Hungarian Paprikash

Hungarian Paprikash Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 40 mins

Ingredients

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 tbsp red paprika powder

Black pepper to taste

Cayenne pepper to taste optional

Pink Himalayan salt to taste

2 tbsp 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 tbsp apple cider vinegar

1 tbsp nutritional yeast

Himalayan pink salt to taste

1 cup of water

Blend all in a blender until smooth.

FOR THE SOY CURLS

227 gr Soy Curls 1 bag (soaked for 10 min and strained)

1 tbsp low sodium tamari

1 tsp cumin powder

1 tsp red paprika powder

Black pepper to taste

Cayenne pepper to taste optional

Garlic powder to taste

2 tbsp grape seed oil for frying or oil of your choice

¼ cup scallions thinly cut

1 ½ cup of shiitake mushrooms sliced

Chives or parsley to garnish

Instructions

1SAUCE

2Cook the cauliflower pieces with 1 cup of veggie broth and salt for 15minutes, or until you can pierce easily with work.

3In the meantime, sauté onion, until translucent, add garlic and spices and stir for few seconds.

4Add pepper, stir well, reduce the heat and cover with lid. Let it simmer for 15minutes.

5When 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.

6SOY CURLS

7Sauté soy curls on hot oil with tamari and spices for about 7minutes. You may add pinch of salt if needed.

8Take it off the heat and add scallions.

9Sauté shitake 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.

10When 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.

11If you are not on keto diet you can serve this dish with pasta or gnocchi.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.