Tomato and pepper vegan lecho (lesco)

Lesco or Lecho is a traditional Hungarian dish that is often eaten at Easter across Eastern Europe. It is very popular in Poland, Czech Republic, Russia and the Ukraine and is sometimes called Hungarian Ratatouille because it contains a mix of stewed peppers, onions and tomatoes, similar to the classic French favourite.  Traditionally the Lecho vegetables are fried in bacon fat or lard before they are stewed but this is not important to the dish. You can use vegetable oil or olive oil equally well and the smoked paprika will add the smoky flavour that hints of bacon.

Lecho is delicious and this cruelty free Vegan version of this classic dish loses nothing by its absence of pork-based meat. The important thing about Lecho is that it should be hot, spicy and smoky and in my opinion (and I may be biased I admit) this Eastern Europe vegetable stew dish wins hands down over ratatouille. More flavour, more spice and more oomph!

Use different coloured bell peppers for a blast of rainbow colours and plenty of smoked Hungarian paprika for the rich smoky taste.

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Tomato and pepper vegan lecho (lesco)
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Course Main Dishes, Soups
Cuisine Hungarian
Prep Time 50 minutes
Servings
people
Course Main Dishes, Soups
Cuisine Hungarian
Prep Time 50 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the vegetable oil to a large heavy-bottomed pan.
  2. Prepare your veggies by chopping your garlic and onions. Cut peppers into eights, or even quarters, depending on their size. You want your pieces to have texture and be noticeable, rather than breaking apart into a saucy mush.
  3. When the oil has heated in the pan, add garlic and fry gently for 1-2 minutes. Then add onion and sauté until translucent. Add the peppers and sauté on a medium-high heat, until they have softened. Stir occasionally and cover.
  4. Chop the tomatoes. You need a sauce, so don't worry about a getting a fine mince. Add them to the pepper mix and stir well to combine, ensuring that all the peppers are coated. Cover the pot and cook on low heat, stirring occasionally, for 20-25 minutes.
  5. Add all spices and taste, correcting flavours if needed.
  6. Serve hot with chopped parsley or cilantro as a garnish. Tastes divine with rye bread.
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