Hungarian vegan paprikash: A cooking guide
Hungarian vegan paprikash is a delightful twist on the traditional dish, known for its creamy sauce and bold paprika flavors. Swapping chicken for hearty vegetables, it offers a comforting meal for those enjoying classic Eastern European flavors without animal products. Deeply rooted in Hungarian cuisine, this version showcases the versatility of plant-based cooking. Let's get ready to cook this satisfying dish.
Gather the following ingredients
You'll need two tablespoons olive oil, one large onion (chopped), two cloves garlic (minced), three bell peppers (sliced), two tablespoons tomato paste, four tablespoons sweet paprika, one teaspoon smoked paprika (optional), one cup vegetable broth, a 14-ounce can diced tomatoes, salt and pepper to taste, and one cup coconut milk or plant-based cream. Serve with parsley and noodles or rice.
Preparing the vegetables
Begin by warming the olive oil in a sizable pan over a medium flame. Next, introduce the chopped onion and minced garlic into the pan. Saute these ingredients until they become soft and show a translucent appearance, avoiding any browning. This process should take roughly five minutes. It's crucial to stir them frequently to prevent any sticking and guarantee uniform cooking throughout.
Adding spices and tomatoes
Once your onions are ready, add the sliced bell peppers to the pan with the tomato paste. Stir well to combine everything evenly. Now it's time to introduce our main flavor component - paprika. Sprinkle in both sweet and smoked paprika, if using, and mix thoroughly so that every piece is coated in spices. Cook for another five minutes until the peppers start softening.
Creating the sauce
Pour the vegetable broth into your pan, followed by the canned diced tomatoes. Now is the time to season with salt and pepper, adjusting according to your taste preferences. Bring the mixture to a gentle simmer, then slightly reduce the heat. Allow it all to cook together, without a cover, for about 10 minutes or until you notice the sauce beginning to thicken slightly.
Finishing touches
Add the plant-based cream or coconut milk to your saucepan, stirring well to ensure it is fully integrated into the paprikash. This step prevents any separation from the oils in coconut milk. Let it simmer for an additional five minutes, then remove from heat. Serve your Hungarian vegan paprikash over a bed of freshly cooked noodles or rice, garnished with chopped parsley.
