One of my favorite spices is paprika. It’s in my top 5 of herbs and spices I can’t live without, sitting alongside garlic, oregano, cumin and nutmeg. I add it to pretty much all my dishes so the idea of making an entire sauce with it is tantalizing.
Chicken paprikash, also known as chicken paprikas and paprika chicken, is a Hungarian dish where meat is simmered in a paprika-based sauce. It is similar to goulash. Traditionally, it is served over egg noodles.
In order to make my vegan version of this dish, three awesome vegan products came together in a trifecta of deliciousness. For the chicken, I used one of the edible loves of my life, Butler Soy Curls. I reviewed them here and there is another HUGE review coming soon! Plus, they are featured in so many of my other reviews so Butler Soy Curls are all over this blog!
Finding vegan “egg” noodles is not easy. I was getting tempted to make my own (and I still plan to) but guess what? Mrs. Glee’s Gluten-Free Foods, a company I’ve told you about here, makes gluten-free vegan wide noodles called “Old Fashioned Noodles.” Like their other products, they are made primarily from navy beans.
The third product is from another favorite company, Woodstock Foods. I have written about Woodstock Foods a lot including my review here. They make one of my favorite brands of tofu plus so many organic, non-GMO products. I used their Organic Kosher Baby Dill Pickles for the garnish on the dish.
The recipe is simple to make and doesn’t take a lot of time at all. I rehydrated and cooked the soy curls up until crisp. Then the most challenging part of the recipe – setting them aside and trying not to munch them all. It’s not easy. 🙂
The sauce is quick to make – just sauteed onions, bell peppers and garlic plus lots of sweet paprika, a bit of allspice and broth. Mix in some sour cream and done.
The soy curls go back in for a spa bath of sweet and spicy paprika sauce which is the loveliest color of red. You would think there is tomato in the sauce but there isn’t.
Then those drunken soy curls get to sit atop a bed of buttered noodles flavored with dill. I didn’t have fresh dill so I used dried and I also added oregano because it’s one of my favorite herbs. I also added a bed of steamed kale because everything is better with kale.
On top of it all sits a bunch of chopped baby dill pickles. Cornichon are tiny French sour pickles made from mini gherkin cucumbers that are harvested before reaching full maturity so they are extra-tart. As a child, I LOVED baby dill pickles and they are perfect here even if they don’t have a fancy name. At first I was skeptical that I would like the pickle topping but it works. It adds a salty, tangy flavor to balance the spicy sweetness of the sauce.
This dish was incredible. The soy curls were tender and packed with flavor and the sauce enveloped those buttered noodles so deliciously. Every bite of this dish was a perfect coming together of flavors just like these products from three of my favorite companies came together to make a beautifully composed dish.
I will definitely be making “Chicken” Paprika again and again and I think you will too. Enjoy!
Vegan “Chicken” Paprika over Wide Noodles and Kale
For the soy curls:
1 package Butler Soy Curls
1 tsp. garlic powder
1 tsp. kosher salt
½ tsp. black pepper
2 Tbs. vegetable oil
For the dish:
1-lb. Mrs. Glee’s Gluten-Free Old-Fashioned Noodles
3 Tbs. vegan butter
2 tsp. dried dill or 2 Tbs. fresh chopped dill
1 tsp. dried oregano
1 Tbs. olive oil
1 large onion, quartered and thinly sliced
2 red bell peppers, thinly sliced
4 garlic cloves, minced
2 Tbs. paprika
½ tsp. ground allspice
Kosher salt and pepper to taste
2 cups low-sodium vegetable broth
1 cup vegan sour cream
1 bunch kale, chopped
¼ cup Woodstock Foods Baby Dill Pickles, chopped
Put the soy curls in a bowl and cover with hot water. Let stand 10 minutes, drain and squeeze out excess water. Toss with garlic powder, salt and pepper. Heat the oil in a deep saute pan and cook the soy curls until browned and crisp, about 10 minutes. Transfer to a bowl and try not to eat too many.
Bring a large pot of water to a boil, add salt and cook the noodles until al dente, about 8 – 10 minutes. Drain and return to the hot pot. Toss with vegan butter, dill and oregano.
In the same pan where you cooked the soy curls, heat the olive oil over medium high heat. Saute the onion and bell peppers until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Return the soy curls to the pan. Add the paprika and allspice and toss to coat the soy curls. Add the broth to the pan. Bring the liquid to a boil, reduce the heat and let simmer for 5 minutes. Add salt and pepper to taste. Turn off the heat and mix in the sour cream.
In another small pan, add a bit of water and the chopped kale and let it steam over low heat until the kale turns bright green.
Layer each plate with a bed of kale. Divide the noodles on top of the kale. Spoon the soy curls with sauce over the noodles. Garnish with the chopped pickles. Serve hot.
The “V” Word: Say it. Eat it. Live it.
- For the soy curls
- 1 package soy curls
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 2 Tbs. vegetable oil
- For the dish
- 1-lb. gluten-free wide noodles
- 3 Tbs. vegan butter
- 2 tsp. dried dill or 2 Tbs. fresh chopped dill
- 1 tsp. dried oregano
- 1 Tbs. olive oil
- 1 large onion, quartered and thinly sliced
- 2 red bell peppers, thinly sliced
- 4 garlic cloves, minced
- 2 Tbs. paprika
- ½ tsp. ground allspice
- Kosher salt and pepper to taste
- 2 cups low-sodium vegetable broth
- 1 cup vegan sour cream
- 1 bunch kale, chopped
- ¼ cup chopped dill pickles or cornichons
- Put the soy curls in a bowl and cover with hot water. Let stand 10 minutes, drain and squeeze out excess water. Toss with garlic powder, salt and pepper. Heat the oil in a deep saute pan and cook the soy curls until browned and crisp, about 10 minutes. Transfer to a bowl and try not to eat too many.
- Bring a large pot of water to a boil, add salt and cook the noodles until al dente, about 8 – 10 minutes. Drain and return to the hot pot. Toss with vegan butter, dill and oregano.
- In the same pan where you cooked the soy curls, heat the olive oil over medium high heat. Saute the onion and bell peppers until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Return the soy curls to the pan. Add the paprika and allspice and toss to coat the soy curls. Add the broth to the pan. Bring the liquid to a boil, reduce the heat and let simmer for 5 minutes. Add salt and pepper to taste. Turn off the heat and mix in the sour cream.
- In another small pan, add a bit of water and the chopped kale and let it steam over low heat until the kale turns bright green.
- Layer each plate with a bed of kale. Divide the noodles on top of the kale. Spoon the soy curls with sauce over the noodles. Garnish with the chopped pickles. Serve hot.
Thanks for the recipe. I just received another delivery of a box of six packages of soy curls from Amazon, and was thinking I really should try something new with them. I have a few favourite recipes for them, but have been on a real cooking kick and enjoy trying new recipes as much as possible.
Nothing is better than a soy curl delivery!! 🙂 At this point I have 14 recipes with them but they aren’t all on the blog. On the blog is Jerk Soy Curls, Buffalo Soy Curls, Paprika, Yum-O Stoup, “Pollo” Escabeche, Jamaican Soy Curl Curry with Broccoleaf. I still have to post Soy Curl Piccata, Soy Curl “Beef” and Broccoli, Peanut Noodles with Soy Curls, Soy Curls Philly Cheesesteak and a few more. You can just use them in whatever recipe takes tofu or other “chicken” dishes. I just made a scampi with the soy curls trying to make them taste like shrimp. If you want any of the recipes I didn’t post yet, I can email one to you. xoxo
Thanks for your blog Rhea! Discovered Soy Curls a few months ago would really like your recipe for Philly Cheesesteak.
This looks great but unfortunately can’t get soy curls in the Uk. I really wish there was more vegan foods available in the Uk.
Loz, guess what? Vegan Essentials sells Butler Soy Curls and they ship anywhere in the world. Here’s the link: http://store.veganessentials.com/categories.aspx?Keyword=butler+soy+curls&x=0&y=0
Yeah I came across them but from the info on the website I am unsure about shipping costs! They say there may be addtional cost, Import duties and its up to me to check. I have no idea who to contact, I don’t understand import costs. They also say there is no tracking, and if order is lost there is no refund. The last time I ordered from America some supplements I got hit with a £30 extra costs on delivery which I wasn’t expecting, I guess that was ‘import costs’. Just a bit unsure about overseas shipping, and I am not well enough to research it. I have very limited cognitive capcity.
That’s terrible. Maybe contact Butler Foods. Their site says “You can now order Butler Soy Curls™, Butler Chik-Style seasoning™ and Sam’s Harvest Jerky™ online within the 48 continental US states. If you live outside these areas or have any questions give us a call at (503) 879-5005 (M-F 9-5 pacific time).”
I get it. I can’t get most of the new products because I don’t live near a huge supermarket or store. Once my review is done, I may never get some products again. I hope you find them and feel better.
Yeah it was for Swansea COQ10 supplement, luckily I had some cash on me when this huge lorry pulled up to delvier my small package. The lorry was so large it took up most of the street lol So effectively the price of the goods was so expensive, but what is worse is I am a bit reluctent to buy again from overseas and if I was to buy I would buy bulk but as Butlers webiste states if the package goes missing there is no tracking and refund, that is risky!
I contacted Butler, they pointed me to Vegan essentials. I may contact them again. I just have to be careful of cognitive input, I am so limited I mustn’t over do it.
I have to do all my shopping online with being ill and housebound and its a huge effort to order online, find outlets for specialist foods in the UK. Our regular supermarkets don’t sell much in the range of Vegan foods, so I have to find health food shops online that deliver. Its all a huge effort with being so ill. Its all new for me, eating Vegan (10 months now) but doing it at a time when I am housebound and very ill. Still its worth it.
When I see your great recipes I want to try them but getting the ingredients is often difficult.
Your reviews are great, so are your recipes.