Vegan Gombapaprikás (Mushroom Paprikash) with Nokedli

Ingredients

• 1.5 lb Mushrooms
• 1 large Onion
• 2 tbsp Olive Oil
• 2 tbsp Hungarian Paprika
• 1 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 0.5 cup Cashew Cream
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 serving Nokedli (Hungarian Dumplings)

Instructions

1. 1Slice the 1.5 lb Mushrooms into 1/4-inch thick pieces. Finely dice the 1 large Onion.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the finely diced 1 large Onion and cook, stirring occasionally, until the onion is softened and translucent, which should take about 5-7 minutes.
3. 3Add the 1.5 lb Mushrooms, sliced into 1/4-inch thick pieces, to the pot with the softened onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are starting to brown, which will take approximately 10-15 minutes.
4. 4Stir in the 2 tbsp Hungarian Paprika and the 1 tbsp Tomato Paste. Cook, stirring constantly, for 1 minute until the mixture becomes fragrant.
5. 5Pour in the 1 cup Vegetable Broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook gently for 15 minutes.
6. 6Stir in the 0.5 cup Cashew Cream until the sauce is smooth and creamy. Season the paprikash with the 1 tsp Salt and 0.5 tsp Black Pepper, stirring to combine.
7. 7Serve the hot paprikash immediately over the 4 serving Nokedli.

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