I'm sort of obsessed with Paprikash. It's a variety of traditional Hungarian dishes that, as it turns out, is super easy, filling and delicious. I normally make it with chicken, but I had a cooking demo at Oakhurst Farmers Market today, so I made an all vegan one with rainbow carrots, sweet potatoes, peppers, onions, vegan sour cream, vegan butter and two types of mushrooms! A little non-traditional, but it turned out to be easy, healthy and delicious. I got some great produce from Patchwork City Farms and Snapfinger Farms and this is the recipe I came up with for the day:
1 Lb Mushrooms (I used oyster & shiitake)
1 Medium Bell Pepper, Diced
1 Sweet Potato, Diced
1 Large Onion, Sliced Thin
4 Large Carrots
2-3 Cups Vegetable Stock
1/4 Cup Dry White Wine OR 1/8 Cup White Wine Vinegar
3 Tablespoons of Vegetable Oil
3 ½ Tablespoons of Paprika
1 Cup of Sour Cream
2 Tablespoons of Fresh Dill
3 Cloves of Garlic
½ Tsp Salt
Pepper to Taste
2 Tablespoons of Butter-Optional
Heat the vegetable oil in a large stock pot on medium.
Sautée peppers & onions for about two minutes, until translucent.
Add sweet potatoes & carrots
Add paprika, salt & pepper. Sautée for three to four minutes-the paprika will begin to toast.
Add garlic & 2 cups of the vegetable stock. Simmer for 15 minutes, or until the vegetables become tender. When it reduces, add the 1/4 cup of wine.
Add mushrooms. Allow to reduce further for 5-10 minutes.
Add sour cream to the mix & cook down for another five minutes, or until the sauce thickens.
Remove from heat & add the fresh dill & butter. Serve with steamed rice or noodles.
I used a variety of paprikas: a tablespoon each of hot, sweet & Hungarian as well as ½ tablespoon of smoked. Feel free to adjust according to your tastes/what you have in your pantry.
If the sauce reduces too quickly, add more veggie stock 1/4 cup at a time.
The vegetables are interchangeable. This would be fantastic with eggplant, spinach, zucchini or butternut squash