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Spicy Seitan Paprikash [Vegan]

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This is a recreation of chicken paprikash, a Hungarian dish made by simmering chicken in a paprika roux. In this recipe, meaty seitan takes the place of chicken. It's pan-fried until crispy, then cooked with onions, garlic, and peppers in a paprika-infused tomato sauce. Paprikash is traditionally served with pasta, but you can pair this dish with rice or even with a salad — just be sure to include some bread on the side!

Spicy Seitan Paprikash [Vegan]




  • 12.5 ounces seitan, store-bought or homemade
  • 1 tablespoon oil
  • 2 red chili peppers, cut into thin strips
  • 1 onion, diced
  • 2 garlic cloves, pressed
  • 4 teaspoons paprika powder
  • 1 1/2 teaspoons tomato paste
  • 1 1/4 cups, plus 1 tablespoon vegetable broth
  • 1/2 cup oat cream, soy cream, or culinary coconut milk
  • 1-2 teaspoons cornstarch
  • A pinch of marjoram
  • 1 teaspoon vinegar
  • Salt, to taste


  1. In a large pan, cook the seitan for a few minutes, until crispy. Add the oil, followed by peppers, onion, and garlic and cook until the onion begins to brown.
  2. Add paprika and tomato paste and cook, stirring, for another 2 minutes. Add vegetable broth and simmer for about 5-10 minutes, then stir in the cream.
  3. Add cornstarch and water and let simmer until the sauce has achieved your desired consistency.
  4. Add vinegar and season with salt and marjoram. Serve with pasta, rice, or a salad with bread on the side.





Healthy vegan food with the occasional slice of cake. Claudia lives in Salzburg, Austria, and has been vegan since 2009. Her blog Totally Veg! followed her journey ever since. Claudia has authored two books (one about vegan baking and one about vegan Christmas). She loves developing easy and tasty recipes, healthy vegan food, and the occasional slice of vegan cake. If she is not cooking or eating, she enjoys reading, traveling with her husband and practicing yoga.



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