Potatoe paprikash

A reimagined take on a traditional Hungarian dish, made entirely from plant-based ingredients. The perfect recipe for weeknights, but also great for get-togethers with friends, where you can even cook it in a cauldron.

Ingredients:

2–3 tbsp olive oil
1 onion, chopped
200 g Smoked Wheat & Soy Salami,
crumbled (for the smoky flavor)
2 tbsp red pepper flakes
1 kg potatoes, diced
2 packages of sweet or spicy Chickpea Griller (to make the dish even heartier and more flavorful)
salt
pepper

Preparation:

Sauté the onion in oil until translucent, add the Smoked Wheat & Soy Salami, and after stirring for a few minutes, add the red pepper flakes. Place the potatoes in a pot or cauldron, cover with water, and season to taste. When the potatoes are almost done, add the chopped Chickpea Griller and cook until the potatoes are tender.

Tip:

Serve with vegan sore cream, fresh bread, and pickled cucumbers.

Enjoy!