Being half Hungarian, I grew up eating delicious and flavorful Hungarian food. My Hungarian upbringing has influenced me to the extent of using Paprika in most of my dishes because I can’t live without the flavor. Hungarian cuisine is not the most vegetarian-friendly cuisine though, nor is it very healthy. When I became a vegetarian, I had a difficult time eating Hungarian food since I barely had any options. For example, chicken paprikash is a staple of the Hungarian diet and it is a very remarkable, comforting dish but it has a lot of meat and dairy in it. Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites. Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?
Vegan and Vegetarian
- 2 tbsp of olive oil
- 3 tbsp of Earthly Balance soy butter
- 2 Hungarian peppers sliced thinly
- 1 onion sliced thinly
- 3 cloves of garlic
- 1 container of Baby Bella mushrooms sliced thinly
- 1 can of tomato sauce
- 1 tbsp of tomato paste
- 3 tbsp of Hungarian Hot Paprika
- 1 tbsp of smoked paprika
- 1 tsp of cayenne pepper
- 1 tsp of Herbes de Provence seasoning (basically rosemary, thyme, and sage combined)
- 1 tbsp of sea salt
- 1 tbsp of black pepper
- 1 tbsp of red pepper
- 1/2 c of freshly chopped dill
- 2 tsp of red wine vinegar
- 2 tbsp of Almond Milk
- 2 tbsp of Tamari
- 1 tbsp of dijon mustard
- 2 c of veggie broth
- Half a bag of egg noodles (I think egg noodles absorb the sauce very well and they are very fun to eat) but you can use Basmati Rice instead (which I do when I’m out of egg noodles and it’s my Indian heritage meeting my Hungarian heritage).
- 1 container of extra firm tofu (see the tofu preparation in the Tofu Recipe, add in more paprika and red pepper to the marinade than you would for the Asian style tofu)
- 2 tbsp of flour
- A handful of panko sprinkled on top of the tofu for baking
- Follow the directions for the egg noodles – boil the water first, add some salt, then add in the egg noodles. When they are ready, strain the and add some cold water to them. Stir in some soy butter while you’re waiting.
- In a large frying pan, add in 2 tbsp of olive oil and 1 tbsp of soy butter, when it’s warm, add in the onions. Sauté the onions for a couple of minutes till they are more translucent.
- Add the peppers to the frying pan and sauté for 5 minutes till they are browned. Then add in the mushrooms for sautéing.
- Add in the garlic and half of the chopped dill.
- Add in all of the spices and stir them into the vegetable mixture.
- Stir in Tamari, red wine vinegar, dijon mustard, tomato paste, then stir in the tomato sauce, and vegetable broth.
- Once the mixture is boiling, add in the almond milk and flour to thicken the sauce. Simmer for 20 minutes while occasionally stirring the sauce. Stir in the rest of the soy butter while it is simmering.
- Prepare the tofu as described in my Tofu Recipe. Once the tofu has been baked, throw some panko bread crumbs on top and bake for an extra five minutes.
- Taste and add in more paprika if needed to the paprikash. Stir in the rest of the dill and throw in the tofu.
- Enjoy Hungarian cuisine without the unnecessary animal fat!