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Cauliflower and Chickpea Paprikash

April 23, 2008 by Victoria

I love paprikash, but have never managed to keep my sauce creamy when using tofu. It tends to scramble slightly. This recipe was a bit of an experiment, you know when you don’t know what to make from the odds and ends in your press, but want to try and be healthy.

Cauliflower and Chickpea Paprikash


  • 1 large Onion sliced
  • 2 cloves of crushed Garlic
  • Cup of frozen Cauliflower
  • Small tin of Sweet-Corn
  • Tin/Cup of Chickpea
  • 1/2 cup Flour
  • 1/2 cup Nutritional Yeast
  • 1 1/2 cups Water
  • 2 1/2 teaspoons Paprika
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • Pepper to taste

In a large pot heat your oil and cook the onion and garlic until the onion is translucent. While these are cooking, use a second pot to mix the nutritional yeast, flour, paprika and water. Turn on the heat and keep mixing until the sauce starts to thicken. When this happens pour over your onions.
Add cauliflower, chick-peas, sweet-corn, salt and pepper and mix well.
Turn down the heat to a simmer (I use about Gas mark 3) and leave to cook for 20 – 25 minutes stirring occasionally.Add more pepper to taste and serve. I added some vegan mozzarella on top and a good grating of pepper.

Cauliflower and Chickpea Paprikash


  1. Celine says:

    this is sooooooooo mouthwatering! omnomnomnom indeed. :)

  2. urbanvegan says:

    Looks lovely. I love paprikash, too.

  3. What a great post! Thank you for sharing this on your blog.

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