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    You are at:Home»Dairy-Free Recipes»Eggplant Paprikash is a Fresh Vegan Twist on a Hungarian Classic

    Eggplant Paprikash is a Fresh Vegan Twist on a Hungarian Classic

    5
    By Alisa Fleming on August 14, 2018 Dairy-Free Recipes, Entrees

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsChicken paprikash is a popular Hungarian dish that is infused with paprika. This eggplant paprikash is a vegan version that’s enriched with a homemade dairy-free tofu sour cream. I originally spotted the recipe on Fat Free Vegan by Susan Voison back in 2006 and immediately whipped it up. It was delicious! After getting permissions from Susan, I shared it here.

    Over a decade has past since that initial post, so I thought it was time to retest and refresh the recipe. I ended up making a few minor changes that I hope you will find helpful! It’s the perfect plant-based main dish to enjoy as we head into the late summer. It’s a time when eggplant, tomatoes, and bell peppers really hit their prime.

    Eggplant Paprikash Recipe: A Fresh Vegan Twist on a Hungarian Classic (includes Tofu Sour Cream recipe; gluten-free with nut-free option)Photo by nblx

    Special Diet Notes: Vegan Eggplant Paprikash

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, plant-based, and vegetarian.

    For nut-free eggplant paprikash, Susan recommends substituting 1 1/2 teaspoons tahini for all of the cashew butter in the tofu sour cream.

    5.0 from 2 reviews
    Eggplant Paprikash with Tofu Sour Cream
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Two types of paprika give this dish a rich hue and flavor while the tofu sour cream adds light creaminess.
    Author: Adapted from Susan Voison
    Serves: 4 servings
    Ingredients
    Tofu Sour Cream
    • 6 ounces (1/2 package) firm silken tofu
    • 1 tablespoon lemon juice
    • 1 tablespoon cashew butter
    • ¼ teaspoon salt
    Eggplant Paprikash
    • 2 teaspoons olive oil
    • 1 large yellow onion, halved and cut into thin wedges
    • 3 garlic cloves, minced
    • 2½ tablespoons paprika
    • 1½ teaspoons smoked paprika
    • ¼ teaspoon crushed red pepper flakes
    • 1½ to 2 pounds eggplant (about 2 medium) cut into 1-inch cubes
    • 2 red or yellow bell peppers, cored and sliced
    • 1 14-ounce can diced tomatoes
    • 1 cup vegetable broth
    • 1 teaspoon salt, or to taste
    • 3 cups cooked rice or 8 to 12 ounces dry pasta or rice noodles, cooked
    Instructions
    Tofu Sour Cream
    1. Put the tofu, lemon juice, cashew butter, and salt in your blender and blend until completely smooth.
    2. Scrape the mixture into a container, cover, and refrigerate until needed.
    Eggplant Paprikash
    1. Heat the oil in a large skillet over medium-low heat. Add the onion and saute until it begins to brown, about 5 to 8 minutes.
    2. Add the garlic, paprika, smoked paprika, and red pepper flakes and saute for 1 minute.
    3. Add the eggplant, peppers, tomatoes, broth, and salt and stir to combine. Cover and simmer until the eggplant is tender, about 15 to 20 minutes.
    4. Taste test and add more salt, if needed. Stir in the tofu sour cream and cook for 1 minute.
    5. Serve over cooked rice or noodles.
    3.5.3229

    Key Pantry Supplies: Vegan Eggplant Paprikash


    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Emily Kyle on August 23, 2018 5:34 am

      I have never heard of paprikash but it looks amazing! It looks so perfect for these upcoming chilly Fall days!

      Reply
      • Alisa Fleming on August 24, 2018 9:34 am

        I highly recommend it! Great for late summer or fall.

        Reply
    2. Jenn on August 21, 2018 6:14 pm

      Oh yummy! I love Susan’s recipes, but I’ve never seen this one before. We have eggplant, peppers, and tomatoes all growing in our garden, so this will be perfect!

      Reply
      • Alisa Fleming on August 22, 2018 6:57 am

        Well now I’m envious that you have a garden with eggplant! Or a garden for that matter 🙂

        Reply
    3. Taylor Kiser on August 21, 2018 5:11 pm

      This looks and sounds incredible! Definitely a must-make for dinner!

      Reply

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