Seitan Paprikash Recipe
1 cup (235 ml) water
¼ cup (35 g) raw cashews
1½ cups (355 ml) vegetable broth, divided
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) unsweetened plain vegan milk
1½ teaspoons fresh lemon juice
Salt and pepper
⅓ cup plus 1 tablespoon (50 g) all-purpose flour
3 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store bought), cut into quarters, or 12 Seitan nuggets
2 tablespoons (30 ml) high heat neutral-flavoured oil
1 medium onion, cut into ½-inch (1.3 cm) thick slices
1 red bell pepper, cut into ¼-inch (6 mm) thick slices
4 cloves garlic, minced
2 tablespoons (14 g) Hungarian paprika
½ teaspoon caraway seeds, optional
3 tablespoons (48 g) tomato paste
1Bring the water to a boil in small saucepan. Add the cashews. Reduce the heat to a simmer and cook for 10 minutes. Drain and transfer to a small high-powered blender and add ¼ cup (60 ml) of broth, vinegar, milk, lemon juice, and a pinch of salt. Process until completely smooth and set aside.
2Combine the flour with a pinch of salt and pepper on a shallow plate. Dredge the seitan in the flour to cover completely. Heat the oil in a large skillet over medium-high heat. Cook the seitan (in batches) for 4 to 6 minutes, until browned. Turnover and cook the second side for 3 to 5 minutes until also browned. Remove and set aside.
3Reduce the heat to medium. Add the onions to the same skillet, scraping any bits from the bottom. Cook for 4 to 6 minutes until softened. Add the bell pepper and cook for 3 to 4 minutes. The pepper should still have some crunch. Add the garlic, paprika, and caraway seeds, and cook and stir for 2 minutes. Add the remaining 1¼ cups (295 ml) broth, and tomato paste.
4Bring to a boil, then reduce the heat to a simmer for 10 to 12 minutes, or until thickened. Add the cashew mixture, stirring to combine. Add the seitan pieces and simmer for 4 to 6 minutes until heated throughout. Taste and adjust the seasonings. Serve over pasta or a grain, if desired.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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.