26.March.2011 § Leave a Comment
Hearty. Delicious. I always wish I make more.
Big Thank You to Alex who took this photo. Note my arm, my roomate’s shakeweight and her trippy bow-tied potato head. (Our fridge says “Gurl your butt is asstronomical, just so you know)
1 tbsp olive oil
3 cloves chopped garlic
2 tbsp breadcrumbs
½ small red pepper diced
1 tbsp Hungarian paprikash
1 ½ cup weak broth
bring to a boil then shut off and puree, then return to cookin’ pot.
add pinches basil and parsley
add a can of chickpeas (If you have time, this sauce is really great over chickpea cutlets from veganomicon)
simmer down until the sauce is nice and think
¼ tsp of nooch
stir in ¼ cup plain soy yogurt or vegan sour cream if you have it
Fantastic over rice or a pasta which the sauce can really ‘cling’ to (Think shells of something spiraled). Because I grew up loving chicken paprikash at the restaurant I grew up in, my vegan versions often call for a side of a cheap restaurant vegetable like carrots or green beans (squash in the summer) steamed then covered in garlic and lemon juice.