The rich and savory sauce in this amazing dish highlights the fresh vegetables and jackfruit in a perfect companionship. Paprikash is traditionally a meat-heavy dish, however, we used mushrooms and jackfruit to add a great bite while also making the meat unnecessary.
If you cannot find jackfruit you can also use extra firm tofu or tempeh, both would work wonderfully. The deep flavors achieved by the spice blend and wine are what makes this dish a winner. Easy enough to make on a weekday, but delicious enough that it will appear to others that you worked hours. Enjoy experimenting with different seasonal vegetables in this dish. The amazing sauce will lend itself to any seasonal vegetables that you might try and please let us know if you try this version or another. Happy cooking!
- 16 oz of Mushrooms (Chopped)
- 1 20oz Can of Jackfruit (Drained Cut and cut into Bite Sized Pieces.)
- 2 Bell Peppers (Sliced)
- 2 Plum Tomatoes (Diced)
- 1 Medium Red Onion (Diced)
- 3 Garlic Cloves (Minced)
- 2 Tbsp Hungarian Paprika
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 1 Tbsp Tomato Paste
- 2 tsp Rice Flour (or any flour will work)
- ¾ Cup Vegetable Stock
- ¼ Cup Red Wine
- ½ Cup Vegan Tofu Sour Cream
- 1 Bunch Fresh Parsley (Chopped)(Garnish)
- 2 Green Onions (Sliced)(Garnish)
- Brown Rice or Noodles for Serving
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- Vegan Sour Cream
- 1 15oz Package Silken Tofu
- 1 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- Wash and prepare all of the fresh produce.
- In a deep heavy bottomed skillet, sauté the onion for 2 minutes with 1 tablespoon of coconut oil over medium heat. Add the garlic to the pan and cook for an additional 2 minutes stirring to combine.
- Next, add the jackfruit to the pan. Let the jackfruit cook for 3 minutes on each side. Add the bell pepper to the pan and cook for an additional 4 minutes, stirring occasionally.
- Add the mushrooms to the skillet. Stir periodically and allow the mushrooms to cook until they have softened.
- Add the paprika, cayenne, garlic powder and rice flour to the skillet and stir to incorporate.
- Next add the wine, tomatoes, tomato paste and veggie stock to the pan. Allow to cook stirring occasionally for approximately 10 minutes while the sauce thickens.
- In a blender combine the vegan sour cream ingredients until well incorporated.
- Finally, add the sour cream and some of the fresh parsley and stir to combine.
- Serve over brown rice (or noodles) and garnish with green onion and fresh parsley. Enjoy!
