Vegan Hungarian Potato Stew (Paprikás Krumpli)

Ingredients

• about 910 g Potatoes
• 1 large Onion
• about 340 g Smoked Vegan Sausage
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 1 tablespoon Tomato Paste
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 2.54 cm cubes. Dice the 1 large onion. Slice the about 340 g smoked vegan sausage into 1.27 cm thick rounds.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion and cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the sliced about 340 g smoked vegan sausage to the pot with the onions. Cook for 5 minutes, stirring occasionally, until the sausage begins to brown slightly.
4. 4Stir in the 2 tablespoons of sweet paprika, 1 teaspoon of smoked paprika, and 1 tablespoon of tomato paste. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the cubed about 910 g of potatoes and the 2 cups of vegetable broth to the pot. Stir everything together, ensuring the potatoes are mostly submerged in the liquid. Bring the mixture to a simmer.
6. 6Cover the pot and reduce the heat to low. Let the stew simmer gently for 30-35 minutes, or until the about 910 g of potatoes are fork-tender. Stir occasionally to prevent sticking.
7. 7Season the stew with the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to combine.
8. 8Serve the Vegan Hungarian Potato Stew hot, garnished with the 2 tablespoons of fresh dill.

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