Hungarian Paprikash with Cauliflower Cashew Sauce

This is a smoky, creamy pasta dish with mushrooms, no dairy, and ground veggie meat instead of chicken. It was inspired by research on the Hungarian dish chicken paprikash.

I put about a quarter of the amount of paprika that I found in some recipes, but it was still pretty spicy for me! Feel free to adjust to your own taste.

May your day be flavorful and calm.


Sauce to blend

  • 1 small cauliflower, chopped and steamed
  • 1 cup cashew sour cream (storebought, or double the recipe here)
  • 1 cup vegetable broth (or 1 cup water + 1 Tbsp tamari + 2 Tbsp nutritional yeast + 1 tsp oregano)
  • 6 mini red/orange/yellow bell peppers, halved
  • 1 onion, halved
  • 4 cloves of garlic, halved
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Pasta and accompaniments

  • 2 cups ground veggie meat (or 1 cup TVP soaked in 1 cup hot + 1 Tbsp tamari + 1 tsp cumin + 1 tsp smoked paprika + 1 tsp garlic powder)
  • 1 cup mushrooms, sliced and cooked (sauteed or steamed)
  • 1 cup frozen peas (add to end of cooking time for pasta)
  • 1/2 pound cellentani pasta (or your favorite pasta shape)
  • 1 Tbsp plant-based butter to finish
  • Salt and pepper to taste
  • Green onions to garnish


Put the steamed cauliflower and all the rest of the sauce ingredients in a blender and blend until very smooth.

Soak the TVP and cook the mushrooms. In a large pot, boil the pasta in some water, adding the peas into the pasta water near the end of the cooking time.

Drain the pasta and peas, return them to the pot, then add the cauliflower sauce, vegan meat, mushrooms, and mix in the plant-based butter to finish it. Taste and adjust for salt and pepper.

Serve hot with green onions to garnish.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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