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February 18, 2021

Hungarian Pan-Cooked Potatoes with Paprika

Hungarian Pan-Cooked Potatoes with Paprika are a simple Hungarian dish turned plant-based with a few simple tweaks. This quick and easy side takes only 25 minutes!

Hungarian Pan-Cooked Potatoes with Paprika

Potatoes are a staple in any plant-based diet. They are also a staple in a traditional Hungarian diet. I've been having fun exploring the world of Hungarian cooking and it's great when there's crossover between Hungarian cuisine and plant-based cooking.

Traditionally, Hungarian Pan-Cooked Potatoes are served with some sort of sausage... not so plant-based. I used tempeh to replace the sausage - it has a great texture that resembles little chunks of sausage.

As with most Hungarian recipes, paprika is the primary spice. It tastes so delicious with potatoes and it is the perfect spice to flavor the tempeh sausage.

Serve these potatoes with some gherkins or dill pickles for a fresh crunch and you've got a hearty and tasty dish!

Hungarian Pan-Cooked Potatoes with Paprika

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in protein and fiber.
  • Quick and easy — this dish comes together in less than 30 minutes, perfect for weeknight dinner
  • Twist on a classic — I modeled this recipe after the traditional Hungarian dish, paprikas krumpli, it has just a few tweaks to make it completely plant-based

Ingredients

Potatoes

  • Yellow Potatoes: I used yellow potatoes for extra creaminess - since we won't be using dairy products, we'll rely on the potatoes themselves to produce a creamy texture.
  • Green Bell Peppers: For fresh crunch and color.
  • Paprika: The classic Hungarian spice, for sweet pepper flavor.
  • Salt & Pepper: Add as much as you'd like, to taste.
  • Vegetable Stock: We'll use a bit of vegetable stock to help cook the potatoes and avoid sticking.
  • Gherkins or Pickles: To serve - pickles add such a nice, fresh texture to the creamy potatoes.

Tempeh Sausage

  • Tempeh: Tempeh is fermented soy beans. You can find it in the vegan section of most grocery stores.
  • Liquid Aminos: This is for salty flavor. You can sub soy sauce.
  • Liquid Smoke: For a bit of smoky flavor. This is optional.

Hungarian Pan-Cooked Potatoes with Paprika

How to make Hungarian Pan-Cooked Potatoes

Step 1. Crumble the block of tempeh into small sausage-like chunks. In a medium bowl, soak the tempeh crumbles in the liquid aminos and liquid smoke.

Step 2. Chop the potatoes into chunks and dice the green peppers.

Step 3. Add the potatoes, peppers, paprika, and salt to a frying pan.

Step 4. Turn the heat to medium-high and cover. Cook for 15-20 minutes, checking the potatoes every few minutes. Add vegetable stock as necessary to prevent sticking and to create a sauce.

Step 5. Add the tempeh crumbles and any remaining liquid from the bowl. Cover and cook an additional 5 minutes to warm the tempeh.

Step 6. Remove from the heat and serve with gherkins or pickles. Enjoy!

Hungarian Pan-Cooked Potatoes with Paprika

Recipe Prayer

Thank you God for this food. Help it to nourish our bodies and keep us healthy. Amen.

Related Recipes

Looking for other Hungarian recipes turned plant-based? Here are my favorite Hungarian soups:

Hungarian Pan Cooked Potatoes Pinterest Graphic

Hungarian Pan-Cooked Potatoes with Paprika

Hungarian Pan-Cooked Potatoes with Paprika are a simple Hungarian dish turned plant-based with a few simple tweaks. This quick and easy side takes only 25 minutes!

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

20

min

total:

25

min

Ingredients

  • 2 Pounds Yellow Potatoes
  • 2 Green Bell Peppers
  • 2 Teaspoons Paprika
  • Salt & Pepper, to taste
  • 1/2-1 Cup Vegetable Stock, for cooking
  • Gherkins or Pickles, to serve

Tempeh Sausage

  • 1 8-Ounce Block Tempeh
  • 2 Tablespoons Liquid Aminos
  • 1 Teaspoon Liquid Smoke

Instructions

  1. Crumble the block of tempeh into small sausage-like chunks. In a medium bowl, soak the tempeh crumbles in the liquid aminos and liquid smoke.
  2. Chop the potatoes into chunks and dice the green peppers.
  3. Add the potatoes, peppers, paprika, and salt to a frying pan.
  4. Turn the heat to medium-high and cover. Cook for 15-20 minutes, checking the potatoes every few minutes. Add vegetable stock as necessary to prevent sticking and to create a sauce.
  5. Add the tempeh crumbles and any remaining liquid from the bowl. Cover and cook an additional 5 minutes to warm the tempeh.
  6. Remove from the heat and serve with gherkins or pickles. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography