Vegan Hungarian Lunch: Cauliflower Stew with Mushroom Dumplings and Lemon-Dill Sauce

Allergens

N/A (check labels for possible allergens)

Ingredients

• 1 large head of cauliflower, cut into florets
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup mushrooms, finely chopped
• 1 cup all
• purpose flour
• 1 cup vegetable broth
• Lemon
• Dill Sauce:
• 1/2 cup cashews, soaked and drained
• 1/4 cup fresh lemon juice
• 1/4 cup fresh dill, chopped
• 1/2 cup water
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
2. Add paprika, salt, and pepper. Stir well to coat the onions and garlic.
3. Add cauliflower florets, stirring gently to combine with seasonings. Pour in 3 cups of vegetable broth and bring to a boil. Reduce heat and let simmer until the cauliflower is tender.
4. While the cauliflower stew is cooking, prepare the mushroom dumplings. In a bowl, mix together flour, chopped mushrooms, and enough vegetable broth to form a dough that can be easily rolled into balls.
5. Roll the dough into small, round dumplings. Bring a separate pot of water to a boil and carefully drop in the dumplings, cooking until they float to the surface. Remove and set aside.
6. For the Lemon Dill Sauce, blend soaked cashews, lemon juice, fresh dill, water, and salt until smooth and creamy. Set aside.
7. Once the cauliflower is tender, gently stir in the mushroom dumplings, heating them through.
8. Serve the cauliflower stew and dumplings with a generous drizzle of Lemon Dill Sauce on top.

Chef’s Insight

Don't be afraid to adjust the spices to your taste preference for a truly personalized Hungarian lunch experience.

Notes

This recipe is perfect for a cozy meal with friends or family, especially during the colder months.