative Commons photo by bocadorada

3 thoughts on “Hungarian Veggie Paprikash”

  1. You forgot the MOST important step. Watch When Harry met Sally so you can perfect the line “Would you like to try my paprikash”. This sounds delightful! If I cooked for someone who did not like peppers could I substitute eggplant maybe?

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