I always thought I don’t really like my country’s cuisine but since I’ve been writing here on PD I just came to realize how many Hungarian dishes I actually adore. Many times we don’t even notice how much we like something if we don’t think about it. Tokány is the ancestor of pörkölt (Hungarian stew), from those days when we had no paprika and onion for centuries. Well, okay, I made this version with onion because I am just so used to cook with onion, it’s like the second nature of Hungarians, we make everything with onions and paprika. 🙂
As usually, it’s a very simple yet super delicious and versatile recipe. You can prepare it quickly and make a huge portion so it will be enough for several days for your busy work days. And you won’t get tired of it. You can it eat with past or rice, and you can add tofu strips as well.
Vegan Hungarian Pepper Mushroom Ragú With Peas (Borsos Tokány)
- 50 dkg mushroom, slived
- 1 medium red onion, diced
- 1 clove garlic
- 50 dkg green peas
- 1-2 tsp ground black pepper
- 1tsp tarragon
- to taste salt
- 2 tbs olive oil
- 2 tbs corn flour
1. Sauté the diced onion in a pan until translucent, then add the crashed garlic and sauté for another minute. Add a little water to cook the onions, then add mushrooms for and cook together for additional 5 minutes.
2. Add the peas to the ragu along with the pepper, salt and tarragon. Pour just as much water that covers it and cook until peas are tender.
3. Meanwhile whisk together the flour with 1 dl water in a glass. When the peas are soft, mix it in the ragu before taking it off of the heat. It will thicken as it cools, so you might need to add a little water later.
4. Don’t be shy with the black pepper, the point is to mainly season with black pepper.
You can eat it alone with bread, or rice, pasta. Add more tofu stripes or vegan mock-meat if you wish.
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Photo: Imola Toth