Sultry in the mouth but simple to make, this rich, Romanian paprikash gets a double dose of goodness with fresh mushrooms and Big Mountain Foods Cauli Crumble Veggie Grounds. Make it with the crumble of your choice — Lion’s Mane Crumble or Cauli Crumble Veggie Grounds. Or do what I did — try it both ways. Either way, it’s stylish enough for guests yet a quick and easy entree for a busy weeknight.
Big Mountain Foods produces plantbased products that are vegan, free from common allergens, non-GMO, soy, and gluten-free. Products that are real simple and good food that are simply good for you. Connect with Big Mountain Foods on Facebook, Twitter and Instagram.
Serve paprikash with rice or ladle over creamy polenta or mashed potatoes. Add a green salad and you’ve got a feast in fifteen minutes.
Big Mountain Foods Plantbased Paprikash
- 16 ounces package Big Mountain Foods Lions Mane Crumble or Cauli Crumble Veggie Grounds
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 12 ounces fresh mushrooms wiped clean and chopped small
- 1 small tomato chopped ((or 1/2 cup canned diced tomato)
- 1 tablespoon sweet paprika
- 1 teaspoon caraway seed
- 1 teaspoon coriander
- 1 tablespoon fresh dill chopped
- sea salt and fresh ground pepper to taste
- juice of 1 lemon
- additional chopped dill
- chopped cilantro
- a dollop of plain unsweetened vegan yogurt or cashew cream if desired
- In a skillet, preferably cast iron, heat oil over medium-high heat. When it starts to shimmer, add minced garlic and optional red pepper flakes. Give them a stir and let them dance around for a minute, releasing their fragrance. When garlic starts to soften and turn golden, add the fresh mushrooms.
- Continue cooking, stirring occasionally, until mushrooms darken, shrink and start to release their liquid, creating their own broth— about 8 to 10 minutes. Add chopped tomatoes, paprika, caraway and coriander. Stir in Big Mountain Foods Lion’s Mane Crumble or Cauli Crumble Veggie Grounds and combine
- Cook for another 5 minutes or so, letting flavors meld and the sauce thicken and reduce.
- Just before serving, scatter in the chopped dill and stir in in lemon juice. Season to taste with sea salt and pepper.
- Garnish as desired.