This creamy vegan paprikash substitutes mushrooms for meat! Made with peppers and onions in a smoky cashew-based paprika sauce, this will be your new favorite comfort food meal.
Place the cashews and 1/2 cup of broth into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth. Set aside.
Coat the bottom of a large skillet with the oil and place it over medium heat.
When the oil is hot, add the mushrooms in an even layer. Avoid crowding the skillet, and cook them in batches if needed.
Cook the mushrooms for about 5 minutes on each side, until browned and tender.
Remove the mushrooms from the skillet and transfer them to a plate.
Melt the butter in the skillet, then add the onion. Cook the onion for about 10 minutes, stirring occasionally, until soft and lightly browned.
Stir in the pepper and continue cooking it with the onion for about 5 minutes, until it begins to soften.
Stir in the garlic and paprika. Continue cooking and stirring everything for about 1 minute, until the garlic becomes very fragrant.
Return the mushrooms to the skillet and stir in the tomatoes and remaining broth.
Raise the heat, bring the broth to a simmer, and cook the veggies, stirring occasionally, for about 10 minutes, until the peppers are tender.
Stir in the cashew mixture and continue cooking everything for about 1 minute, until very hot. You can thin the sauce with some water or extra broth if it becomes too thick.
Remove the skillet from heat and stir in the lemon juice. Season the mixture with salt and pepper to taste.
Divide onto plates and serve with rice and sauerkraut.
Nutrition information does not include rice or sauerkraut.
*Feel free to substitute a bit of smoked or hot paprika for extra flavor.