Vegan Hungarian Marjoram Ragout (Tokány) With Parsley Fried New Potatoes

Sometimes I wonder what Hungarians would eat if Europeans never discovered America. Why? Because the majority of the main ingredients of our dishes were brought in from America, like tomato, paprika, potatoes, corn... What would we have left? Beans? We also eat a lot of rice, but that is also not native in our country. So what would we have? I guess meat with sauces and grains. Luckily we have so many options today to replace meat in the traditional dishes, I don't have to worry about what I would eat. The dish I brought to you today is similar to another dish called "borsos tokány" that is made with peppers and tomato paste, but this version is made with marjoram and sour cream, that makes it even more delicious. The addition of marjoram gives the tokány a very pleasant flavor. It's easier to digest and a great alternative to people who are not fans of tomato.

Vegan Hungarian Marjoram Ragout (Tokány) With Parsley Fried New Potatoes

Recipe Type: Hearty Entrees

YIELDS 1 serving

PREP TIME 10 min

COOK TIME 10 min

TOTAL TIME 20 min

140 g vegan pulled chunks (such as jackfruit or any
6 small new potato
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
salt, pepper to taste
1-1/2 tbsp marjoram
1 handful fresh parsley, chopped
water
1-2 tbsp rice flour
1/2 cup vegan sour cream

140 g vegan pulled chunks (such as jackfruit or any
6 small new potato
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
salt, pepper to taste
1-1/2 tbsp marjoram
1 handful fresh parsley, chopped
water
1-2 tbsp rice flour
1/2 cup vegan sour cream

Directions

1. Slice up the new potatoes, and heat up 1 tbsp of oil in a pan. Start to fry the potatoes over low heat. If you find them sticking to the pan, you can add a little water.
2. When they start to turn golden, add the freshly chopped parsley, stir well and fry for another 2 minutes, then remove from heat.

For the tokány:

3. In another frying pan, heat up the remaining oil. Add the onions and sauté until transparent. 4. 4. Add the vegan strips with the garlic, sprinkle with salt, pepper and marjoram. Slowly sauté them, until the strips start to turn nice brown.
5. Meanwhile in a cup mix the vegan sour cream with the flour. When you feel like the strips are done, crunchy or soft as you like them (I love crunchy), add the sour cream-flour mix to the pan as well. Mix it well and if you find the flour made it too thick, you can add a splash of water to loosen it. Adjust seasoning if needed.

Also by Imola: GF Vegan Cherry Cake Bars
Vegan Tofu Bowl With Spicy Peanut Sauce
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Photo: Imola Toth