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Mushroom paprikash with vegan dumplings served

Mushroom Paprikash with Vegan Dumplings

Mushroom paprikash with dumplings is one of the best-known and most popular dishes of Hungarian cuisine. This recipe evokes traditional flavors while being completely plant-based. The rich texture of the mushrooms and the harmonious flavors of the paprika perfectly complement the soft, homemade vegan dumplings. It is an ideal choice for those who want to enjoy Hungarian flavors in a vegan version as well. Prepare it and bring the warmth of home to the table!

Prep Time 20 min
Preparation 30 min
Total 50 min
750 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Champignon mushrooms
⭕ 2 Onions
⭕ 2 cloves Garlic cloves
⭕ 2 tsp Hungarian Sweet Paprika
⭕ 3 tbsp Olive oil
⭕ 200 ml Water
⭕ 200 ml Soy cream
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 bunch Fresh parsley
⭕ 250 g Whole wheat flour
⭕ 50 g Chickpea flour
⭕ 150 ml Water (for dumplings)

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    Preparation Steps

    1

    Finely chop the onions, crush the garlic, and slice the mushrooms.

    2

    Heat the olive oil in a large pan and sauté the onions until translucent. Add the garlic and sauté briefly.

    3

    Remove the pan from the heat and stir in the Hungarian sweet paprika. Immediately pour in the water to prevent the paprika from burning.

    4

    Add the sliced mushrooms, season with salt and pepper, and simmer over medium heat for 10-15 minutes.

    5

    Stir in the soy cream and mix well. Bring to a simmer, then sprinkle with fresh parsley.

    6

    For the dumplings, mix the flours and water in a bowl until you have a smooth batter.

    7

    Drop the batter into boiling salted water using a dumpling maker (nokedliszaggató). Cook until the dumplings float to the surface.

    8

    Drain the dumplings and toss with a little olive oil to prevent them from sticking together.

    9

    Serve the mushroom paprikash with the fresh, hot vegan dumplings.