*recipe* Eggplant Paprikash

[Guest guest]

Got this from the FatFree Vegan website...Made it last

night...YUMMY!!! It says serves 4 but it makes ALOT, more like 6 or

maybe even 8 servings. I used the Tofutti " sour cream " , did NOT add

the " smoke " and served it over fettucine noodles. Below is copied

directly from the website...

Enjoy,

Stephanie

 

 

Eggplant Paprikash

 

1 large onion, halved and cut into thin wedges

3 cloves garlic, minced

3 tbsp. paprika

1/2 tsp. red pepper (optional)

1 tsp. salt (optional)

1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes

2 bell peppers, any color, sliced (I used red and yellow)

1 cup vegetable broth

1 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)

1/8 tsp. Liquid Smoke flavoring

1/2 cup tofu sour cream (see below)

 

Tofu Sour Cream:

 

1/2 package (about 6 ounces) lite silken tofu

1 tbsp. lemon juice

1/2 tbsp. cashew butter or tahini

1/4 tsp. salt (optional)

 

Blend all the ingredients for the tofu sour cream until completely

smooth, and set aside in the refrigerator until needed.

 

In a large, non-stick saucepan, sauté the onion in a small amount of

water until it begins to brown, about 5-8 minutes. Add the garlic,

paprika, and red pepper (optional), and stir for one minute. Add the

salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and

simmer until the eggplant is tender, about 15-20 minutes.

 

When the eggplant is done, check the seasonings and add more salt if

necessary. Stir in the Liquid Smoke (optional) and the sour cream,

and cook for another minute, until warmed through. Serve over pasta

(I used Tinkyada Pasta Joy brown rice noodles) or rice. Serves 4.