This creamy, tangy, high raw stew is based on the Hungarian dish paprikash, a goulash-like dish traditionally made with chicken but further enriched with sour cream. In this high raw version, a sauce is formed from tahini sour cream blended with mushrooms, tomatoes, peppers, and paprika. Diced vegetables and mushrooms are folded into the sauce. I chose to use stove-cooked eggplants and mushrooms. The charred eggplants, together with tahini, provide a deep, mysterious, smokiness; while the mushrooms contribute a meaty texture. The mixture is “cooked” in the dehydrator to reduce the moisture and take on a soft-cooked texture with intense flavour.
To complete the Hungarian theme, serve the Paprikash with Rotkraut (“braised” red cabbage sauerkraut) and nokedli (spaetzle) or dumplings. The latter two are still in development.
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Eggplant & Mushroom Paprikash (High Raw Vegan, Oil-Free)
Creamy, tangy, high raw Hungarian stew. Eggplant, mushrooms, and diced vegetables are folded into a paprikash sauce based on tahini sour cream. The mixture is "cooked" in the dehydrator to take on a soft texture with intense flavour.
Paprikash Sauce Base
- 48 g (3 tbsp) tahini (can substitute 1/2 with tofu misozuke)
- 20 g (4 tsp) filtered water
- 10 g (2 tsp) lime juice, chopped
- 4 g (1 tsp) unpasteurised apple cider vinegar
- 3 g (1 tsp) white onion
- 3 g (1/2 tsp) red miso paste
- 1/4 clove garlic, grated
- 1 tsp paprika powder (sweet or hot Hungarian paprika is best)
- To taste cayenne powder
- 50 g (1/3 cup) mixed bell peppers, peeled, seeded, and roughly chopped
- 30 g (1/2 cup) mushroom (crimini or portobello)
- 20 g (1/3 no) 1/3 no tomato, peeled, seeded, and roughly chopped
Paprikash Sauce - Fold In
- 80 g (1 medium) Japanese eggplant, roasted on stove, peeled, and roughly chopped (substitute diced zucchini for fully raw version)
- 60 g (1 cup) mushroom (crimini or portobello), small dice
- 50 g (1/3 cup) mixed bell peppers, peeled, seeded, and small dice
- 20 g (1/3 no) tomato, peeled, seeded, and small dice
For the Paprikash Sauce Base
In a blender, combine all the ingredients for the Paprikash Sauce and blend on high speed until smooth. If you prefer a smooth sauce, you can pass the mixture through a fine-mesh strainer to remove the fibre.
To Finish the Paprikash
In a large mixing bowl, mix together the Paprikash Sauce and diced vegetables until well-combined.
Place the bowl in the dehydrator, uncovered, and "cook" for 45 minutes to 1 hour.
Serve warm as a side dish. For a Hungarian-theme meal, serve with Rotkraut/rotkohl and nokedli (spaetzle).
Store any leftovers in the refrigerator for up to 2 days.