Best Vegan Hungarian Stew (Lecsó) – Quick, Easy and So Delicious

Lecsó: A Budget-Friendly Classic Full of Flavour

I grew up eating Lecsó at least once a month, and it has always been one of my favorite meals. In fact, it’s one of those dishes that truly proves how simple ingredients can turn into something so flavourful and comforting. Plus, you don’t need anything fancy, just peppers, tomatoes, onions and a little patience and suddenly you’ve got a pot full of rich, cozy flavours. For me, lecsó is not only budget-friendly and easy to make, but also deeply nostalgic. Every time I cook it, I’m instantly reminded of those childhood meals where something so humble still brought so much happiness to the table.

Ingredients for Vegan Hungarian Stew (Lecsó)

Here’s what you’ll need for this super easy and budget-friendly meal:

• Onions
• Garlic
• Courgettes
• Bell Peppers
• Tomatoes
• Oil
• Paprika Powder, sweet

Can I use canned tomatoes?

Absolutely! If you don’t have fresh, ripe tomatoes at hand or if you simply want to save time, don’t worry. Instead, you can easily use chopped tomatoes from the store. In fact, during busy weeks or in the winter months, reaching for preserved or canned tomatoes is often my go-to. On the other hand, if you are lucky enough to find fresh, sun-ripened tomatoes, I would definitely recommend them. After all, homemade tomato sauce made from fresh produce feels truly special and leaves you both proud and accomplished.

Is this Vegan Hungarian Stew kid-friendly?

While this stew does need some time to simmer away, so that consequently all the wonderful flavours can unfold just like with any other stew, this recipe is incredibly easy to make. Thus, it does not require a lot of ingredients, especially none of the extravagant sort, so that should make it accessible to most people. My Mom used to cook this dish on a regular basis and I have always loved it growing up, therefore, I’d definitely recommend it as kid-friendly too.

Best Vegan Protein Options for Lecsó

If you’d like to make your Lecsó a little more protein-packed, it’s very easy to add some extras. For example, you can stir in white beans, cannellini beans or even vegan sausage, which all give the dish a hearty bite. Another option is to sprinkle toasted pumpkin seeds or sunflower seeds on top for crunch and extra nutrition. And if you prefer to serve it with a grain, pearl barley is a wonderful choice because it’s wholesome and pairs beautifully with the rich tomato and pepper flavours.

Not sure what to do with all the ripe tomatoes, courgettes or bell peppers in your garden?

Don’t fret, as this is also the ideal recipe when you have courgettes, tomatoes or bell peppers growing in an abundance in the garden during summer. I love making it on hot summer days, as I really enjoy the fruity, sweet tomato flavour as well as it is a light dish that is digested super fast while still leaving you feeling the right amount of full. In Winter you could serve it with rice, in summer with some buttered bread it is up to you.

This Vegan Hungarian Stew is:

• vegan
• gluten-free
• kid-friendly
• dairy-free
• egg-free
• healthy
• vibrant
• aromatic
• simply delicious
• light, yet hearty

Vegan Lecsó (Hungarian Stew)

Lecsó is a hearty vegetable stew made with ripe tomatoes, sweet peppers, and onions. It all simmers together to create a rich and aromatic blend. This vegan Hungarian stew is incredibly versatile, perfect as a main course or a side dish, and is sure to become a staple in your kitchen.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Ingredients

  

• 2 onions
• 3 cloves of garlic
• 2 courgettes
• 2 peppers
• 1 can chopped tomatoes roughly 400grams or 1 3/4 cups, can be fresh ones too
• 2 tbsp vegan butter/oil
• 1 tsp agave/maple/rice syrup or sugar instead
• 2 tsp salt & pepper season to your liking
• 150 ml/ ⅔ cup water
• 1 tbsp tomato puree
• 1 tbsp paprika season to your liking
• bread/rice to serve
• marjoram, lovage or other herb of your liking optional

Instructions

 

• First, gather all your ingredients so you have them ready to prepare. We will kick off this recipe by dicing the veggies in your preferred way. I like to cut the peppers into thin strips and the courgettes and onions into thin slices. I half the onions first and cut them into thin slices afterwards.
  
• Second, roast the onions and minced garlic in butter/oil for about 10 minutes or until nicely caramelised and golden brown. This takes a bit of patience but is well worth the wait, trust me. Make sure to keep an eye on it, so not to burn the onions.
  
• Next off, add the courgettes and bell peppers.
  
• Make sure you let it all cook and caramelise for another 15 minutes together now. It should look a little something like this then.
  
• Add the paprika, chopped tomatoes, agave syrup, tomato puree, water, salt and let it now simmer away on medium heat for another 20 mins. Don't forget to stir here and there, so not to burn your dish!
  
• Finally, enjoy your home-made Lecsó! I like to serve it with rice or some bread with butter, salt and pepper sprinkled on top.
  

Course: Main Course

Cuisine: European, Hungarian

Keyword: Easy, Gluten-Free, Kid Friendly, Vegan

How can I best store this stew in the fridge?

To store Lecsó in the fridge, let it cool to room temperature before transferring it to an airtight container. This helps maintain its flavours and prevents moisture buildup. Store the container in the refrigerator, where it will keep fresh for up to 4-5 days. Moreover, for the best taste, reheat the stew on the stovetop over low heat, stirring occasionally until warmed through. This method ensures that the delicious flavours of your Lecsó remain intact and ready to enjoy whenever you crave a comforting, healthy meal.

How can I best store this stew in the freezer?

To store Lecsó in the freezer, a similar approach is recommendable. First, let it cool completely to room temperature before transferring it to a freezer-safe container or heavy-duty freezer bags. Be sure to leave some space at the top of the container or bag to allow for expansion as it freezes. Label the container or bag with the date for easy reference, in case you think you will need it months ahead. Lecsó can be stored in the freezer for up to 3 months. When ready to enjoy, just throw the stew in the refrigerator overnight and then reheat it on the stovetop over low heat, stirring occasionally until warmed through.

Did you make this recipe?

Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 If you’d like to try another feel-good budget-friendly dish then be sure to check out this hearty Vegan Turnip Cabbage next.