This is yet another revision of this vegan paprikash recipe. Now, it is gluten free and eliminates the prepackaged vegan sour cream. There’s also a richer, creamier sauce made with silken tofu, raw cashews, lemon juice and more.
This is still the kind of meal that you want to serve over egg-less ribbon noodles, mashed potatoes, millet, rice or with some hearty bread, but it’s quicker and more flavorful than the original recipe. It also tastes awesome paired with Garlic Potato-Zucchini Pancakes.
Chicken Paprikash (Paprikás Csirke) is a Hungarian dish, and has loads of paprika in it. To maximize the flavor in this recipe, use imported Hungarian sweet paprika and Hungarian hot paprika. They bring a more intense flavor to the sauce.
In my experience, old paprika tastes a little bitter or like nothing at all. Make sure your paprika is fresh. If you can only buy one paprika, make it the Hungarian sweet paprika. You can substitute a 1/2-1 tsp red pepper flakes for the Hungarian hot paprika, and still get the heat. Or for a variation, swap out the Hungarian hot paprika for some smoked paprika.
If you use any product other than soy curls, this vegan chicken paprikash recipe may taste overly salty or overpowering. Soy curls have one ingredient (soy), so I had to add additional elements to the sauce to make sure it had full flavor. If you use another product that’s already been seasoned, it might be too much flavor. Keep this in mind, if you make any substitutions.
Soy Curl Paprikash
8 ounce package (or 6 cups) of soy curls
⅓ cup raw whole cashews
12.33 ounce package of extra firm silken tofu, drained
1½ cup water
2 fake chicken bouillon cubes (I used Edward & Sons Not-Chick’n Bouillon Cubes)
1 large Roma tomato
1 Tbsp lemon juice
3 Tbsp vegan butter
1½ cup chopped sweet onion
3 large garlic cloves, chopped
1 medium red bell pepper, chopped
2 Tbsp Hungarian sweet paprika
1 tsp Hungarian hot paprika
1 tsp garlic powder
1 tsp onion powder
1 Tbsp nutritional yeast
Chopped parsley, to top
Salt, to taste
1. In a large mixing bowl, add the soy curls and cover them with water. Let it sit for 10 minutes, and then, drain them in a colander. Squeeze out any excess liquid. Set aside.
2. In a high speed blender (like a Vitamix or Ninja), add the raw cashews, silken tofu, 1 cup water, bouillon cubes, the roma tomato, and lemon juice. Blend until completely smooth. Set aside.
3. In a large, deep skillet, add onion, vegan butter, and a dash of salt. Sauté for ~6 minutes over medium-high heat or until they are soft and golden. Then, add the garlic and red pepper, and saute another 5 minutes or until the red pepper is soft.
4. Turn down the heat to low. Stir in the Hungarian sweet paprika, Hungarian hot paprika, garlic powder, onion powder, and nutritional yeast, and move around for 30 seconds. Then, add ½ cup water and move everything around for another minute.
5. Add the contents of the blender (the silken tofu mixture) to the skillet. Stir until well combined.
6. Add the soy curls. Once everything is well combined, turn the heat up to medium-low and cover with a lid for 10 minutes. About every 2 minutes, open the lid, stir the soy curls around and make sure nothing is sticking. If it starts to stick, turn the heat down a little or stir in a little water.
7. At the end of the 10 minutes, taste and make adjustments, if necessary (more lemon juice? salt?). Top with chopped parsley. Serve over vegan egg-less ribbon noodles, mashed potatoes, millet, rice or with some hearty bread.