Hungarian-style creamy paprika sauce mix

Creamy Paprika Eggplant – Vegan - Gluten-free


Ingredients
40g + 20g Hungarian Style Creamy Paprika Sauce Mix
200 ml plant-based cream
10g + 2g fresh lemon juice
300 ml water
500g eggplant – diced
Coconut oil
Pasta – preferred

Method

Step 1
Slice and dice up the eggplant into small cubes.

Step 2
In a medium bowl combine 300 ml water, 10g fresh lemon juice, and 40g of the Hungarian
Style Creamy Paprika Sauce Mix.

Step 3
Heat the coconut oil in a medium pan over medium heat.
Add the eggplants and the sauce mixture and cook until the eggplants soften.
Stir often.

Step 4
Meanwhile, cook the pasta according to the packet instructions. Drain.

Step 5
In a medium bowl combine 200 ml plant-based cream, 2g fresh lemon juice and 20g
Hungarian Style Paprika Sauce Mix.
Add to the pan to thicken the sauce and bring it up to the boil.

Step 6
Serve the sauce over the pasta.

YUM ~ ENJOY!