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.
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.