Vegetable Paprikash Recipes

VEGETABLE PAPRIKASH

Vegetable Paprikash image

Most folks are familiar with chicken paprikash, here's a light vegetarian way to enjoy the that delicious combination of paprika in a creamy sauce. Orginal recipe from Cooking Light and post here (untried) for the Zaar World Tour.

Provided by justcallmetoni

Categories Hungarian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons vegetable oil
2 cups chopped cabbage
1 cup chopped onion
1 cup sliced baking potato, cut into (1/4-inch)
1/2 cup sliced carrot
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
2 garlic cloves, minced
1 tablespoon sweet Hungarian paprika
1 1/2 teaspoons grated lemon rind
1 teaspoon caraway seed
1/4-1/2 teaspoon crushed red pepper flakes
2 cups plain soymilk or 2 cups reduced-fat milk
1 cup no-salt-added tomato juice
2 teaspoons low sodium soy sauce or 2 teaspoons soy sauce

Steps:

Heat oil in a large saucepan over medium heat. Add cabbage and next 10 ingredients (cabbage through red pepper); sauté 3 minutes.
Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender and mixture begins to thicken.
Serve with noodles.

Nutrition Facts : Calories 178.1, Fat 5.2, SaturatedFat 0.7, Sodium 182.3, Carbohydrate 27.9, Fiber 6, Sugar 8.2, Protein 8.6

VEGETABLE PAPRIKASH

Vegetable Paprikash image

The farmers vegetable stands will be opening soon and we will have fresh vegetables to make meals and to freeze some for later use.

Provided by Marian Arbour

Categories Pasta Sides

Time 40m

Number Of Ingredients 13

Ingredients

6 1/8 oz wide egg noodles
2 tsp olive oil, extra virgin
6 clove garlic finely chopped
2 c diced onions
1 c diced turnip
2 medium carrots sliced in 1/4 inch pieces
3 c sliced button mushrooms
2 c sweet red or green peppers diced
1 can(s) 540ml white kidney beans, rinsed and drained
1 1/2 c chopped tomatoes fresh or canned
2 Tbsp tomaro paste
1/4 c light sour cream
2 Tbsp fine chopped fresh dill or parsley

Steps:

1. In large pot of boiling water cook noodles until tender..drain and set aside. In large non-stick skillet heat oil add onions and garlic cook over medium heat, stirring for 5 minutes or onions are soft. add turnips ,carrots, peppers and mushrooms , add 1/3 cup water, bring liquid to a boil and simmer covered for 10 minutes and vegetables are tender crisp. add paprika , tomatoes and kidney beans and tomato paste bring mixture to a boil reduce heat to low and simmer another 3 minutes or mixture slightly thickened...stir in sour cream and dill.
2. Add noodles to vegetable mixture and toss to combine and heat through.

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