Hungarian Noodles with Vegetarian Sausage
Indulge in the comforting flavors of Hungarian cuisine with this hearty recipe for Hungarian Noodles with Vegetarian Sausage. Perfect for weeknight dinners or cozy gatherings, this dish features tender egg noodles tossed in a rich, paprika-infused tomato sauce, complemented by savory vegetarian sausage. A blend of sweet Hungarian paprika and smoked paprika adds depth and warmth, while sautéed onions and garlic provide a fragrant base. Simmered with diced tomatoes and vegetable broth, the sauce beautifully coats every bite of the dish, creating a satisfying combination of textures and flavors. Garnish with fresh parsley and a dollop of sour cream for a creamy, tangy finish. Ready in just 40 minutes, this vegetarian-friendly recipe is a flavorful twist on a traditional favorite and a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 links vegetarian sausage
- 2 tbsp olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 tsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 14 oz diced tomatoes
- 1 cup vegetable broth
- 0.5 cup sour cream (optional for garnish)
- 2 tbsp parsley (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, typically 8–10 minutes. Drain and set aside.
While the noodles cook, heat olive oil in a large skillet over medium heat. Slice the vegetarian sausages into rounds and sauté them in the skillet for 4–5 minutes until lightly browned. Remove them from the skillet and set aside.
Dice the onion and mince the garlic cloves. Add them to the skillet with the remaining olive oil and sauté for 4–5 minutes until the onion becomes translucent and fragrant.
Stir in the sweet Hungarian paprika and smoked paprika, cooking for an additional 1 minute to release the spices' flavors.
Add the diced tomatoes (including their liquid) and vegetable broth to the skillet. Stir to combine, and then season with salt and black pepper. Let the mixture simmer for 8–10 minutes to enhance the flavors.
Return the browned vegetarian sausage slices to the skillet and stir to coat them in the sauce. Simmer for 2–3 more minutes to heat them through.
Add the cooked egg noodles to the skillet, tossing gently to evenly coat them in the sauce and combine with the sausage.
Serve hot, garnished with a dollop of sour cream (if desired) and chopped parsley.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 4910 mg | 213% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 24.2 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2217 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
