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A plate of Hungarian pan-cooked potatoes.

Hungarian Pan-Cooked Potatoes with Paprika

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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!
Course Side Dish
Cuisine Hungarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 300
Author Elizabeth

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

Calories: 300kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 151mg | Potassium: 1315mg | Fiber: 6g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 93mg | Calcium: 98mg | Iron: 4mg