Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 large diced yellow onion and sauté until softened, about 5 minutes.

2. 2

   Add 2 large sliced red bell peppers and 1 large sliced green bell pepper to the pot, cooking for another 7-10 minutes until they begin to soften, stirring occasionally.

3. 3

   Stir in 500 grams of quartered cremini mushrooms and 3 minced cloves of garlic, cooking for 5-7 minutes until the mushrooms release their liquid and begin to brown.

4. 4

   Incorporate 2 tablespoons of sweet Hungarian paprika, 1 teaspoon of hot Hungarian paprika, 1 teaspoon of crushed caraway seeds, 2 tablespoons of tomato paste, and 1 tablespoon of Gochujang (fermented chili paste), stirring constantly for 1 minute until fragrant.

5. 5

   Pour in 3 cups of vegetable broth and add 400 grams of undrained canned diced tomatoes, bringing the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, allowing the flavors to meld and the vegetables to become tender, stirring occasionally to prevent sticking.

7. 7

   Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper, tasting and adjusting the seasoning as desired, before garnishing with 1/4 cup of fresh chopped parsley and serving with a dollop of sour cream or vegan sour cream alternative.