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| Hungarian Paprika |
A friend of mine brought this excellent Hungarian Paprika back from her trip. It is strong and woody and yummy.
This vegan recipe is easy and fast
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| Mushrooms, red bell peppers, Maui onion rough chopped |
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| Saute the mushrooms, onion, and bell peppers in olive oil |
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| pot simmering |
oh wait there's a glass of red wine on the counter, you may need a dash to sweeten the pot
Ingredients:1 medium Maui sweet onion chopped coarse
1 Tablespoon good olive oil
4 large mushrooms sliced large
1 carrot grated thin
4 cloves garlic sliced very thin
1 red bell pepper sliced
1 medium tomato chopped coarse
can of pinto beans drained
teaspoon soy sauce
half teaspoon Great Hungarian paprika
half teaspoon fresh ground pepper
half teaspoon thyme
half cup vegetable stock if cooks down fast
1/2 teaspoon salt
Saute onions 2 minutes in the oil
add all the other vegetables and saute 2 minutes
add beans and spice
simmer 5 minutes it may need more liquid to keep from
sticking, add vegetable stock slowly
taste- does it need salt? add 1/4 teaspoon at a time
Ready in 15 minutes including prep time four minutes
Turn off heat and cover let it meld
Serve with corn bread, garlic toast or what comforts your soul
Cook time 10 minutes, prep time 4, sip of wine 1
Small bowl ( 3/4 cup ) is 180 calories
Nutrition: I know it is protein 10 grams protein and nutrient rich,
but add the vitamin C in the pepper and B-6 and Vitamin A
to the other vegetables and it's good
You can add more vegetable stock if you want it soup-y
author: Caroline Gerardo
Cuisine: Vegan
Easy to make
