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This recipe is originally made with sausage, so for the smokey flavour I used smoked paprika here (let’s be honest – sausages anyway taste good just because of their smokiness).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! ♥︎
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Vegan Hungarian Paprika Potato Stew
- Total Time: 40 mins
- Yield: 3-4 1x
Ingredients
- 1 kg/2.2 lbs potatoes
- 1 large onion
- 1/2 bell pepper
- 1 clove of garlic
- 1 small chili pepper
- 1/2 can of tomatoes
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- dash of hot sauce
- salt, pepper
To serve:
- unsweetened soy yogurt
- pickles
Instructions
- 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!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Vegan
This vegetarian stew looks hearty and delicious!
Thank you, Angie 🙂
I’ve never really tried Hungarian cuisine but this soup looks amazing!!
Thanks, Sarah 🙂
The potato stew looks delicious. I know what you mean about Hungarian cuisine, it’s not exactly vegan-friendly.
Thanks, Anca!
I can’t say I’ve ever tried Hungarian food, but I love potatoes and all sorts of soups and stews, so this looks delish!
Thank you 🙂
All I want to say is that, this soup looks so much delicious. I like it.
Thank you so much 🙂
I don’t mind this vegan version of a Hungarian classic because it looks and sounds fantastic! Many “yyyyeeeesss” to using bell peppers and smoked paprika. Surprisingly, I’ve been craving for some tofu recently (Never happened before) so probably I can make something like that but with tofu. Well done, Evi!
Thanks, Ben! Adding tofu to this dish is actually a really great idea, I’ll try the next time for sure 😉
I love everyhthing about this. Im all over winter stews of every kind in winter and this just looks incredible – thanks Evi!
Thanks, Lucie 🙂
Looks delicious Evi! I know what you mean, I feel the same about Polish cuisine, quite often it’s really fatty and full of meat 🙂 But I also noticed that people do like vegan versions of really traditional dishes, so it must be a thing (technical term)!
Also, ‘paprykarz’ in Poland, is this awful, minced fish with something that used to be a red pepper, and some other weird bits, so just wanted to say that your version looks outstanding and nothing like the paprytkarz I know! 🙂 Beautiful dish! Hugs!
Oh yeah, it’s definitely a thing! I’m in some German and Hungarian vegan food sharing FB groups and people seem to REALLY love traditional food. I was never into these things, but I can perfectly understand also that people miss old flavours…
And wow, that paprykarz sounds kinda awefull 😀
Just wanted you to know we tried this yesterday and the family loved it! Thanks 🙂
Hi Don,
I’m so happy you and your family liked the recipe 🙂
Have a great day!
What does “half can” tomatoes mean, exactly? How large a can of tomato are you using? 15 oz, 19 oz, 28 oz?
Oh yes, sorry. I use a 400 g can here, which is about 14-15 oz 😉
I made this and hubby and I loved it. I used a whole can of tomatoes and served with homemade tofu sour cream and chuves on top. Served iver fat broad pasta ribbons. Thanks for a great recipe.
I’m so glad to hear you and your hubby both liked the recipe ❤️ The tofu sour cream sounds like a great addition 😉
Ahh love it. I put soya chunks in mine and it comes out absolutely perfection. Thank you for this delicious recipe. Xx
I’m so happy to hear that! Adding soya chunks is a super cool idea, next time I’ll definitely try it 😉
Hi Evi,
This was just lovely, thank you!! I made it for my (Hungarian) father and he was very complimentary. The taste combination with the paprika and pepper and chili was perfect.
(I love that you have some Hungarian options here). Also, I just overall love your blog – the recipes, the photos, your commentary. It is exactly what I’ve been looking for in the early stages of going vegan. Thank you!!!!
Hi Bianca,
Thank you so much for this sweet comment, I’m so happy you liked the recipe!
New Hungarian recipes will come to the blog in the next weeks, so I hope you can find even more recipes for your father 😉
Have a nice day 😘
I’ve made this several times now and it is delicious. I’ve made it exactly as the recipe calls for as a side dish, or added more tomatoes, kale and a can of beans for a meal. Another tip I’ve found is if you don’t have vege broth, then add a couple of bay leaves, minced celery & carrots, and celery salt for a bit more depth of flavor. Always a hit at my house. Thank you for this recipe!
Hi Brenda, I’m so happy you like this recipe! All your additions sound super good, I especially love the kale and beans. Definitely going to try it 🙂
I loved it! I kinda made it my own because I don’t like onion so I added onion powder instead. I also added a jalapeño and some chopped okra. So good!
I’m happy to hear you liked this!
Your additions sound super good, definitely going to try that version with jalapeño and okra 😉
I made this tonight and it was pretty good. We didnt have any vegan yogurt or sour cream and I can see how this would have made it even better, though it as still good without.
Hey Christy,
I’m happy to hear you liked it!
Yes, the sour cream definitely makes this better (and more authentic), but the most important parts are the pickles 😀
Made this tonight using hot Smokey paprika (that we bought in Budapest on our recent vacation) instead of hot sauce. It was wonderful! Even my non-vegan family members enjoyed it. Thank you for posting quick and easy (but tasty) vegan recipes.
Hey Donna,
I’m so glad you liked the recipe!
Hungarian hot smoked paprika is really a magical ingredient, right? 😉