Eggplant Paprikash is a Fresh Vegan Twist on a Hungarian Classic

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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
 
Prep time
Cook time
Total time
 
Two types of paprika give this dish a rich hue and flavor while the tofu sour cream adds light creaminess.
Author:
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.

Key Pantry Supplies: Vegan Eggplant Paprikash

About Author

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.

5 Comments

  1. 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!

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