Vegetable Paprikash
Experience the rich, smoky flavors of Vegetable Paprikash, a comforting Hungarian-inspired dish brimming with vibrant, sautéed vegetables and a lusciously creamy paprika-infused sauce. This plant-based version of a classic features tender bell peppers, zucchini, mushrooms, and onions simmered in a blend of sweet and smoked paprika for a depth of flavor that’s both earthy and aromatic. A silky sauce made with tomato paste, vegetable broth, and sour cream is perfectly balanced and designed to be soaked up by hearty egg noodles or fluffy rice. Ready in just 45 minutes, this one-pot recipe is an easy, satisfying weeknight dinner that will warm your soul. Garnish with fresh parsley for a burst of herbal freshness and serve this wholesome vegetarian dish to delight your family or guests. Perfect for those seeking a flavorful, meat-free meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Zucchini
- 8 ounces Mushrooms
- 2 cups Vegetable broth
- 2 tablespoons Sweet paprika
- 1 teaspoon Smoked paprika
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 1 cup Sour cream
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Egg noodles or rice
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Finely chop the onion and mince the garlic. Add both to the skillet and cook for 3-4 minutes, stirring frequently, until the onion is translucent.
Slice the red and green bell peppers, zucchini, and mushrooms into bite-sized pieces. Add them to the skillet and sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the sweet paprika, smoked paprika, and tomato paste, ensuring the vegetables are evenly coated with the spices.
Sprinkle the flour over the vegetables and mix well. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly to create a smooth sauce. Bring to a gentle simmer.
Reduce the heat to low and continue simmering for 10 minutes, or until the vegetables are tender and the sauce has thickened.
In a small bowl, temper the sour cream by mixing it with a few spoonfuls of the hot sauce from the skillet. Gradually stir the tempered sour cream back into the dish, ensuring it doesn’t curdle.
Add salt and black pepper to taste, and sprinkle the chopped fresh parsley on top.
Serve the Vegetable Paprikash over cooked egg noodles or rice and enjoy!
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 69.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4280 mg | 91% | |
*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.
