Vegan Mushroom Paprikash (Gombapaprikás)
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!
Servings 4
Calories 62kcal
Ingredients
- 1/3 cup onion finely chopped
- 2 tsp vegetable oil halved
- 1 lb mushrooms sliced (I used Baby Bella, but any other is fine)
- 1 small red or green pepper sliced
- ½ tsp Vegeta
- 1 tsp Hungarian sweet paprika
- 1 tsp Spanish smoked paprika
- Optional: 1 Jalapeno pepper for hotness sliced
- ¾ cup water
- 1 to tomato cubed
- ¼ tsp ground black pepper
- Optional: 1 tsp flour or cornstarch with ¼ cup cold water for thickening
- Optional: top dish with vegan sour cream.
- 1 TBSP chopped parsley leave some for garnish
- Serve with brown rice pasta 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.
- Serve mushrooms with vegan sour cream and rice.
- Can be stored frozen.