This is a revised vegan paprikash recipe. It’s still the kind of meal that you want to serve over 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 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
1 large sweet onion, chopped
4 Tbsp vegan butter
3 large garlic cloves, chopped
1 medium red bell pepper, chopped
2-3 Tbsp Hungarian sweet paprika
1 tsp Hungarian hot paprika
1 tsp garlic powder
1 tsp onion powder
1 Tbsp nutritional yeast
1 1/2-2 fake chicken bouillon cubes (I used Edward & Sons Not Chick’n Bouillon Cubes), crumbled
2 1/2 cups water
1/2 cup vegan sour cream (I used Tofutti Sour Cream)
1 1/2-2 Tbsp flour
1-1 1/2 tsp white distilled vinegar
Chopped parsley, to top
Salt and black pepper
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 large, deep skillet, add onion, butter, and a dash of salt. Saute for 6 minutes over medium-low heat. Make sure the heat is low enough to keep the butter from burning, but high enough that you can hear the onions sizzling. Add the garlic and red pepper, and saute another 5 minutes or until the onions are translucent.
3. Stir in the Hungarian sweet paprika, Hungarian hot paprika, garlic powder, onion powder, and nutritional yeast. Saute another minute or two.
4. Stir in the soy curls, water and bouillon cubes. Bring to a boil, and then, turn down to a simmer. Simmer for 15-20 minutes over low heat.
5. In a small bowl, mix the flour with the sour cream. Then, spoon it into the skillet, and stir until it is fully incorporated and the sauce has thickened. Stir in 1 tsp white distilled vinegar. Add some black pepper. Taste and adjust seasonings, if needed (more salt? more vinegar? more black pepper?). Top with parsley and serve over noodles, mashed potatoes, millet, rice or with a hearty slice of bread.