Ingredients
Scale
- 1.5 tbsp vegetable oil (optional)
- 1 onion, chopped
- 14 oz/400 g mushrooms, thinly sliced
- 1 Hungarian wax pepper (or 1/2 bell pepper), chopped
- 3 cloves of garlic
- 1–2 tsp Hungarian sweet paprika powder
- 1/2 cup/125 ml of vegetable broth
- few drops of liquid smoke (optional)
- 1/2 cup/125 ml vegan sour cream (see notes)
- 1 cup/250 ml unsweetened plant milk
- 1 tbsp flour (GF if needed)
- salt, pepper
To serve:
- cooked pasta (GF if needed) or rice
- chopped, fresh parsley
Instructions
- Heat up vegetable oil in a large skillet. Once hot, add onions, and cook for 1-2 minutes. Add sliced mushrooms and pepper, and cook for 10-15 minutes, stirring occasionally, or until all liquid is evaporated. If making oil-free, use a non-stick skillet and add a few tablespoons of vegetable broth as you go.
- Add garlic and paprika powder, and cook for 30 seconds, or until fragrant. Be careful, paprika turns bitter, when burned.
- Pour vegetable broth over cooked veggies, and add a few drops of liquid smoke. Bring to a boil, then reduce heat to a simmer. After 5 minutes of cooking, add vegan sour cream, and cook for another 2-3 minutes.
- In a small bowl whisk together unsweetened plant milk and flour. Pour into Mushroom Paprikash, and mix well.
- Cook on, stirring, until Mushroom Paprikash thickens, about 1-2 minutes. Season with salt and pepper. Serve immediately over pasta or rice, with fresh parsley on top. Enjoy!
Notes
For the VEGAN SOUR CREAM try my cashew sour cream, my budget-friendly sunflower seed sour cream, or use a store-bought version, for example from Dr. Oetker or Soyananda. A very thick, unsweetened plant yogurt can work too.
- Prep Time: 10 mins
- Cook Time: 20 mins