Tag Archives: paprika

Vegan “Goulash”

A classic Hungarian meat stew was the inspiration for this vegan dish.
IMG_383424 oz crimini mushrooms; washed and cut into bite size pieces
4 Tablespoons canola oil
1 onion; chopped
1 sweet pepper; chopped
1/2 teaspoon sea salt
3 tomatoes; chopped
1 garlic clove; crushed
2 potatoes; scrubbed and cut into 1/2″ cubes
1 15.5 oz can red kidney beans
1 Tablespoon paprika
1(+) cup water
salt and fresh ground black pepper to taste

optional sour cream

Preheat a large heavy bottomed soup pot over medium heat. Add mushrooms, cover and cook until the moisture in the mushrooms cooks out. Remove the lid and continue to cook until the water simmers/evaporates off. Add the oil, onion, pepper and sea salt. Stir and cover to saute (stirring occasionally) until the vegetables are soft (about 5 minutes). Add the remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes until the potatoes are soft. Traditionally the stew is served with a dollop of sour cream in each bowl and good quality bread.


Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.

Vegan Eggplant Paprikas

I served this stew with freshly baked bread. The traditional chicken paprikas served in my childhood home was served with dumplings, noodles or potatoes. Another classic Hungarian addition to this dish is sour cream dolloped on top. Pick your starch and enjoy a simple hearty stew. Add sour cream if you wish or keep it vegan as is.
DSC_00052 Tablespoons canola oil
1 onion; diced
1 teaspoon sea salt
1 pepper; diced
2 cloves garlic; crushed
3 cups diced tomatoes
2 Tablespoons paprika
1 teaspoon marjoram
1/4 teaspoon fresh ground black pepper
dash (+) cayenne pepper (optional)
1 eggplant; cut into bite sized pieces
1 cup fresh parsley; chopped

Preheat a large stockpot with a heavy bottom over medium heat. Add canola oil and onions, sprinkle with salt, cover and sauté, stirring occasionally for 2 minutes. Add peppers, stir, cover and sauté another 2 minutes, stirring occasionally. Add garlic, tomatoes and spices, stir, cover and simmer until the tomatoes break up (about 8 minutes) stirring occasionally. Add the eggplant, stir, cover and bring to a simmer. Stir occasionally while the eggplant softens and absorbs the flavors in the pot (about 10 minutes). Remove from heat, add the parsley, stir and serve with your starch of choice.

Baked Portobello Mushroom Caps with Garlic and Paprika

DSC_00014 portobello mushroom caps
2 cloves garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 Tablespoon paprika
1 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1 teaspoon honey
1/4 onion; thinly sliced

Preheat oven to 400. Rinse mushrooms and lay stem side down on a kitchen towel/paper towel to drain. Combine remaining ingredients except onions in a small bowl and set aside. Remove the stems from the mushroom caps by gently applying sideways pressure from one side then the opposite side. The stems should “pop” off. Save the stems to use for another meal/side dish (I am planning on chopping and sautéing with onions and adding an egg in the morning as a breakfast treat). Place the mushroom caps on a medium sized baking pan. Put a tablespoon full of the spice sauce in each cap and lightly spread around with back of spoon. Sprinkle the interior with the sliced onions. Bake for 15 minutes. If the caps are filled with “juice” take a knife and stab through to allow the water to drain but the bulk of the flavor stay in the cap.  I ate my cap on a bed of lettuce and with a homegrown heirloom tomato with rosemary and garlic roasted potatoes on the side. Xav had a monster sandwich on a homemade roll with lettuce, homegrown heirloom tomato and provolone cheese with a side of the rosemary and garlic roasted potatoes.
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