Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Mushroom paprikash served with vegan nokedli
Rich mushroom paprikash with rustic vegan nokedli dumplings

Mushroom paprikash with vegan dumplings

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Mushroom paprikash is proof that Hungarian cuisine is wholesome even without meat. The high glutamic acid content (umami) of mushrooms gives that deep, meaty flavour sensation which complements the paprika base. The egg-free nokedli gets its proper structure and colour thanks to the chickpea flour (gram flour).
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan
  • Pot
  • Nokedli maker (spaetzle maker)
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Prepare the stew base: sauté onion, remove from heat, paprika, water. Add the sliced mushrooms and simmer until tender.

Tip: The mushrooms release a lot of water initially (cell walls collapsing), then once that boils away, they start to brown and develop flavour.
2 ✓

Thicken the stew with the cream, bring to the boil.

Tip: The fat content of the cream rounds off the sharpness of the paprika.
3 ✓

Mix the nokedli: flours, salt, water. You should get a thick, sticky batter.

Tip: Chickpea flour substitutes the egg, functioning as both a binder and colourant.
4 ✓

Grate the dough into boiling salted water. When they float to the surface, strain and toss with a little oil.

Tip: The oil prevents the dumplings from sticking together as they cool.

Recipe FAQ

Did the vegan nokedli fall apart?
Egg-free dough is more sensitive. The flour-water ratio is important, and the water must be boiling vigorously when you grate the dough in.

Ingredients

  • 500 g Button mushrooms
  • 2 whole Onions
  • 2 cloves Garlic
  • 2 tsp Paprika
  • 3 tbsp Olive oil
  • 200 ml Water (for the stew)
  • 200 ml Soya cream
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh parsley
  • 250 g Wholemeal flour
  • 50 g Chickpea flour (Gram flour)
  • 250 ml Water (for the nokedli dough, approx.)