One of my favorite spices is paprika. It’s in my top 5 of herbs and spices I can’t live without, sitting alongside garlic, oregano, cumin and nutmeg. I add it to pretty much all my dishes so the idea of making an entire sauce with it is tantalizing.
Chicken paprikash, also known as chicken paprikas and paprika chicken, is a Hungarian dish where meat is simmered in a paprika-based sauce. It is similar to goulash. Traditionally, it is served over egg noodles.
In order to make my vegan version of this dish, three awesome vegan products came together in a trifecta of deliciousness. For the chicken, I used one of the edible loves of my life, Butler Soy Curls. I reviewed them here and there is another HUGE review coming soon! Plus, they are featured in so many of my other reviews so Butler Soy Curls are all over this blog!
Finding vegan “egg” noodles is not easy. I was getting tempted to make my own (and I still plan to) but guess what? Mrs. Glee’s Gluten-Free Foods, a company I’ve told you about here, makes gluten-free vegan wide noodles called “Old Fashioned Noodles.” Like their other products, they are made primarily from navy beans.
The third product is from another favorite company, Woodstock Foods. I have written about Woodstock Foods a lot including my review here. They make one of my favorite brands of tofu plus so many organic, non-GMO products. I used their Organic Kosher Baby Dill Pickles for the garnish on the dish.
The recipe is simple to make and doesn’t take a lot of time at all. I rehydrated and cooked the soy curls up until crisp. Then the most challenging part of the recipe – setting them aside and trying not to munch them all. It’s not easy.
The sauce is quick to make – just sauteed onions, bell peppers and garlic plus lots of sweet paprika, a bit of allspice and broth. Mix in some sour cream and done.
The soy curls go back in for a spa bath of sweet and spicy paprika sauce which is the loveliest color of red. You would think there is tomato in the sauce but there isn’t.
Then those drunken soy curls get to sit atop a bed of buttered noodles flavored with dill. I didn’t have fresh dill so I used dried and I also added oregano because it’s one of my favorite herbs. I also added a bed of steamed kale because everything is better with kale.
On top of it all sits a bunch of chopped baby dill pickles. Cornichon are tiny French sour pickles made from mini gherkin cucumbers that are harvested before reaching full maturity so they are extra-tart. As a child, I LOVED baby dill pickles and they are perfect here even if they don’t have a fancy name. At first I was skeptical that I would like the pickle topping but it works. It adds a salty, tangy flavor to balance the spicy sweetness of the sauce.
This dish was incredible. The soy curls were tender and packed with flavor and the sauce enveloped those buttered noodles so deliciously. Every bite of this dish was a perfect coming together of flavors just like these products from three of my favorite companies came together to make a beautifully composed dish.
I will definitely be making “Chicken” Paprika again and again and I think you will too. Enjoy!
Vegan “Chicken” Paprika over Wide Noodles and Kale
GF
For the soy curls:
1 package Butler Soy Curls
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. black pepper
2 Tbs. vegetable oil
For the dish:
1-lb. Mrs. Glee’s Gluten-Free Old-Fashioned Noodles
3 Tbs. vegan butter
2 tsp. dried dill or 2 Tbs. fresh chopped dill
1 tsp. dried oregano
1 Tbs. olive oil
1 large onion, quartered and thinly sliced
2 red bell peppers, thinly sliced
4 garlic cloves, minced
2 Tbs. paprika
½ tsp. ground allspice
Kosher salt and pepper to taste
2 cups low-sodium vegetable broth
1 cup vegan sour cream
1 bunch kale, chopped
¼ cup Woodstock Foods Baby Dill Pickles, chopped
Put the soy curls in a bowl and cover with hot water. Let stand 10 minutes, drain and squeeze out excess water. Toss with garlic powder, salt and pepper. Heat the oil in a deep saute pan and cook the soy curls until browned and crisp, about 10 minutes. Transfer to a bowl and try not to eat too many.
Bring a large pot of water to a boil, add salt and cook the noodles until al dente, about 8 – 10 minutes. Drain and return to the hot pot. Toss with vegan butter, dill and oregano.
In the same pan where you cooked the soy curls, heat the olive oil over medium high heat. Saute the onion and bell peppers until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Return the soy curls to the pan. Add the paprika and allspice and toss to coat the soy curls. Add the broth to the pan. Bring the liquid to a boil, reduce the heat and let simmer for 5 minutes. Add salt and pepper to taste. Turn off the heat and mix in the sour cream.
In another small pan, add a bit of water and the chopped kale and let it steam over low heat until the kale turns bright green.
Layer each plate with a bed of kale. Divide the noodles on top of the kale. Spoon the soy curls with sauce over the noodles. Garnish with the chopped pickles. Serve hot.
The “V” Word: Say it. Eat it. Live it.
Print Vegan "Chicken" Paprika over Wide Noodles and Kale Author: Rhea Parsons Recipe type: Entree Cuisine: Hungarian Ingredients- For the soy curls
- 1 package soy curls
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 2 Tbs. vegetable oil
- For the dish
- 1-lb. gluten-free wide noodles
- 3 Tbs. vegan butter
- 2 tsp. dried dill or 2 Tbs. fresh chopped dill
- 1 tsp. dried oregano
- 1 Tbs. olive oil
- 1 large onion, quartered and thinly sliced
- 2 red bell peppers, thinly sliced
- 4 garlic cloves, minced
- 2 Tbs. paprika
- ½ tsp. ground allspice
- Kosher salt and pepper to taste
- 2 cups low-sodium vegetable broth
- 1 cup vegan sour cream
- 1 bunch kale, chopped
- ¼ cup chopped dill pickles or cornichons
- Put the soy curls in a bowl and cover with hot water. Let stand 10 minutes, drain and squeeze out excess water. Toss with garlic powder, salt and pepper. Heat the oil in a deep saute pan and cook the soy curls until browned and crisp, about 10 minutes. Transfer to a bowl and try not to eat too many.
- Bring a large pot of water to a boil, add salt and cook the noodles until al dente, about 8 – 10 minutes. Drain and return to the hot pot. Toss with vegan butter, dill and oregano.
- In the same pan where you cooked the soy curls, heat the olive oil over medium high heat. Saute the onion and bell peppers until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Return the soy curls to the pan. Add the paprika and allspice and toss to coat the soy curls. Add the broth to the pan. Bring the liquid to a boil, reduce the heat and let simmer for 5 minutes. Add salt and pepper to taste. Turn off the heat and mix in the sour cream.
- In another small pan, add a bit of water and the chopped kale and let it steam over low heat until the kale turns bright green.
- Layer each plate with a bed of kale. Divide the noodles on top of the kale. Spoon the soy curls with sauce over the noodles. Garnish with the chopped pickles. Serve hot.
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