Vegan Mushroom Paprikash (Gombapaprikás) is the traditional vegetarian Hungarian mushroom stew. Serve with brown rice, Edamame Pasta or zoodles. A crowd pleaser! Best to use different types of mushrooms at the same time, like white and oyster or portobello mushrooms.
A delicious vegan version for the traditional and popular vegetarian Hungarian mushroom stew, You can cook it year around. The flavor enhancer is the same: Hungarian paprika. For vegans and gluten-free, serve the mushrooms with brown rice, Edamame Pasta or zoodles. Quick and simple to make. A crowd pleaser!
Keyword authentic, Easy-to-prepare, Freezable, Hearty, Make Ahead, plant-based, Quick, Stove top
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 62kcal
Author Chief Desirist Dr Hanna
Equipment
Copper skillet
pepper grinder
Ingredients
1/3cuponionfinely chopped
2tspvegetable oilhalved
1lbmushroomssliced (I used Baby Bella, but any other is fine)
1small red or green peppersliced
½tspVegeta
1tspHungarian sweet paprika
1tspSpanish smoked paprika
Optional: 1 Jalapeno pepper for hotnesssliced
¾cupwater
1 totomatocubed
¼tspground black pepper
Optional: 1 tsp flour or cornstarch with ¼ cup cold water for thickening
Optional: top dish with vegan sour cream.
1TBSPchopped parsleyleave some for garnish
Serve with brown ricepasta or Zoodles.
Instructions
In a 10-inch skillet fry sauté onion in 1 tsp oil, on low heat, until glassy, about 3 minutes.
Add peppers, and sauté them for 2 minutes. Remove the veggies, set aside in a small bowl.
In the same skillet, heat the remaining oil on medium heat. Add half of the mushrooms. Sauté them till they lose most of their water. Remove them from the skillet and set aside in a bowl. Repeat the same with the rest of the mushrooms.
Add both paprika into the skillet and fry them for 30 seconds.
Immediately add ¾ cup water and mix in all sautéed ingredients.
Add tomato, Vegeta, cover. Grind the pepper and sprinkle into the stew. Simmer stew for about 10 minutes, stirring occasionally.
Optional: in a small cup mix flour and cold water till smooth. Pour this mix to the veggies, and boil the stew for 1-2 minutes, stirring, till it thickens.
Mix two-thirds of the chopped parsley into the stew, stirring, then turn off heat.
Garnish the plates with vegan sour cream and the rest of parsley on top.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
