How to make a Hot and Spicy Hungarian Mushroom Paprikas (Stew) brought to you by the Veggielitas, a Hungarian/Hawaiian team of vegan lifestyle beauty bloggers/entrepreneurs, who also raise money for the S.T.A.R.T Shelter Transport Animal Rescue Team., an organization who saves thousands of dogs & cats each year and funds spay/neuter programs for low income families. Follow their blog at: and on Instagram @veggielitas.

RECIPE: Hot & Spicy Hungarian Mushroom Paprikas (Stew)


  • 1 T grapeseed oil
  • 1 -2 onions, chopped
  • salt, to taste
  • 3 c mushrooms, any type, sliced
  • 4 T Hungarian paprika (World Market has Hungarian Paprika)
  • 1/2 – 3/4 c vegan sour cream, Tofutti Sour Cream
  • 1/2 tsp cayenne pepper (or to taste)
  • 4 servings of quinoa (prepared according to package directions)


  1. In a skillet, heat the oil.
  2. Add onions and saute for 10 min on medium heat until they start turning brown.
  3. Add a splash of water, mushrooms, salt, and pepper, and stir well for 10 minutes, on medium heat, until they start to soften
  4. Lower heat and mix in the paprika and the vegan sour cream.
  5. Cook the paprikas (stew) for another 2 minutes.
  6. Garnish the dish with the chopped parsley, and serve it over quinoa.
  7. Alternatively this can also be served over whole wheat pasta or brown rice.


Some of the ingredients for the Veggielitas’ Hot & Spicy Hungarian Mushroom Paprikas (Stew) 


Fresh Chopped Parsley and Hungarian Paprika


Hot & Spicy Hungarian Mushroom Paprikas (Stew) (in the pot)


Hot & Spice Hungarian Mushroom Paprikas (Stew)