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