WHAT I ATE LAST SUNDAY: VEGAN WITH MUSHROOM PAPRIKÁS RECIPE | Good Eatings

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The pieces I wear in the video:
Joyce Earrings
Oblivion Set Bracelets
Katie Bracelet
Margot Necklace

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Hello lovely people,
Happy Sunday! Here comes another what I eat in a day, this time a Sunday edition. In the video I cook a vegan version of a Hungarian recipe we decided to call Mushroom Paprikás. You find the recipe just below here in the description box. Hoping you enjoy the video and the recipe of course!

Malin x

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Webiste: http://goodeatings.com/

Music: Epidemic Sounds

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Mushroom Paprikás with tagliatelle

4 servings of tagliatelle
3 medium sized onions or 2 large, chopped
3 large garlic cloves, minced
3 tbsp oil for cooking
2 large tomatoes, cut into wedges
4 bell peppers or other large sweet peppers, cut into 4-6 wedges depending on size
6-8 large mushrooms such as portobello, cut into half inch chunky slices
2 tbsp sweet paprika powder (if you like smokey flavours you could swap one tbsp for smoked paprika powder and if you like hot and spicy food you can swap one tbsp for hot paprika powder)
2 tbsp ketchup
1 tbsp vegetable stock powder or 1 vegetable stock cube
1 cup of water
Black pepper, generous amount
Salt, to taste

Saute your onions with a pinch of salt in the oil for a few minutes, until they start going translucent. Add your garlic and saute for another minute or so, until fragrant. Sprinkle in your paprika powder, mix through the onions well and continue to saute for another minute or two while keeping a close eye on it as to not burn the powder. Add in your tomatoes and mix through followed by your peppers and ketchup. Season with salt and a generous helping of black pepper. Mix well and cover with a lid. Leave the vegetables to sweat on low heat for 7-10 minutes, they should have released a lot of juices by the end of the sweating session. Add in half of the mushrooms and half of the water as well as the stock powder or cube and mix well. Let cook with the lid ajar over medium heat for 5-7 minutes. Then add in the remaining mushrooms and water, season with salt and let simmer with the lid ajar for a


Quick-pickled cucumber salad

1 cucumber, thinly sliced
0,5 brown onion, finely sliced into rings
2 tbsp white sugar
1,5 tsp salt
0,33 cup apple cider vinegar
Black pepper, to taste

Place all the ingredients except for the apple cider vinegar in a bowl and massage until the sugar dissolves and the cucumbers are wet and soft. Pour in your apple cider vinegar and mix through the cucumber and onion. Finish with som cracked black pepper.