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This Hungarian Paprikash with Soy Curls, Shiitake Mushrooms in a Cashew Sour Cream Sauce is cozy and delicious. It's perfect for chilly nights when you want something hearty.

Hungarian Paprikash [Vegan, Gluten-Free]

$2.99
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Serves

437

Ingredients You Need for Hungarian Paprikash [Vegan, Gluten-Free]

For the Sauce:
  • 1 small cauliflower or half of large, washed and cut into smaller pieces
  • 1 cup cashew sour cream
  • 2 cups vegetable broth low sodium organic
  • 3 red bell peppers diced
  • 2 shallot onions diced
  • 6 cloves of garlic diced
  • 1 tablespoon red paprika powder
  • Black pepper to taste
  • Cayenne pepper to taste optional
  • Pink Himalayan salt to taste
  • 2 tablespoons grape seed oil for frying or oil of your choice

For the Sour Cream:

  • 1 cup of raw cashews soaked for 6 hours and rinsed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons nutritional yeast
  • Himalayan pink salt to taste
  • 1 cup of water
  • Blend all in a blender until smooth.

For the Soy Curls:

  • 8 ounces Soy Curls 1 bag (soaked for 10 min and strained)
  • 1 tablespoon low sodium tamari
  • 1 teaspoon cumin powder
  • 1 teaspoon red paprika powder
  • Black pepper to taste
  • Cayenne pepper to taste optional
  • Garlic powder to taste
  • 2 tablespoons grapeseed oil for frying or oil of your choice
  • 1/4 cup scallions thinly cut
  • 1 1/2 cup of shiitake mushrooms sliced
  • Chives or parsley to garnish

How to Prepare Hungarian Paprikash [Vegan, Gluten-Free]

For the Sauce:
  1. Cook the cauliflower pieces with 1 cup of veggie broth and salt for 15minutes, or until you can pierce easily with work.
  2. In the meantime, sauté onion, until translucent, add garlic and spices and stir for few seconds.
  3. Add pepper, stir well, reduce the heat and cover with a lid. Let it simmer for 15 minutes.
  4. When ready, blend all in a food processor including cashew sour cream, until smooth. If you find the sauce too thick, you can add more veggie broth or plant-based milk.

For the Soy Curls:

  1. Sauté soy curls on hot oil with tamari and spices for about 7 minutes. You may add pinch of salt if needed.
  2. Take it off the heat and add scallions.
  3. Sauté shiitake mushrooms with black pepper and pinch of salt on hot oil until for about 5minutes. Or it depends whether you like well done or medium.
  4. When ready, mix soy curls and shiitake mushrooms with sauce, but leaves some mushrooms to garnish if you like. Sprinkle with chives or parsley and serve.
  5. If you are not on keto diet you can serve this dish with pasta or gnocchi.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Lena Novak

See My Recipes

I am a vegan food blogger, recipe creator, food stylist, and photographer. My awakening through yoga and meditation guided my understanding of the importance of a vegan lifestyle for the mind, body, and soul and how it interrelates to non‑human animals we share the world with. I created my blog, Lena’s Vegan Living in 2011.

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