Vegan Hungarian Paprika Potato Stew for all the carb lovers!
This traditional Hungarian Paprika Potato Stew is super simple and easy to make, plus it’s a very budget-friendly recipe. It’s my go-to comfort food because it’s so satiating, delicious and filling. This creamy, no-fuss stew makes a wonderful quick midweek dinner with a slice of bread, but you can also serve it as a side to your favourite seitan roast or grilled veggies. My version is oil and gluten-free, but still full of flavour! Yaaaas!
If you read my blog regularly you may know that I’m not a big fan of Hungarian dishes. Hungarian kitchen is pretty much a vegan nightmare, since everything is made with meat, lard and dairy. However I have noticed that many of you really like my veganized Hungarian recipes, plus there are those few dishes I also really like….so here it is, another very traditional Hungarian food for you: Paprikás Krumpli.
This recipe is originally made with sausage, so for the smokey flavour I used smoked paprika here (let’s be honest – sausages anyway taste good just because of their smokiness). If you are looking for a more traditional version, feel free to slice some vegan sausage into this potato goodness. I really like to add bell peppers to my Paprika Potato Stew, though the original recipe doesn’t contain them. You can also use fresh tomatoes instead of canned tomatoes, and of course omit the chili pepper if you prefer a less spicy version.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 kg/2.2 lbs potatoes
- 1 large onion
- ½ bell pepper
- 1 clove of garlic
- 1 small chili pepper
- ½ can of tomatoes
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- dash of hot sauce
- salt, pepper
- unsweetened soy yogurt
- Dice onion and bell pepper, mince garlic and chili, and cut potatoes into smaller pieces. Add onion, bell pepper, garlic and chili to a pot, then sauté over medium heat for about 10 minutes, stirring frequently. Add 1-2 tablespoons of water so they don't burn.
- Add potatoes, tomatoes, paprika, hot sauce and enough water or vegetable broth to cover. Bring to a boil, then reduce heat and cook over medium heat until potatoes are fully cooked and almost creamy, about 30 minutes. Add more water/broth if needed.
- Season with salt and pepper, and serve immediately with soy yogurt and pickles. Enjoy!