Vegetable Paprikash

Most folks are familiar with chicken paprikash, here's a light vegetarian way to enjoy the that delicious combination of paprika in a creamy sauce. Orginal recipe from Cooking Light and post here (untried) for the Zaar World Tour.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons  vegetable oil
• 2  cups  chopped cabbage
• 1  cup  chopped onion
• 1  cup  sliced baking potato, cut into (1/4-inch)
• 1⁄2 cup  sliced carrot
• 1⁄2 cup  sliced green bell pepper
• 1⁄2 cup  sliced red bell pepper
• 2  garlic cloves, minced
• 1  tablespoon sweet Hungarian paprika
• 1 1⁄2 teaspoons  grated lemon rind
• 1  teaspoon caraway seed
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 2  cups plain soymilk or 2  cups reduced-fat milk
• 1  cup no-salt-added tomato juice
• 2  teaspoons low sodium soy sauce or 2  teaspoons soy sauce

Directions

1. Heat oil in a large saucepan over medium heat. Add cabbage and next 10 ingredients (cabbage through red pepper); sauté 3 minutes.
2. Add remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until tender and mixture begins to thicken.
3. Serve with noodles.