This spicy Hungarian classic is the perfect side dish to serve with a
1 1/2 teaspoons olive oil
1 medium onion, halved and sliced
1 shallot, minced
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
3 tablespoons paprika
2 pounds red potatoes, thinly sliced
2 cups Vegetable Broth
2 tablespoons tomato paste
1/2 cup vegan sour cream
1. In a nonstick pan, heat the oil. Add the onion,
shallot, and garlic and sauté for 1–2 minutes, or until they begin to
soften. Add the salt, caraway seeds, black pepper, cayenne pepper,
and paprika, and stir. Immediately remove from heat.
2. Add the onion mixture, potatoes, Vegetable Broth, and tomato paste to
a 4-quart slow cooker. Stir to coat the potatoes evenly.
3. Cover, and cook on high for 2 1/2 hours, or until the potatoes are tender.
4. Turn off the heat and stir in the vegan sour cream.