Sunday, March 25, 2018

Hungarian Noodles with Vegan Kielbasa

We love one pot meals and this dish is super flavorful and hearty.  The original recipe calls for cabbage but I had a bag of Trader Joe’s Cruciferous mix on hand and used about half the bag. The Trader Joe's vegan Italian Kielbasa gives the dish a nice, warm, spicy kick.

Hungarian Noodles with Vegan Kielbasa
Modified food network recipe

8            oz. No Egg Noodles (Kroger carries – called No Egg Dumplings)
2            tablespoons olive oil
3            vegan Italian Kielbasa, small dice (Trader Joe’s)
1            onion, chopped
1            clove garlic, minced
1            jar roasted red peppers , chopped(1-cup, Trader Joe’s)
1            tablespoon paprika
1            cup low-sodium vegetable stock
1/2         head Savoy or green cabbage, sliced 1” thick (I used 1/2 bag cruciferous
                                                            veggies and chopped small – Trader Joe’s)
1/3 – 3/4 cup vegan sour cream
2            tablespoons chopped fresh dill or parsley
              freshly ground pepper

Bring a large pot of salted water to a boil.  Add the noodles and cook as the label directs.  Reserve 1/2 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat.  Add the onion and diced vegan Kielbasa and cook until onion is soft. 

Add garlic, chopped red peppers, and paprika and cook, stirring 1 minute.  Add the vegetable broth, cabbage or cruciferous mix and 1/2 teaspoon salt.  Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.

Add the noodles and vegan sour cream to the sausage mixture  (I like a lot of vegan sour cream so I used about 3/4 cup vs. the original recipe of  1/3 cup.  Cook, stirring, until well coated, about 30 seconds (do not boil).   Add the reserved cooking water as needed to loosen.  Stir in the dill or parsley and season with salt and pepper.

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