Smoky Vegetable Paprika Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty vegetarian stew with earthy mushrooms and carrots simmered in a smoky paprika broth, perfect for cozy evenings. This Hungarian-inspired vegetarian recipe, ready in about 55 minutes, pairs mushrooms, carrot, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, sliced mushrooms
• 2, peeled and diced carrot
• 1 medium, peeled and diced potato
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 cups vegetable broth
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• to taste salt and black pepper

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Instructions

1. Step 1: In a large pot over medium heat, heat 2 tbsp olive oil. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add the sliced mushrooms, diced carrots, and diced potato to the pot. Stir in 1 tbsp smoked paprika and 1 tbsp sweet paprika, then cook for 2 minutes, stirring constantly to coat the vegetables.
3. Step 3: Pour in 2 cups vegetable broth and add 1/2 tsp dried thyme. Bring to a simmer, then cover and cook for 25 minutes until the vegetables are tender.
4. Step 4: Season with salt and black pepper to taste. Serve hot.