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

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

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.

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.

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.

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.

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.

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

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