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.
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.
