Vegan Portabello Paprikash

Hannah Kaminsky

Vegan Portabello Paprikash

The famous Hungarian recipe gets a plant-based spin in this mushroom-forward rendition. 

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Serves: 4
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This soothing, comforting recipe from The Everyday Vegan Cheat Sheet cookbook relies on portabello mushrooms as the meaty stand-in along with three types of paprika to bring in the earthy, smoky flavors of this traditional dish.

What you need:

For the paprikash:
¼ pound dehydrated soy curls
2 cups boiling water
3 tablespoons olive oil, divided
1 medium yellow onion, diced
2 medium portabello caps, stems removed
½ teaspoon salt
1 cup vegetable broth
1 tablespoon tomato paste
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 teaspoon smoked paprika
2 teaspoons cornstarch

For serving:
4 cups cooked pasta

What you do:

  1. Preheat oven to 375 degrees. Place soy curls in a medium bowl and pour boiling water on top. Let sit and soak about 15 to 20 minutes until rehydrated. Drain any excess water.
  2. Coat a baking sheet pan with 1 tablespoon oil. Add onion on top, and place sheet in oven 5 to 6 minutes, or until softened and translucent. Arrange mushrooms on top, drizzle with another tablespoon oil, and sprinkle evenly with salt. Bake 6 to 8 minutes, until mushrooms begin to wilt.
  3. Add soy curls on top along with remaining 1 tablespoon oil. Cook 15 to 20 minutes, until lightly browned around edges.
  4. In a separate dish, whisk broth, tomato paste, paprikas, and cornstarch. Pour mixture over vegetables and soy curls, stirring to thoroughly coat. Roast for a final 10 to 15 minutes, stirring halfway through, until liquid has been absorbed and everything is a deep ruby red.
  5. Serve immediately over cooked pasta.
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