You’ve got time on your hands right now and desire amazing comfort food right? Well this Hungarian paprikash might be your new best friend. My wife’s family has been making this creamy stew forever and the unbelievable homemade dumplings called “nokedli” (that they call “knuckles” lol) that go with it. They are normally made with eggs, but my wife has perfected a recipe that are light as air. The paprikash is creamed with vegan sour cream and it’s like a warm hug. So good.
First off, you need a good sweet paprika as this is called paprikash. Our fave is the classic Szeged brand pictured above. Don’t ask me how to pronounce it. We know about 6 words in Hungarian and 3 are curses.
This is traditionally made with chicken but you can use a vegan chicken strip or just have it with all veggies. The dumplings are the real star here.
You can add some different veggies if desired but a green pepper is a must and cannot be substituted. The classics are cabbage, mushrooms and carrots. We cook the mushrooms separately though so they don’t get mushy.
Making the dumplings can be a little tricky but they’re worth it. We use a special wooden board to slice them into the boiling water but you could use a plate or a small plastic cutting board too. The dough will be sticky. This is how it should be.
I hope you enjoy this classic Hungarian dish as much as we do. If you don’t want to make the dumplings, you could always use buttered noodles or even rice as a substitute.
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Vegan Hungarian Paprikash with Dumplings (Nokedli)
8
servings45
minutes30
minutesThis is a family Hungarian paprikash recipe made vegan! I only know curses in Hungarian and this.
Ingredients
- Paprikash
2 tablespoons vegan butter
1 large yellow onion, thinly sliced
1 green bell pepper, chopped
2 large carrots, sliced
1/2 head green cabbage, chopped
1 1/2 tablespoons sweet paprika
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
2 cups vegetable stock (see notes)
12 oz vegan sour cream
- Nokedli Dumplings
3 cups all purpose flour
1 1/2 teaspoons powdered egg replacer (we use Ener-G brand)
1 tablespoon kosher salt
2-2 1/2 cups hot water
1-2 tablespoons vegan butter to coat dumplings after cooking
- Optional Extras
Sautéed mushrooms
Sautéed vegan chicken
Directions
- Paprikash
- Melt butter in a large heavy bottomed pot and add add onion and pepper. Sauté for a few minutes until slightly softened.
- Add paprika and sauté for a few minutes. Add carrots, cabbage and the rest of the spices and sauté for about 5-7 minutes.
- Add broth, bring to a boil, then reduce to a simmer for 15-20 minutes.
- Add sour cream and cook for a few minutes on low heat so it doesn’t separate. Serve over dumplings or cooked noodles.
- Dumplings
- Using a stand or hand mixer, add flour, egg replacer and salt. Mix for a few seconds to combine. With mixer running, slowly pour in the hot water until a dough is formed. Let run on medium speed for two minutes.
- Dough should be slightly sticky. If yours is not, add a teaspoon of hot water bit by bit until dough is slightly sticky (see photo example in story above). Take dough out and place on a small cutting board or plate and get a small butter knife or spoon.
- Bring a large pot of water to boil then reduce to a simmer. Add salt to the water (I use about a teaspoon).
- Using the board or plate and a butter knife scrape shards of dough into the simmering water forming rustic dumplings (see photo example in story above). Don’t boil aggressively or they will fall apart.
- Cook dumplings for about 9-10 minutes (depending on the size you made them – they should be slightly dense and chewy yet light when completely cooked) then transfer using a slotted spoon to a bowl and add a dollop of vegan butter so they don’t stick together.
- Spoon paprikash over cooked dumplings and add optional vegan meat and /or mushrooms and garnish with chopped parsley or thyme. Serve immediately.
Notes
- If using unsalted broth, add another 1/2 teaspoon of salt to paprikash or to taste.
- Paprikash freezes well, but we never have leftovers.
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