Chicken 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.
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.
- 6 ounces (1/2 package) firm silken tofu
- 1 tablespoon lemon juice
- 1 tablespoon cashew butter
- ¼ teaspoon salt
- 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
- Put the tofu, lemon juice, cashew butter, and salt in your blender and blend until completely smooth.
- Scrape the mixture into a container, cover, and refrigerate until needed.
- 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.
- Add the garlic, paprika, smoked paprika, and red pepper flakes and saute for 1 minute.
- 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.
- Taste test and add more salt, if needed. Stir in the tofu sour cream and cook for 1 minute.
- Serve over cooked rice or noodles.
Key Pantry Supplies: Vegan Eggplant Paprikash
I have never heard of paprikash but it looks amazing! It looks so perfect for these upcoming chilly Fall days!
I highly recommend it! Great for late summer or fall.
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!
Well now I’m envious that you have a garden with eggplant! Or a garden for that matter 🙂
This looks and sounds incredible! Definitely a must-make for dinner!