seitan paprikash


  • 2x seitan “chicken” wings (follow this recipe, stopping before battering them)
  • 3 Tablespoons unsalted butter
  • 1 large yellow or Spanish onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 4 Tablespoons Hungarian paprika, sweet or hot, or a combination
  • 3 Tablespoons all-purpose flour
  • 1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
  • 1 cup vegetable broth
  • 1/4 cup heavy whipping cream
  • ¾ cup sour cream, at room temperature


  1. Air fry or bake the wings in a convection oven at 500°F for 6 minutes, then flip and continue cooking until crispy, about 4-6 more minutes. Let cool while you prepare the sauce.
  2. Heat the butter in a large pot or skillet over medium heat, and add the onion. Cook until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 2-3 minutes.
  3. Add tomatoes, cream, and broth, whisk until smooth and then nestle the seitan in the pan, crispiest-side up. Cover, reduce the heat to low and simmer for about 25, until the seitan is hot and has absorbed some of the sauce. Remove the seitan and transfer to a plate.
  4. Add the sour cream to the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. 
  5. Pour the sauce over the seitan and serve immediately with nakedly, spätzle, or egg noodles.

serves 6-8.

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