Yet another Hungarian classic. The recipe seems to be longish, but actually it is a very easy and delicious dish. I took the basic recipe from a cookbook of Napfényes restaurant (Title: Napfényes receptek 3. If you understand Hungarian, I highly recommend it! This little cheap booklet is full of great tips for beginner vegans about how to substitute non-vegan foods, and the recipes are just amazing!)
1000 g sauerkraut (soured cabbage; I used raw which I bought in Urban Bio,Geneva)
2 onions, finally chopped
chopped vegetables that you like to make about 300 ml veggie paprika stew (I’ve used 1 tomato and 3 zucchinis)
250 g boiled brown rice (in the pressure cooker it takes only 18 minutes to boil)
250 g seitan, ground
marjoram, thyme, paprika, ground bay leaves, salt, pepper
2-3 cloves of garlic. crushed
oil (traditionally, Hungarian cuisine calls for sunflower oil. I use olive oil.)
vegan sour crème/crème fraiche (I’ve used Soyananda, that you can buy in most health stores inGeneva. It is incredibly good!
Veggie paprika stew
Saute the onions in a pan with about 2 tbsp oil. When they are kind of transparent (but not burned), take the pan off the stove, and sprinkle about 1 tbsp paprika on top. Mix. Add the veggies and put them back to medium-law heat. Add a little water to make some sauce. Cook until the veggies are tender. Puree in a blender.
The layering part
Mix the boiled rice, garlic, herbs and seitan. Put the soured cabbage in a sieve to get rid of the excess liquid. (The best is to drink it: it is full of vitamin C and it is so yummy!). Divide it into two parts. The first part goes into an oiled ovenproof dish. Sprinkle paprika and ground bayleaf on top. Next, put the rice-seitan mixture. Then the second layer of cabbage. Finally pour over the veggie paprika stew liquid, and bake it in a preheated oven on medium heat. (I cooked it on 150 degrees Celsius. About 40 minutes, but if you make half the portion, only 20 minutes).
Serve it with Soyananda crème fraiche.