Hungarian Paprikash reaches new heights of heartiness and flavor, featuring the perfect blend of Soy Curls and Shiitake Mushrooms enveloped in a luscious Cashew Sour Cream Sauce. This delightful dish promises a symphony of rich tastes and textures that will leave your taste buds dancing with joy.
Hungarian Paprikash is one of the most common dishes in the parts of Europe where I am from. As I mentioned before, I was born in Slovakia, in the small, yet very charming city Trencin, not too far from the Hungarian border. As you know everything in Europe is connected, the food is one of the things we share the most.
My grandmother used to make it very often not only with meat, but also mushrooms. I remember that she was using Chanterelle Mushrooms, that were actually growing wild. We often went mushroom picking and sometimes she bought them at the farmers market. I bought them here in Toronto once, a long time ago, but they are hard to find. Also, they are overpriced and not very fresh.
Therefore, I am using Shitake, mainly for their meaty flavor and because I love them too. Also, they are easy to find, unfortunately, they aren’t cheap either. However, you just need a little bit. Also, you can use Portobello mushrooms if you prefer. They are very tasty as well and they will do the job.
Regarding Soy Curls and Vegan Keto Diet, I have made a delicious recipe using this product just recently VEGAN KETO CHICK’N WITH CAULIFLOWER MASH. You may like it as well! Oh and by the way, I made that one with green string beans, which you could have with Hungarian Paprikash as well, yet, I would recommend a big bowl of salad, for example, Kale Salad. Although, we used to eat parikash always with pickles.
Well, I am going to have my lunch now! I made so much that I have been eating it for two days now, but I am not complaining., because It’s even better the next day. I truly hope you will try it! Thank you So much for visiting and I wish you a wonderful week!
HUNGARIAN PAPRIKASH
Equipment
- Food processor
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
- SAUCE
- Cook the cauliflower pieces with 1 cup of veggie broth and salt for 15minutes, or until you can pierce easily with work.
- In the meantime, sauté onion, until translucent, add garlic and spices and stir for few seconds.
- Add pepper, stir well, reduce the heat and cover with lid. Let it simmer for 15minutes.
- When 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.
- SOY CURLS
- Sauté soy curls on hot oil with tamari and spices for about 7minutes. You may add pinch of salt if needed.
- Take it off the heat and add scallions.
- Sauté 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.
- When 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.
- If you are not on keto diet you can serve this dish with pasta or gnocchi.
?This is a great winter soup.
Thank you so much my Friend!