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Vegetable Paprikash

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:


RECIPE

Veggie Paprikash


Ingredients

  • 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

Preparation

  1. Heat the vegetable oil in a large stock pot on medium.

  2. Sautée peppers & onions for about two minutes, until translucent.

  3. Add sweet potatoes & carrots

  4. Add paprika, salt & pepper. Sautée for three to four minutes-the paprika will begin to toast.

  5. 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.

  6. Add mushrooms. Allow to reduce further for 5-10 minutes.

  7. Add sour cream to the mix & cook down for another five minutes, or until the sauce thickens.

  8. Remove from heat & add the fresh dill & butter. Serve with steamed rice or noodles.

Tips

  • 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



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