Slow Cooker Soy Curl Paprikash

Since moving to the US’s Pacific Northwest, I have been struck with the omnipresence of soy curls.  Outside of Oregon, I have not seen nor heard of them.  They are versatile.  They are great at taking on flavor.  They work well in any dish that you might want to incorporate a replacement for chicken.  While they may not be in every grocer coast-to-coast, they are available online.  I promise they aren’t paying me to sing the praises of soy curls.  I just like them!  I think it’s a matter of time before they are well-known.

Today’s recipe is a Hungarian-inspired gem, Soy Curl Paprikash.  Slow cooked in a full-flavored sauce, soy curls come to life.  Paprika, garlic, tomatoes, sour cream, and crushed red pepper make for a hearty, mouthwatering, meal. Compliment it with Baked Potato-Zucchini Pancakes, and prepare yourself for a healthy sensation.  It’s perfect for this last cold breath of winter!

This Hungarian-inspired meal has much in common with the original dish, but I did take liberties.  While the Bulgarians are known for adding a bit of green pepper to it, Hungarians are purists.  Outside of the onions and garlic, it’s a chicken-only dish.  I added some red peppers and yellow peppers, because why not?  Otherwise, the sauce is pretty true to traditional ways of making it.

  Yum!  Soy Curl Paprikash!
Yum!  Soy Curl Paprikash!

Slow Cooker Soy Curl Paprikash

1 small onion, chopped

4 garlic cloves, coarsely chopped

2 ½ Tbsp sweet paprika

½ Tbsp smoked paprika

½-1 tsp crushed red pepper

½ tsp onion powder

black pepper, to taste

1 14.5 ounce can of diced tomatoes

½ red pepper, chopped

½ yellow pepper, chopped

2 Tbsp vegan butter

2 cups broth (fake chicken or vegetable)

1 cup water

1 8 ounce bag of soy curls

1 cup vegan sour cream

½-1 tsp white vinegar

1. Put everything, expect the sour cream and vinegar, in a slow cooker.  Cover and cook on HIGH for 4-5 hours.  Stir in sour cream and vinegar before serving.  Enjoy with Baked Potato-Zucchini Pancakes.

2 Comments Add yours

  1. Kelley says:

    Any thoughts on how you’d adapt the cooktime here for an instapot?

    1. Ugly Vegan Kitchen says:

      You might try 15 minutes to pressure cook. Having not tried it myself, I cannot guarantee your success, but that seems reasonable to me. Let me know how it turns out, and if that’s too much or too little time.

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