Wasn’t it hard to give up meat? Didn’t you crave your old favorite foods?

Asked about my conversion to a plant-based diet, the questions are as predictable as they are consistent. When I went vegan, despite what my culinary background might suggest, I was not the least bit interested in food. In fact, I was a terribly picky eater, shunning all green vegetables, most fruits, and yes, any sort of meat that resembled the original animal. It wasn’t hard to make the switch because I barely ate anything to begin with!

Staple foods like ramen, mac and cheese, and hotdogs were my primary sustenance, despite my mother’s valiant attempts to expand my palate. Only after making the switch did I declare that veganism would not become a limitation, and declared that I would try absolutely everything cruelty-free.

Prior to that moment, however, one dish that would bring everyone to the table was chicken paprika. Despite the difficulties posed by two fussy children and one equally discerning husband, my mom did enjoy cooking, and tried repeatedly to find something that we could all eat together, in health and happiness.

Chicken posed the least threat; bland and anonymous, it’s really the tofu of the animal world, and thus got a pass from all of us. Onions were a bit contentious, but she was very carefully cut them into large chunks, so us kids could easily sweep them aside on our plates.

It’s incredibly basic, as the most comforting dishes tend to be. In tough times, when I miss my parents, my cozy home back on the east coast, and all the tenderness they showed me as I grew into a self-sufficient little herbivore, I do crave these flavors. Swapping out the meat is effortless now, thanks to the rapidly expanding array of plant-based options in stores.

I still don’t miss the chicken one bit. All I’m missing now is the company.

Continue to Content

Yield: Makes 4 Servings

Meatless Chickens Paprika

Print

Warmly spiced with the smoky undertones of rich Spanish and Hungarian paprika, this is an easy, meatless dish that the whole family will love.

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Ingredients

• 3 Tablespoons Olive Oil
• 1 Cup Chopped Onions
• 1 Tablespoon Sweet Paprika
• 1 Teaspoon Hot Paprika
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Salt
• 1 Pound Vegan Chicken Strips
• 2 Cups Vegan Chicken Stock
• 2 Teaspoons Cornstarch
• 1 Tablespoon Water
• 12 - 16 Ounces Pasta, Cooked Al Dente, to Serve

Instructions

1. In a large saute pan over medium heat, cook the onions in olive oil until translucent; about 5 - 6 minutes.
2. Add spices, salt, and stock. Bring to a full boil and add the vegan chicken. Reduce the heat to medium-low and simmer for about 1 hour.
3. Mix the cornstarch into the water to create a slurry before adding it to the pot. Stir well to incorporate. Simmer until thickened and glossy, but do not return to a boil.
4. Serve immediately over pasta.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz.
• 
  Tofurky, Chick'N, Lightly Seasoned, 8 oz
• 
  Chiquilin Smoked Paprika, 2.64 oz

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 663Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 56mgSodium: 1361mgCarbohydrates: 45gFiber: 27gSugar: 13gProtein: 105g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.