Lečo is sometimes referred to as the “Hungarian ratatouille“. A thick stew of peppers, onions, and tomatoes, it is popular in Hungary, Slovakia, Czechia, Poland and more. Sometimes, people stir in eggs or spicy sausage. Other times, they do both. There are regional and personal differences in how it is prepared. Taking inspiration from this dish, I bring you this vegan lečo recipe with yellow peppers, onions, tomatoes, silken tofu and more. It’s perfect for summer, lunch, or even breakfast.
This recipe makes ~4 servings.
A few things…
- As an American with limited access to Hungarian wax peppers, I had to make some concessions. Thus, I chose to slice up yellow bell peppers. If you have access to Hungarian wax peppers, have at it!
- Select the largest, juiciest tomatoes you can find. Fresh is best.
- I used some smoked paprika to help bring the vibes of bacon. If you’d like it even smokier, add some liquid smoke.
- Some people like a spicy vegan lečo. Add some hot paprika, if that’s your style.
- If you like more “eggs” in your vegan lečo, add a second 10.8 ounce package of extra firm silken tofu. Just give it a taste and adjust the spices, if needed.
Please enjoy! And discover other UVK recipes like Vegan Loose Meat Sandwiches with Lentils and Mushrooms, Roasted Breakfast Potatoes, Vegan Breakfast Casserole, Vegan Stuffed Red Peppers with Chickpeas and Rice, Vegan Dill Dip and more.
Vegan Lečo
2 Tbsp neutral oil (canola, avocado, etc)
1 large onion, sliced (OR ~2 cups sliced onion)
3 medium yellow bell peppers, sliced (OR ~4 cups sliced yellow bell peppers)
1 tsp smoked paprika
2 large tomatoes, chopped (OR ~3 cups chopped fresh tomatoes)
10.8 ounce package of extra firm silken tofu, drained and crumbled (see notes above)
3 garlic cloves, finely chopped
2 tsp sweet paprika
1 tsp dried marjoram
½ tsp onion powder
Salt, to taste (I added a little less than ~½ tsp)
Black pepper, to taste
Reduced sodium soy sauce (OR gluten free tamari) to taste
Liquid smoke, to taste – optional
Hot paprika, to taste – optional
Finely chopped parsley, to top
1. First, you’ll sauté the onions for the vegan lečo. In a large, deep skillet, add the oil, onions and a dash of salt. Sauté over medium heat until the onions brown (~10 minutes).
2. Stir in the yellow bell peppers, smoked paprika, salt (I added ~¼ tsp) and black pepper. Turn the heat down to low and cover with the lid for 10 minutes–stirring every now and then.
3. Add the tomatoes, silken tofu, garlic, sweet paprika, marjoram, onion powder and salt (I added a little less than ¼ tsp). Cover with a lid and stew the vegan lečo for ~15 minutes. Stir every now and then. When the tomatoes have sweated out and the bell peppers are nice and soft, you’re good.
4. Remove the lid. Taste and adjust seasonings, if needed or to taste (add a little soy sauce? more paprika (hot, smoked, sweet)? Liquid smoke?). Top the vegan lečo with fresh parsley and serve with bread on the side.