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vegetarian-paprikash-recipe

Vegetarian Potato Paprikash Recipe

This vegetarian take on traditional paprikash comes together quickly and easily. Serve with buttered bread and a fresh salad for a delectable dinner.
4.5 from 134 votes
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Course: Main Dish
Cuisine: European
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4 main servings
Calories: 487kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 2 tablespoons 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 tablespoons sweet Hungarian paprika
  • 1/8 teaspoon 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 tablespoon unsalted butter
  • 1/4 cup full-fat sour cream*
  • Salt and Pepepr

Instructions

  • Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; saute for 3 to 5 minutes, until the potatoes begin to brown. Add the onions and saute 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. 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 pepper to your liking.

NOTES

*You can use full-fat Greek yogurt in a pinch
Nutrition Facts
Vegetarian Potato Paprikash Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
487
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
9
g
Cholesterol
 
17
mg
6
%
Sodium
 
985
mg
43
%
Carbohydrates
 
78
g
26
%
Fiber
 
19
g
79
%
Sugar
 
22
g
24
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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