Vegan Lecsó (Hungarian Vegetable Stew)

Ingredients

• 1 large Onion, sliced
• 3 medium Bell Peppers (mix of colors), sliced
• 4 medium Tomatoes, chopped
• 1 tbsp Smoked Paprika
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 cup Vegan Sausage (optional), sliced

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil to the pot.
2. 2Add the 1 large onion, sliced, to the pot. Cook and stir for 5-7 minutes, or until the onion looks soft and see-through. Do not let it brown.
3. 3Add the 3 medium bell peppers, sliced, to the pot. Cook and stir for another 5-7 minutes, or until the peppers look slightly soft. They should still have a little firmness.
4. 4Add the 4 medium tomatoes, chopped, and the 1 tablespoon of smoked paprika to the pot. Stir everything together well.
5. 5Season the mixture with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir again to distribute the seasonings evenly.
6. 6If you are using the 1 cup of vegan sausage, sliced, add it to the pot now. Stir it into the vegetable mixture.
7. 7Bring the entire mixture to a gentle simmer. Lower the heat to medium-low, which is 300°F (150°C), cover the pot, and let it cook for 20-25 minutes. Stir occasionally. The stew is ready when the tomatoes have broken down into a sauce and all the vegetables are tender when poked with a fork.
8. 8Serve the Vegan Lecsó hot or cold.

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