This Hungarian stew is made with tender vegetables cooked in a richly flavored creamy tomato sauce with paprika, herbs, and other spices. Enjoy this wonderful recipe served alone or with mashed potatoes, cauliflower rice, millet, or a gluten-free pasta of your choice. This recipe is low-fat, dairy-free and plant-based.
Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver.
Onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver.
Mushrooms contain hundreds of undiscovered phytochemical compounds, many of which are detoxifying for the liver.
Mashed potatoes or cauliflower rice or millet or gluten-free and corn-free pasta.
Place a large ceramic non-stick pot on medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, for 5-8 minutes or until soft and browned. Add a bit of water if needed to prevent sticking.
Add the bell pepper and garlic to the pot and cook for 2-3 minutes, until the bell pepper starts to soften. Add the healing broth, tomatoes, potatoes, carrot, paprika, onion powder, coconut sugar, and bay leaves to the pot. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 30-40 minutes or until the vegetables are soft and the sauce is thick. Take off the heat, stir in the coconut or almond milk and season with sea salt to taste (if using).
Garnish with chopped parsley and serve immediately with mashed potatoes, pasta, or millet.
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Categories: Low Fat, Grain Free, Lunch, Dinner, Soup, Stew, International, Kid Friendly
This item posted: 28-May-2022
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