Vegan Paprikash with Chickpea Dumplings

Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion
• about 225 g Mushrooms
• 2 tablespoons Smoked Paprika
• 1 tablespoon Sweet Paprika
• 2 cups Vegetable Broth
• 1 can (13.5 oz) Coconut Cream
• 1 cup Chickpea Flour
• 0.5 cup Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

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

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Chickpea Flour, 0.5 cup of Water, 0.5 teaspoon of Salt, and 0.25 teaspoon of Pepper until a smooth batter forms. Cover the bowl and let it rest for 10 minutes.
2. 2Place a large pot or Dutch oven on the stove over medium heat (about 175°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. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
3. 3Add the about 225 g of Mushrooms, cut into 1.27 cm pieces, to the pot with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 8 to 10 minutes.
4. 4Stir in the 2 tablespoons of Smoked Paprika and 1 tablespoon of Sweet Paprika. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
5. 5Pour in the 2 cups of Vegetable Broth and bring the mixture to a gentle simmer. Let it simmer for 5 minutes to allow the flavors to meld.
6. 6Carefully drop spoonfuls of the chickpea flour batter from the bowl into the simmering broth. Ensure the dumplings are submerged. Cover the pot and let the dumplings cook for 10 to 12 minutes, or until they are puffed up and cooked through. A toothpick inserted into a dumpling should come out clean.
7. 7Stir in the 1 can (about 380 g) of Coconut Cream until fully combined and the sauce is creamy. Heat gently for 2 to 3 minutes until warmed through, but do not boil. Taste and add more salt and pepper if needed. Serve the Vegan Paprikash hot.

Substitutions

Related Guides