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Mushroom Paprikash served with vegan dumplings
Traditional Hungarian dish in a vegan version

Mushroom Paprikash with Vegan Dumplings (Nokedli)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Mushroom Paprikash is proof that Hungarian cuisine is full-bodied even without meat. The high glutamic acid content (umami) of mushrooms provides that deep, savory sensation, complemented by the paprika stew base. The egg-free dumplings (Nokedli) get their texture and color from chickpea flour.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Skillet
  • Pot (for dumplings)
  • Spaetzle maker or Nokedli grater
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Soy

Instructions

1 ✓

Make the stew base: sauté chopped onion, remove from heat, add paprika and water. Add sliced mushrooms and simmer until tender.

Tip: Mushrooms release a lot of water first (cell walls collapse), then once that evaporates, they start to brown and develop flavor.
2 ✓

Thicken the stew with the soy cream and bring to a simmer.

Tip: The fat in the cream rounds out the spiciness of the paprika.
3 ✓

Mix the dumpling batter: flours, salt, water. You should get a thick, sticky dough.

Tip: Chickpea flour replaces the egg, acting as a binder and providing color.
4 ✓

Push the dough through a spaetzle maker into boiling salted water. When they float to the surface, strain and toss with a little oil.

Tip: Oil prevents the dumplings from sticking together while cooling.

Recipe FAQ

Did the dumplings fall apart?
Egg-free dough is more sensitive. The flour-water ratio is key, and the water must be boiling vigorously when you drop the dough in.

Ingredients

  • 1 lb Button Mushrooms (Cremini or White)
  • 2 medium Onions
  • 2 cloves Garlic
  • 2 tsp Hungarian Paprika
  • 3 tbsp Olive Oil
  • 3/4 cup Water (for stew)
  • 3/4 cup Soy Cream
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 bunch Fresh Parsley
  • 2 cups Whole Wheat Flour
  • 1/2 cup Chickpea Flour
  • 1 cup Water (for dumplings, approx.)