Tasty Vegan Recipe: Eggplant Paprikash

RECIPE OF THE WEEK | brought to you by VegKitchen.com

Eggplant Paprikash By Susan Voisin · April 2011

This week, my guest Recipe of the Week is from Susan Voisin, the immensely talented blogger and photographer and creator of Fatfree Vegan Kitchen. I feel fortunate to have had Susan as the photographer of three (!) of my books: Vegan Express (2008), the forthcoming Vegan Holiday Kitchen (Nov 2011), and the even more forthcoming (as yet to titled) book on leafy greens (Spring 2012). And now, here’s Susan presenting this delectable eggplant dish: As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I’ve transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while tofu “sour cream” adds creaminess and zing. Recipe and photo contributed by Susan Voisin, Fatfree Vegan Kitchen. Serves: 4 Printable Version 1 large onion, halved and cut into thin wedges 3 cloves garlic, minced 3 tablespoons paprika 1/2 teaspoon red pepper (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 (I used red and yellow) 1 cup vegetable broth 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted) 1/8 teaspoon Liquid Smoke flavoring 1/2 cup tofu sour cream (see below) Tofu Sour Cream 1/2 package (about 6 ounces) lite silken tofu 1 tablespoon lemon juice 1/2 tablespoon cashew butter or tahini 1/4 teaspoon salt (optional) Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed. In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15-20 minutes. When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice. Susan Voisin is the author and photographer of the immensely popular, award-winning blog, FatFree Vegan Kitchen. To view this recipe in your browser, click here. For more recipes, go to VegKitchen.com.

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