My mum is Hungarian so I grew up eating a bit of Hungarian food. It is quite a heavy cuisine - lots of meat, cream, butter and rich delicious cakes. It evokes lots of happy childhood memories for me, so I've tried to veganise a few Hungarian dishes over the years.
I have to mention that my mum is a brilliant and versatile cook and has also veganised many amazing dishes for me, including an incredible chestnut chocolate freezer cake. I'll have to post the recipe up here one day!
Hungarian noodle dishes often blur the lines between sweet and savoury, combining onions, sour cream, sugar, pepper and cottage cheese. I created this recipe after I made the sour dressing from Vegan Deli, which immediately reminded me of these flavours. It was an exciting discovery because it is such a comfort food for me!
This may not be to everyone's taste, but I love the combination. I've made it at family gatherings and it is pretty popular. I have also tried it out successfully on non-Hungarian friends!
If the amount of sugar and pepper scare you a little, just add a bit at a time and keep tasting as you go. I usually add less pepper when I know Sylvia will be eating it.
Hungarian Cabbage Noodles
Sauce (Sour Dressing from Vegan Deli by Joanne Stepaniak)
1 1/2 cups silken firm tofu (I use a whole 300g packet)
2 tbsp lemon juice
1 tbsp white wine vinegar
1/2 tsp salt
a pinch of ground coriander
2 tbsp canola oil
Half a cabbage, chopped
2 tbsp olive oil
2 onions, chopped
1/4 cup brown sugar
1/3 cup sultanas
1 tsp black pepper or to taste
salt to taste
pasta of choice, about 300g
Make the sauce by putting everything except the oil in a blender and processing until smooth. Slowly add in oil and mix until smooth. Set aside.
Heat olive oil in a large saucepan. Fry onion and cabbage on medium heat until slightly browning and soft, about 15 minutes. In the meantime, cook your pasta.
Combine the pasta and sauce in the large saucepan along with the sugar, pepper and sultanas. Heat on low heat for a few minutes. Stir to combine and serve!