Paprikás and Nokedli by @fitgreenmind

55 min
Medium

4 servings

🧅

1 large

Onion

🧄

4 cloves

Garlic

🌶️

1

Red Pepper

🫗

15 ml

Oil

🌶️

21 g

Sweet Paprika

🫘

100 g

Soy Chunks

🌾

330 g

Flour

🫙

45 ml

Ajvar

🥣

130 ml

Vegetable Stock

🍅

130 g

Tinned Tomatoes

🥛

130 ml

Vegan Cream

🧂

1.5 g

Salt

🌶️

Pepper

🌾

320 g

Flour

🌾

80 g

Semolina

🧂

Salt

🥛

400 ml

Plant Milk

🛢️

4 tsp

Oil

🥣

120 g

Vegan Yogurt

Preparation Steps

  1. Step 1/9

    Finely dice the onion, garlic, and optional red bell pepper.

    onion
    garlic
    red bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 1 tbsp vegetable oil in a large skillet over medium heat. Fry the diced vegetables for about 5 to 7 minutes until softened.

    vegetable oil
    onion
    garlic
    red bell pepper
    🍳large skillet
    🥄wooden spoon

  3. Step 3/9

    Add 3 tbsp sweet paprika, 100 g soy chunks, and 1 tbsp of the all-purpose flour to the softened vegetables. Stir until the ingredients are evenly coated.

    sweet paprika
    soy chunks
    all-purpose flour
    🍳large skillet
    🥄wooden spoon

  4. Step 4/9

    Stir 3 tbsp ajvar, 125 ml vegetable stock, 125 g canned tomatoes, and 125 ml vegan cream into the skillet. Mix until the sauce is smooth and combined.

    ajvar
    vegetable stock
    canned tomatoes
    vegan cream
    🍳large skillet
    🥄wooden spoon

  5. Step 5/9

    Season the paprikás with salt and black pepper to taste. Simmer gently for 15 minutes, stirring occasionally, until the soy chunks are tender and the sauce thickens.

    salt
    black pepper
    🍳large skillet
    🥄wooden spoon

  6. Step 6/9

    Whisk 320 g all-purpose flour, 80 g semolina, a pinch of salt, 400 ml plant milk, and 4 tsp vegetable oil in a mixing bowl. Whisk until a thick, smooth dumpling batter forms.

    all-purpose flour
    semolina
    salt
    plant milk
    vegetable oil
    🥣mixing bowl
    🥄whisk

  7. Step 7/9

    Bring 3 l water with a pinch of salt to a rolling boil in a large pot. Drop small portions of the nokedli batter into the water with a spoon or press it through a spätzle maker.

    water
    salt
    🍲large pot
    🥄spoon
    🍝spätzle maker

  8. Step 8/9

    Boil the nokedli for 2 to 4 minutes until they float and are cooked through. Drain the dumplings well in a colander.

    🍲large pot
    🫗colander

  9. Step 9/9

    Divide the cooked nokedli among 4 bowls and spoon the hot paprikás over them. Top each serving with vegan yogurt.

    nokedli
    vegan yogurt
    🥄spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Plant Protein, Condiments, Broths and Stocks, Plant-Based Dairy, Seasonings, Grains

Ingredients

Onion, Garlic, Red pepper, Oil, Sweet paprika, Soy chunks, Flour, Ajvar, Vegetable stock, Tinned tomatoes, Vegan cream, Salt, Pepper, Semolina, Plant milk, Vegan yogurt

Allergens

Soy, Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Meat-Free

Calories

650 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 101g, Fat: 17g, Fiber: 11g, Sugars: 10g

Nutritional Information

Minerals

Iron: 6mg, Potassium: 920mg, Calcium: 150mg, Sodium: 760mg

Vitamins

Vitamin A: 210µg, Vitamin C: 47mg, Folate: 145µg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, large skillet, large pot, mixing bowl, whisk, wooden spoon, spoon, colander, spätzle maker

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-Pot Meal

Occasions

Dinner, Weeknight Meal, Cold Weather Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Hungarian, Central European

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Soft, Chewy, Saucy

Flavors

Sweet, Smoky, Savory, Garlicky, Paprika-forward, Tangy, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store paprikás and nokedli separately in airtight containers,Cool before refrigerating,Reheat until steaming hot), freezer : 2 months (Freeze the paprikás sauce in an airtight freezer-safe container,Freeze nokedli separately for best texture,Thaw overnight in the refrigerator before reheating)