Recipe: Vegan Eggplant Paprikash

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Courtesy of VegNews Magazine

 

Ah, eggplant. It almost makes the weather worth bearing, doesn't it?

We just discovered Fatfree Vegan, a fabulous website for those of you

who included losing 10 or trimming up in that list of resolutions.

This recipe converts traditional Hungarian chicken paprikash into a

vegetarian masterpiece.

 

Serves 4

 

1 large onion, halved and cut into thin wedges

3 cloves garlic, minced

3 tablespoons paprika

1/2 teaspoon red pepper flakes (optional)

1 teaspoon salt (optional)

1-1/2 to 2 pounds eggplant (about 2 medium), cut into 1-inch cubes

2 bell peppers, any color, sliced

1 cup vegetable broth

1 14-ounce can diced tomatoes

1/8 teaspoon Liquid Smoke flavoring

1/2 cup tofu sour cream (see below)

 

In a large, nonstick saucepan, sauté the onion in a small amount of

water until it begins to brown, about 5 to 8 minutes. Add the garlic,

paprika, and red pepper flakes (optional), and stir for one minute.

Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover

and simmer until the eggplant is tender, about 15 to 20 minutes.

 

When the eggplant is done, check the seasonings and add more salt if

necessary. Stir in the Liquid Smoke and the sour cream, and cook for

another minute, until warmed through. Serve over pasta or rice.