As a vegan, I am constantly on the lookout for new and exciting recipes that not only satisfy my taste buds, but also provide my body with the nutrients it needs. One dish that has become a favorite of mine is vegan potato paprikash. This hearty and flavorful dish is not only easy to prepare, but it also boasts a variety of health benefits.

Originating in Hungary and popular in the Balkan region, paprikash traditionally uses meat as the main ingredient. However, this vegan version is a delicious and healthy option for vegans and non-vegans alike. Paprikash gets its name from the generous amount of paprika used in the recipe, which gives it a deep red color and a bold, smoky flavor.

Potatoes, for instance, are an excellent source of dietary fiber, vitamins C and B6, and potassium. They are also low in calories and fat, making them an ideal food for weight management. Chickpea flour, another key ingredient in this dish, is also rich in fiber, protein, and essential vitamins and minerals. It has been linked to a lower risk of heart disease, diabetes, and other chronic health conditions.

Chickpea flour is a protein-rich ingredient that is commonly used in vegan cooking, including in this recipe for potato paprikash.

Additionally, this dish is infused with a variety of flavorful spices such as paprika, cumin, and turmeric, which offer their own unique health benefits. Paprika, for instance, has been found to have antioxidant properties and may help lower blood pressure and reduce inflammation. Cumin is also known for its anti-inflammatory and antioxidant effects, while turmeric has been shown to have powerful anti-inflammatory and immune-boosting properties.

Ginger is a root that has been used for its medicinal properties for thousands of years in various traditional medicine practices. It contains bioactive compounds that have anti-inflammatory and antioxidant properties, which can help protect the body against a variety of diseases and conditions.

In addition to its anti-inflammatory and antioxidant properties, ginger has also been shown to improve digestion, reduce nausea and vomiting, lower blood sugar levels, and improve brain function.

Ginger is often used in goulash and other similar dishes because it adds a warm and slightly spicy flavor to the dish, while also providing numerous health benefits.

In terms of its use in goulash, ginger can help enhance the flavor profile of the dish and add a unique and delicious twist to the traditional recipe.

But beyond the health benefits, what I love about vegan potato paprikash is how easy it is to prepare. As we all have a busy schedule, this recipe is quick and simple to make. This dish fits the bill perfectly, and can be made in just a few easy steps.

Of course, as with any dish, there are always different variations and personal preferences. Some people might prefer to use sweet potatoes instead of regular potatoes, or add extra spices like cinnamon or coriander. Others might like to add some greens such as kale or spinach for an extra nutrient boost. But regardless of the specific recipe, one thing is certain: vegan potato paprikash is a delicious and nutritious meal that is easy to prepare and perfect for any occasion.

Preparing vegan potato paprikash is relatively easy and straightforward. Here is a recipe that I love:

Potato Paprikash

Discover the delicious and nutritious world of vegan potato paprikash! Packed with healthy ingredients and easy to prepare, this dish is perfect for any occasion.

Preparation: 15 min
Cooking: 40 min
Difficulty: easy
Servings: 4

vegan, gluten free, dairy free, low fat


  • 6 medium (800 g) starchy potatoes
  • 2 (300 g) onions, halved and sliced
  • 1 tsp fresh ginger, finely chopped
  • 2 tbsp (40 g) chickpea flour
  • 2 carrots, chopped
  • 3 cloves garlic, finely chopped
  • ½ tsp grounded garlic
  • 1 ½ tsp grounded cumin (caraway)
  • 2 tsp paprika powder
  • ½ tsp smoked paprika powder
  • ½ tsp turmeric powder
  • 1 tsp marjoram
  • 150 ml tomato puree
  • 3 bay leaves
  • 1 pinch pepper
  • 3 ½ cups (825 ml) water
  • 2 tbsp olive oil

For the marinade:

  • 50 g soybean chunks
  • 1 tsp smoked paprika powder
  • ½ tsp grounded garlic
  • 3 tbsp tamari soy sauce


  1. In a small bowl, mix the marinade ingredients. Add the dry soybean pieces and pour boiling water over them. Let them stand for 20 min.
  2. Heat the oil in a frying pan and fry the soybean pieces until they are crispy and golden brown. Set them aside.
  3. Slowly fry the onion, ginger, and garlic in oil until they are soft and translucent.
  4. Add the spices, chickpea flour, and tomato puree. Mix everything together.
  5. Add the potatoes, carrots, bay leaves, and water. Mix everything together and bring to a boil.
  6. Reduce the heat and let the mixture simmer for about 40 minutes, or until the potatoes are cooked through.
  7. Add the roasted soybean pieces and let them cook for another 5 minutes.

Enjoy with a side of crusty bread:
A warm slice of crusty bread is the perfect accompaniment to this hearty and flavorful dish, and can help soak up any extra sauce.

Garnish with fresh herbs:
Adding fresh herbs like parsley or cilantro can add a pop of color and flavor to the dish, and also provide additional health benefits.

Adjust the consistency to your liking: If you prefer a thicker sauce, you can add more chickpea flour or simmer the dish for a bit longer. If you prefer a thinner sauce, you can add more water or vegetable broth.

Photo credits:
Jelena C. Š.