Smoked paprika: The secret to meaty flavours in vegan dishes

Thanks to smoked paprika, plant-based stews, soups, or one-pot vegetable dishes gain a distinct character. Learn how to use smoked paprika in the kitchen and try out the recipe for a meatless stew that will impress even meat enthusiasts.

Unassuming, yet it can completely transform a dish's flavour. Smoked paprika is a spice celebrated in world cuisines for years—from Spain to Hungary. It provides dishes with a deep, smoky flavour reminiscent of grilled or smoked meat, even though they contain not a gram of animal products. It's no wonder it has become a hit in vegan and vegetarian cuisine.

How is smoked paprika made?

The secret of this spice lies in its production method. Traditionally, it is made from varieties of red pepper that are dried over oak wood smoke after harvest. This drying process lasts for several days, allowing the peppers to absorb the characteristic aroma. The dried pods are then ground into a powder, which—depending on the variety—can have a mild, sweet, spicy, or even fiery flavour.

Smoked paprika in world cuisines

Smoked paprika is not only a popular addition in Spain, where it is known as pimentón and is a mandatory ingredient in chorizo and paella. It is also found in Hungarian leczo and Moroccan tagines. Interestingly, when added to dishes, it often mimics the taste of smoked meats, which makes it particularly attractive to those giving up meat but missing its intense aroma.

Smoked paprika is a true game-changer in plant-based cooking—it can give dishes a deep, smoky taste, making even the simplest dishes more flavourful. It pairs excellently with plant-based protein sources like chickpeas, lentils, or beans, as well as vegetables with a neutral taste, such as potatoes or aubergine. If you're looking for an idea for a hearty, meatless dinner, try a simple recipe for vegetable stew with smoked paprika.

Ingredients:

• 1 large onion,
• 2 cloves of garlic,
• 2 carrots,
• 1 red pepper,
• 1 tin of chopped tomatoes,
• 1 tin of chickpeas (or beans),
• 2 teaspoons of smoked paprika,
• 1 teaspoon of sweet paprika,
• 1 teaspoon of cumin,
• ½ teaspoon of hot paprika (optional),
• about 450 ml of vegetable stock,
• 2 tablespoons of olive oil,
• salt and pepper to taste,
• parsley for garnish.

Preparation:

1. Finely chop the onion and garlic, and slice the carrots into thin slices. Dice the red pepper.
2. Sauté the onion in heated olive oil, then add the garlic and fry until aromatic.
3. Add the carrots and bell pepper, then add smoked paprika, sweet paprika, cumin, and hot paprika. Sauté for about 2 minutes, stirring to ensure the vegetables are evenly coated with the spices.
4. Add the tomatoes and vegetable stock, then bring to a boil. Cook over medium heat for 20 minutes until the vegetables are tender.
5. Add the drained chickpeas and cook for another 5 minutes. Season with salt and pepper to taste.

Serve garnished with fresh parsley. You can serve it with bread, couscous, or rice.