| khl_-_mushroom_paprikas_with_cashew_sour_cream.pdf |
Click PDF link above to print recipe.
I LOVE PAPRIKÁS!!!! Growing up, the dish which made me want to go back for more was chicken paprikás. Later on, when I decided to give up meat and still have dairy, I made mushroom paprikás with sour cream – also delicious. Now, I decided to try a vegan version using cashews. It is quite tasty and creamy and it’s vegan! If you don’t want to use cashew sour cream, you can always use regular sour cream if you’re okay with dairy. Green Valley makes a lactose free sour cream with is pretty good especially if you can’t digest the dairy well but want the taste. I happen to like the vegan sour cream here.
Ingredients:
2 Tbl extra virgin olive oil
1 medium yellow onion
3 cloves chopped garlic
1 Tbl paprika (mild or hot)
2 cups sliced mushrooms
1 cup vegetable broth
I LOVE PAPRIKÁS!!!! Growing up, the dish which made me want to go back for more was chicken paprikás. Later on, when I decided to give up meat and still have dairy, I made mushroom paprikás with sour cream – also delicious. Now, I decided to try a vegan version using cashews. It is quite tasty and creamy and it’s vegan! If you don’t want to use cashew sour cream, you can always use regular sour cream if you’re okay with dairy. Green Valley makes a lactose free sour cream with is pretty good especially if you can’t digest the dairy well but want the taste. I happen to like the vegan sour cream here.
Ingredients:
2 Tbl extra virgin olive oil
1 medium yellow onion
3 cloves chopped garlic
1 Tbl paprika (mild or hot)
2 cups sliced mushrooms
1 cup vegetable broth
- Heat olive oil in pan
- Saute onion until translucent
- Add garlic
- Sprinkle paprika into onion and garlic mixture and stir
- Add mushrooms
- Add vegetable broth
- Cook for 5-10 minutes
- Whisk 2 tablespoons of flour to one cup of cashew sour cream until heated through
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