A very budget-friendly and easy-to-make recipe: Originally Hungarian potato stew, aka paprikás, is made with sausage. This version is vegan and gluten-free, and of course for a more traditional version you can add your choice of vegan sausage as well.
It might sound weird but as a Hungarian with celiac disease I’m not a fan of most Hungarian dishes because we make everything with meat, dairy, and flour. But this one is my childhood comfort food. I hope you enjoy it as much as I do!
Vegan Krumpli Paprikás or Hungarian Potato Stew
- 1kg potato, peeled and sliced
- 1 medium onion
- 1 small chili pepper
- 2 tbs paprika powder
- 1 tomato, sliced
- salt, pepper, thyme
- 1 tbs olive oil
1. Heat the oil on medium heat and add the onion to it in a huge pot, and sauté for around 10 minutes stirring frequently. When onion turns glassy remove from heat and mix it with the paprika powder.
2. Then add the sliced and peeled potatoes and cover with enough water to cover it. Bring to boil then reduce heat, add tomato and chili pepper and cook until potatoes are fork tender. Season with salt and pepper and thyme.
You can serve it with soy yogurt, bread, pickled cucumber, pickled beetroot or even with cooked peas.
Photo: Imola Toth