Saturday, January 12, 2019
I enjoy this dish without vegan/soy meat but if you are craving a heartier meal, add in your favorite meat substitute. The egg-less dumpling noodles can be straight up boiled or lightly browned after the boiling process -- for a little crunch.
4 tablespoons vegan butter
1 large onion, thinly sliced
kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 and 1/2 cups vegetable stock
pinch of sugar
2-3 red/orange or yellow peppers – sliced or large dice
1/4 cup vegan cream or vegan sour cream – which I prefer
1 tablespoon white wine vinegar
I served over eggless dumpling noodles (Kroger)
Melt 3 tablespoons of the vegan butter in a large saucepan. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
Add garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.
Add the flour and the remaining 1 tablespoon vegan butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.
Add the sliced peppers to the sauce and bring to a simmer. Cook over medium-low heat until the peppers are tender, about 15 minutes.
Stir in the vegan sour cream and vinegar. Taste and season with salt and pepper.
Cook dumplings according to pkg. Drain, then pan fry in a little vegan butter to make crispy (optional)
Pour mixture over noodles.