Slow Cooker Soy Curl Paprikash

Since moving to the US's Pacific Northwest, I have been struck with the omnipresence of soy curls.  Outside of Oregon, I have not seen nor heard of them.  They are versatile.  They are great at taking on flavor.  They work well in any dish that you might want to incorporate a replacement for chicken.  While they may not be in every grocer coast-to-coast, they are available online.  I promise they aren't paying me to sing the praises of soy curls.  I just like them!  I think it's a matter of time before they are well-known.

Today's recipe is a Hungarian-inspired gem, Soy Curl Paprikash.  Slow cooked in a full-flavored sauce, soy curls come to life.  Paprika, garlic, tomatoes, sour cream, and crushed red pepper make for a hearty, mouthwatering, meal. Compliment it with Baked Potato-Zucchini Pancakes, and prepare yourself for a healthy sensation.  It's perfect for this last cold breath of winter!

This Hungarian-inspired meal has much in common with the original dish, but I did take liberties.  While the Bulgarians are known for adding a bit of green pepper to it, Hungarians are purists.  Outside of the onions and garlic, it's a chicken-only dish.  I added some red peppers and yellow peppers, because why not?  Otherwise, the sauce is pretty true to traditional ways of making it.

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  Yum!  Soy Curl Paprikash!

Yum!  Soy Curl Paprikash!

Slow Cooker Soy Curl Paprikash

1 small onion, chopped

4 garlic cloves, coarsely chopped

2 ½ Tbsp sweet paprika

½ Tbsp smoked paprika

½-1 tsp crushed red pepper

½ tsp onion powder

black pepper, to taste

1 14.5 ounce can of diced tomatoes

½ red pepper, chopped

½ yellow pepper, chopped

2 Tbsp vegan butter

2 cups broth (fake chicken or vegetable)

1 cup water

1 8 ounce bag of soy curls

1 cup vegan sour cream

½-1 tsp white vinegar

1. Put everything, expect the sour cream and vinegar, in a slow cooker.  Cover and cook on HIGH for 4-5 hours.  Stir in sour cream and vinegar before serving.  Enjoy with Baked Potato-Zucchini Pancakes.

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