Hungarian Pan-Cooked Potatoes with Paprika are a simple Hungarian dish turned plant-based with a few simple tweaks. This quick and easy side takes only 25 minutes!
Potatoes are a staple in any plant-based diet. They are also a staple in a traditional Hungarian diet. I've been having fun exploring the world of Hungarian cooking and it's great when there's crossover between Hungarian cuisine and plant-based cooking.
Traditionally, Hungarian Pan-Cooked Potatoes are served with some sort of sausage... not so plant-based. I used tempeh to replace the sausage - it has a great texture that resembles little chunks of sausage.
As with most Hungarian recipes, paprika is the primary spice. It tastes so delicious with potatoes and it is the perfect spice to flavor the tempeh sausage.
Serve these potatoes with some gherkins or dill pickles for a fresh crunch and you've got a hearty and tasty dish!
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Recipe Features
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in protein and fiber.
- Quick and easy - this dish comes together in less than 30 minutes, perfect for weeknight dinner
- Twist on a classic - I modeled this recipe after the traditional Hungarian dish, paprikas krumpli, it has just a few tweaks to make it completely plant-based
Ingredients
Potatoes
- Yellow Potatoes: I used yellow potatoes for extra creaminess - since we won't be using dairy products, we'll rely on the potatoes themselves to produce a creamy texture.
- Green Bell Peppers: For fresh crunch and color.
- Paprika: The classic Hungarian spice, for sweet pepper flavor.
- Salt & Pepper: Add as much as you'd like, to taste.
- Vegetable Stock: We'll use a bit of vegetable stock to help cook the potatoes and avoid sticking.
- Gherkins or Pickles: To serve - pickles add such a nice, fresh texture to the creamy potatoes.
Tempeh Sausage
- Tempeh: Tempeh is fermented soy beans. You can find it in the vegan section of most grocery stores.
- Liquid Aminos: This is for salty flavor. You can sub soy sauce.
- Liquid Smoke: For a bit of smoky flavor. This is optional.
How to make Hungarian Pan-Cooked Potatoes
Step 1. Crumble the block of tempeh into small sausage-like chunks. In a medium bowl, soak the tempeh crumbles in the liquid aminos and liquid smoke.
Step 2. Chop the potatoes into chunks and dice the green peppers.
Step 3. Add the potatoes, peppers, paprika, and salt to a frying pan.
Step 4. Turn the heat to medium-high and cover. Cook for 15-20 minutes, checking the potatoes every few minutes. Add vegetable stock as necessary to prevent sticking and to create a sauce.
Step 5. Add the tempeh crumbles and any remaining liquid from the bowl. Cover and cook an additional 5 minutes to warm the tempeh.
Step 6. Remove from the heat and serve with gherkins or pickles. Enjoy!
Recipe Prayer
Thank you God for this food. Help it to nourish our bodies and keep us healthy. Amen.
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📖 Recipe
Hungarian Pan-Cooked Potatoes with Paprika
Ingredients
- 2 Pounds Yellow Potatoes
- 2 Green Bell Peppers
- 2 Teaspoons Paprika
- Salt & Pepper to taste
- ½-1 Cup Vegetable Stock for cooking
- Gherkins or Pickles to serve
Tempeh Sausage
- 1 8 Ounce Block Tempeh
- 2 Tablespoons Liquid Aminos
- 1 Teaspoon Liquid Smoke
Instructions
- Crumble the block of tempeh into small sausage-like chunks. In a medium bowl, soak the tempeh crumbles in the liquid aminos and liquid smoke.
- Chop the potatoes into chunks and dice the green peppers.
- Add the potatoes, peppers, paprika, and salt to a frying pan.
- Turn the heat to medium-high and cover. Cook for 15-20 minutes, checking the potatoes every few minutes. Add vegetable stock as necessary to prevent sticking and to create a sauce.
- Add the tempeh crumbles and any remaining liquid from the bowl. Cover and cook an additional 5 minutes to warm the tempeh.
- Remove from the heat and serve with gherkins or pickles. Enjoy!
Nutrition
Nutrition information is an estimate.
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