Dairy-Free Hungarian Lecsó with Vegan Sausage

Ingredients

• 400 g Vegan Sausage (Hungarian style)
• 2 large Red Bell Peppers
• 1 large Yellow Bell Peppers
• 500 g Roma Tomatoes
• 1 medium Onion
• 2 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 2 tbsp Tomato Paste
• 1/2 cup Vegetable Broth
• 2 tbsp Sunflower Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C.
2. 2Add the 1 medium onion, chopped into small pieces, and cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are soft and translucent, but not browned.
3. 3Add the 400 g of vegan sausage, sliced into 1.27 cm thick rounds, and cook for 5 to 7 minutes, stirring often, until the sausage slices are lightly browned on both sides.
4. 4Add the 2 large red bell peppers and 1 large yellow bell pepper, cut into 1.27 cm wide strips, and cook for 8 to 10 minutes, stirring occasionally, until the pepper strips begin to soften.
5. 5Stir in the 500 g of Roma tomatoes, roughly chopped, the 2 tablespoons of tomato paste, the 2 teaspoons of smoked paprika, and the 1 teaspoon of sweet paprika. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant.
6. 6Pour in the 1/2 cup of vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, stirring once or twice, until the peppers and tomatoes are very tender and have broken down into a stew-like consistency.
7. 7Season the lecsó with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well to combine. Taste and add more salt or pepper if needed. Serve the lecsó hot.

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