Vegan Hungarian Potato Stew (Paprikás Krumpli)

Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion
• about 680 g Potatoes
• 2 tablespoons Smoked Paprika
• 1 tablespoon Tomato Paste
• 2 cups Vegetable Broth
• 1 package Vegan Sausage
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 large Onion, cut into 1.27 cm pieces, and cook for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
2. 2Add the about 680 g of Potatoes, cut into 2.54 cm cubes, to the pot with the onions. Cook for 5 minutes, stirring occasionally, allowing the potatoes to get lightly coated in the oil.
3. 3Stir in the 2 tablespoons of Smoked Paprika and the 1 tablespoon of Tomato Paste. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
4. 4Pour in the 2 cups of Vegetable Broth. Increase the heat to medium-high and bring the liquid to a gentle simmer, which is when small bubbles rise to the surface.
5. 5Add the 1 package of Vegan Sausage, sliced into 1.27 cm thick rounds, to the pot. Reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes, or until the potatoes are easily pierced with a fork and are tender.
6. 6Season the stew with the 1 teaspoon of Salt and the 0.5 teaspoon of Pepper. Stir well to combine.
7. 7Serve the Vegan Hungarian Potato Stew hot.

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