Vegetarian Potato Paprikash

This Vegetarian Potato Paprikash is a modified traditional Hungarian dish with a tangy sauce that comes together quickly and easily.

Bowl of potato paprikash with bread on the side.

I spent a week in Budapest, and I fell in love with Hungarian food. The traditional Hungarian Chicken Paprikash is usually served over egg noodles, potatoes, or another starchy option. However, since I wanted to make a vegetarian version, I decided to use potatoes.

This is a savory and hearty dish filled with rich and comforting flavors that is sure to fill your soul. I love how the potatoes soak up the smoky and tangy sauce that melds together in the skillet. It only takes 45 minutes to put this together and you will want to keep coming back for more!

Recipe Ingredients

Ingredients for potato paprikash.

Paprika – The key ingredient in this dish which gives it a sweet and smoky flavor.

Potatoes – Since I am making vegetarian Paprikash I swapped out the chicken for potatoes. Yukon Gold is my favorite to use like in my Spicy Chinese Potatoes, but Fingerling, or any other waxy potato works as well!

For a full list of ingredients and amounts, see the recipe card below.

How to Make Vegetarian Potato Paprikash

Step #1: Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; sauté for 3 to 5 minutes, until the potatoes begin to brown.

Potatoes and salt in a skillet.

Step #2: Next, add the onions and sauté for another 3 minutes to soften and brown.

Onions added into the skillet.

Step #3: Then, add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning.

Paprika added into the skillet.

Step #4: Stir in the crushed tomatoes and bring the pot to a boil.

Tomatoes added into the skillet.

Step #5: Add the butter. Reduce to medium heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender.

Butter added into the skillet.

Step #6: Remove the skillet from the heat and stir in the sour cream.

Sour cream added into the skillet.

Step #7: Taste and add salt and black pepper to your liking, garnish with fresh parsley, serve, and enjoy!

Individual serving of paprikash.

FAQs

Can I make this Potato Paprikash Vegan?

If you swap out the butter and sour cream for vegan options then you can make this recipe vegan.

Can I add in other vegetables to my Vegetarian Potato Paprikash?

Yes! Other veggies I would recommend adding in would be carrots, mushrooms, such as portobello or oyster mushrooms, or any other vegetables you prefer.

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 3-4 days. If you want to freeze this recipe you can put it in an airtight container in your freezer for up to 2 months.

To reheat, thaw to fridge temperature and heat in the microwave or on the stovetop over medium heat until everything has warmed through.

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This Vegetarian Potato Paprikash is a modified traditional Hungarian dish with a tangy sauce that comes together quickly and easily.

Vegetarian Potato Paprikash Recipe

This Vegetarian Potato Paprikash is a modified traditional Hungarian dish with a tangy sauce that comes together quickly and easily.
4.5 from 149 votes
Pin Rate
Course: Main Dish
Cuisine: European
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 main servings
Calories: 487kcal
Author: Linda
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Ingredients

  • 2 Tbsp vegetable oil
  • 3 large waxy potatoes - cut into bite-sized pieces (about 3 cups)
  • 1 medium yellow onion - thinly sliced
  • 3 cloves garlic - minced
  • 2 Tbsp sweet Hungarian paprika
  • 1/8 tsp cayenne pepper - optional
  • 1/2 cup vegetarian broth - vegetable or ‘chik-n’ flavored
  • 1/2 cup dry white wine
  • 1/2 of a 14-oz - 400g can of diced tomatoes
  • 1 Tbsp unsalted butter
  • 1/4 cup full-fat sour cream*
  • Salt and Pepper - to taste
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Instructions

  • Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; sauté for 3 to 5 minutes, until the potatoes begin to brown.
  • Next, add the onions and sauté for another 3 minutes to soften and brown.
  • Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning.
  • Then, stir in the tomatoes and bring the mixture to a boil.
  • Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender.
  • Turn off the heat and stir in the sour cream.
  • Taste and add salt and black pepper to your liking, garnish with fresh parsley, serve, and enjoy!

VIDEO

NOTES

*You can use full-fat Greek yogurt in a pinch
You can store this recipe in an airtight container in your fridge for 3-4 days. If you want to freeze this recipe you can put it in an airtight container in your freezer for up to 2 months.
To reheat, thaw to fridge temperature and heat in the microwave or on the stovetop over medium heat until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 78g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 985mg | Fiber: 19g | Sugar: 22g

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 4 stars
    I was hooked when I envisioned chicken paprikas but by using potatoes instead. However, the tomatoes in my opinion have no reason in this dish. Being Hungarian, we don’t put tomatoes in chicken paprikas. Ever. BUT, this was certainly good, and a meal on its own. I will make again but alter it. There’s lots of variables in your recipe. Not a fault, just a fact. Paprika is not all the same. Or, all paprikas are not created equal! Veg broths very quite a bit from manufacturer to manufacturer and will change the flavor, as well as the type of wine and diced tomatoes. Not orgasmic, but good. Thanks for the recipe!

  2. I *LOVE* this dish. The first time I made it, I was cooking for a vegan thanksgiving feast where each person brings a dish that represents their culture. I was thinking “oh f***, what on earth am I going to bring?” My family is Hungarian and all I know is smoked meats and full fat sour cream. I’m so glad that I found this recipe, this was exactly what I needed. I followed to the letter but added a can of diced tomatoes, because tomatoes are very important to paprikash in my household! Adding the tomatoes before the spices, broth, and wine was a good call because the second time I made it I added them too late in the cooking process and the result was a little rubbery. The white wine with the broth is very necessary to get the full flavor. I toasted some naan bread under the broiler and it was so perfect for dipping in the sauce. Thank you again for sharing this!

      1. This was delicious…. found the recipe when looking for vegetarian supper using white potatoes….definitely on my do again lis!

  3. I’m glad you love Hungarian food and that you posted a Hungarian recipe! We have a dish called paprikas krumpli, which is potatoes cooked in paprika, similar to what you made but without the sour cream. We also have gomba paprikas, which is mushrooms cooked like chicken paprikas.

  4. My nana was Hungarian (so I guess so am I, to a degree.) Chicken paprikash was a staple. I never thought to vegetarian-ize it despite being a vegetarian for a large portion of my life. But this sounds fantastic–and simple and budget friendly. I will be trying this out as soon as I can (currently on the road and lacking a kitchen.) Thanks for making a family recipe new again!

  5. I’ve never tried Hungarian food before but I’m really hooked by this bowl. There are more ingredients to be used than in my imagination. The thing is that I’m not sure that I can find the sweet Hungarian paprika around 🙁
    – Natalie Ellis