There are scents that stay with us forever.
Like walking in from school and hearing Mom say:
“Sweetheart, I made lecso for lunch.”
The smell already met me in the hallway – sautéed onions, green peppers, and ripe tomatoes.
And I’d cheer with joy: Lecso! 🥰
A few swipes of bread across the plate… a bit of sauce on the cheek… then another bite.
Sure, there was nokedli, too — soft Hungarian-style dumplings, similar to German spätzle — but for me?
Lecso was the real star. ✨
Lecso was the star of the show. ✨
🥄 And now, 62 years later – here’s my plant-based version:
Simple. Precise. Respectful of every ingredient.
It’s not flashy. It’s flavorful.
🍲 What’s in my lecso?
- Olive oil
- Onion
- Garlic
- Fresh tomatoes
- Green bell pepper
- Sweet paprika
- Salt & pepper
That’s it. And that’s all the magic.
Simple ingredients that come together into a deeply flavorful, warm, and comforting stew – the kind that makes you smile as you wipe your plate clean.
🫑 Green Peppers Only, Please
Unlike Israeli shakshuka with red bell peppers and tomato paste, authentic Hungarian lecso is made with green bell peppers.
They bring a gentle bitterness and a fresh, herbal depth you just can’t fake.
🍽️ Variations? Of course!
In Hungary, every family has their own version:
- Sausages
- Scrambled eggs
- Meat, paprika, you name it.
In our home? It was always with scrambled eggs inside.
Now? Naturally – it’s vegan scrambled eggs.
💡 Want to make it a full meal?
Just add:
✅ Vegan scrambled eggs
✅ Redefine bratwurst-style vegan sausages
✅ A soft roll for soaking up every drop
…and you’re set.
Every bite is joy 😋
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Hungarian Vegan Lecso – A Stew with a Scent of Home- 2-3 tablespoon oil
- 500 gram Cherry tomatoes – diced Alternatively: regular tomatoes with 1 teaspoon sugar *see note
- 1 onion, chopped
- 1 large or 2 small dark green bell peppers washed, halved lengthwise, and thinly sliced crosswise
- 2 cloves crushed garlic to taste
- 1 tablespoon paprika
- salt, and black pepper to taste
- ¼ cup water as needed
🍅 Optional Add-ins (for extra flavor & texture):
- Vegan scrambled egg
- 2-4 Redefine bratwurst-style vegan sausages – roasted according to package directions, or air-fried at 200°C (392°F) for 8 minutes, then sliced into bite-sized pieces
For Serving
- Fresh parsley – finely chopped
- Crusty bread or soft rolls
- Heat olive oil in a wide skillet over medium-low heat. Add the onion and green bell pepper, and sauté for about 10 minutes, stirring occasionally, until the peppers begin to soften.
- Add the crushed garlic and stir for a few seconds until fragrant.Then add the tomatoes, sweet paprika, salt, and black pepper. Mix well.Continue cooking for about 5 minutes, stirring occasionally, until the peppers are fully softened and the tomatoes break down when pressed.If the mixture looks too dry, gradually add a little water as needed.Remove from heat and let cool slightly.Meanwhile, if desired, prepare vegan scrambled egg.(A detailed recipe for vegan scramble will be published soon on the blog!)
- Once the vegan scrambled egg is ready, gently fold it into the lecso. Alternatively, you can spoon it into the center of each serving just before serving.
To Serve
- Spoon a generous portion of lecso into a bowl or plate. If you haven’t mixed in the vegan scrambled egg, place 1–2 spoonfuls in the center of each serving. Arrange a few slices of bratwurst-style vegan sausage on top, sprinkle with chopped parsley, and serve with crusty bread or a soft roll for soaking up the sauce.
- Sweetness tip:
Cherry tomatoes are naturally sweeter than regular tomatoes. If using regular tomatoes, it’s recommended to add 1 teaspoon of sugar (or to taste) to balance the acidity. -
Which green pepper to choose?
Light green peppers soften faster, but dark green peppers are recommended – they hold their color better during cooking and offer a richer, deeper flavor.
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