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This creamy broccoli and cheese casserole is pure comfort food and a delicious side dish for any meal, from pork tenderloin to chicken breasts!
Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in 30 minutes. As a native Hungarian, I have tried many lecsó recipes over the years but…
The post Authentic Lecsó (Hungarian Pepper Stew) appeared first on My Pure Plants.
Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in 30 minutes.
As a native Hungarian, I have tried many lecsó recipes over the years but my mom’s is by far the easiest and most authentic one. It is also my go-to recipe when I want a quick and delicious meal.
If you enjoy this recipe, you should also try other Hungarian classics like Hungarian mushroom stew, Hungarian dumplings (Nokedli), and Hungarian goulash.
[feast_advanced_jump_to]I absolutely love how simple and comforting this Hungarian lecsó recipe is. It is a traditional Hungarian dish that is perfect for the summer and early fall when tomatoes and peppers are at their best. The combination of these simple ingredients creates a dish that is not only delicious but also incredibly versatile.
Using coconut oil in place of lard gives this recipe a healthy, plant-based twist without compromising on flavor. The addition of sweet paprika powder, a staple in Hungarian cuisine, adds a rich, warm flavor that is the perfect complement to the fresh vegetables.
One of the unique ingredients in this recipe is liquid smoke, which is optional but highly recommended. It adds a deep, smoky flavor to the dish, reminiscent of cooking over an open flame.
This lecsó recipe is a delicious, simple dish with a handful of ingredients that are easily available at your local grocery store. You may even have some of them in your kitchen already.
Onion and garlic are the flavor base for this dish. They are sauté in coconut oil, in place of lard, which adds a rich, sweet flavor to the dish.
Tomatoes and peppers are the heart of this dish. You need large, juicy tomatoes like Beefsteak and Heirloom Tomatoes. The juiciness of your dish depends on your choice of tomatoes. Cherry tomato or cocktail tomato is definitely not ideal to use as they are more skin than flesh. The combination of these two vegetables gives lecsó its vibrant color and fresh, tangy flavor.
Hungarian sweet paprika powder is the key spice in this recipe. It gives the dish its signature sweet, earthy flavor and a vibrant red color. Make sure you use authentic Hungarian sweet paprika for the best flavor.
Liquid smoke is an optional ingredient, but it can add a delicious smoky flavor to the dish, reminiscent of traditional Hungarian cooking.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
To make this traditional Hungarian lecsó, a good quality stockpot or a Dutch oven is essential. This is because the dish requires slow cooking and the pot’s thick base will ensure even heat distribution, helping all the ingredients to cook and infuse together perfectly.
STEP 1
Start by peeling and chopping the onion and garlic.
STEP 2
Next, wash the tomatoes and cut them into wedges. Then, cut each wedge in half or thirds. The end result should be pieces that are about 1 inch (1-1.5 cm) in size.
STEP 3
Following this, wash the peppers and remove the seeds and stem. Slice the peppers into half-inch strips. If you are using wax or banana peppers, you can slice them into rings.
STEP 1
Heat a stockpot or Dutch oven on medium heat and add coconut oil.
STEP 2
Add the chopped onion to the pot, stir, and cook for about 2 minutes.
STEP 3
Then, add the chopped garlic, stir, and cook for another minute.
STEP 4
Add the sliced peppers, salt, and black pepper to the pot. Stir until everything is well combined.
STEP 5
Now, add the chopped tomatoes and sweet paprika powder to the pot. Stir until everything is well combined.
STEP 6
Cover the pot with a lid and cook the ingredients on medium heat until it starts to boil.
STEP 7
Once it starts to boil, remove the lid, stir the ingredients, and cook for an additional 6-8 minutes. This is to ensure that the tomatoes become mushy and release their juices.
STEP 8
If you want to add a smoky flavor to your lecsó, you can add the optional liquid smoke at this point. Stir it into the mixture.
STEP 9
Your lecsó is now ready to be served. Enjoy your delicious, plant-based meal!
The key to a delicious lecsó is the preparation of your vegetables. Ensure that your tomatoes are cut into large cubes, around 1 inch in size, and do not chop your peppers too small. This way, they will keep their shape and not become mushy during the cooking process, giving your lecsó a perfect, hearty texture.
If you like spicy food, consider adding some hot chili peppers. They will not only bring the heat but also add a pop of color to your dish.
If you are a fan of a smokier flavor, consider adding some smoked paprika along with the sweet paprika. This will give the dish a more intense smoky flavor and take it to the next level, especially if you are skipping the liquid smoke.
Lecsó is a versatile dish that can be enjoyed in many ways. We usually eat it as a light lunch or dinner with maybe only a crusty slice of bread on the side. However, if you want to add something and still keep it authentic, we recommend two things.
One traditional way to enjoy lecsó is to make scrambled eggs or omelets or fried eggs. Since we are a vegan blog, we’d like to mention meatless options like tofu scramble, chickpea flour omelet, vegan fried eggs, vegan frittata, savory vegan French toast, and so on.
Another popular option is to serve lecsó with grilled or roasted sausages (“kolbasz” in Hungarian). Obviously, you can also use vegan sausages for a plant-based twist.
Storing and reheating lecsó is a simple process that does not compromise the flavor or quality of the dish.
To store any leftovers, allow the dish to cool completely. Once cooled, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 3-4 days.
I do not recommend freezing this dish, as the texture of the vegetables, particularly the peppers, can become quite mushy after thawing. However, if you do not mind the change in texture, it is safe to freeze for up to 3 months.
To reheat, simply transfer the desired portion into a saucepan and warm it over medium heat, stirring occasionally, until it is heated evenly. If you have frozen the dish, make sure to thaw it completely in the refrigerator before reheating.
Yes, you can. If you cannot find Hungarian sweet paprika powder, you can use regular paprika. However, the flavor will not be the same, but it is the closest alternative.
If your lecsó turns out watery, it is likely because the tomatoes released too much liquid. To fix this, you can continue cooking it without the lid until the excess liquid evaporates.
Absolutely. Lecso is a versatile dish, and you can add other vegetables like mushrooms, zucchini, or even potatoes. Just keep in mind that the cooking time may vary depending on the vegetables you add.
The traditional Hungarian lecso is made with banana peppers or wax peppers. However, if you cannot find these, you can use bell peppers. The important thing is to use a mild, sweet variety of peppers for the authentic lecśo flavor.
We have several Hungarian recipes you can try, or look around among vegan stews.
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The post Authentic Lecsó (Hungarian Pepper Stew) appeared first on My Pure Plants.
Old-fashioned giblet gravy is just like grandma used to make! Made with the giblet bag from the turkey or chicken, it’s a great way to make use of every part of the bird.
This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
The post Stuffed Butternut Squash appeared first on Budget Bytes.
This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!
Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!
Here’s what you’ll need to make this stuffed butternut squash recipe:
If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!
This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.
I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!
Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.
See how we calculate recipe costs here.
Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.
Seed squash and puncture sides with a fork.
Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add 1 lb ground sausage to the pan and break it up with a spatula.
Cook the sausage until completely browned.
Stir in 3 cups fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.
I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!
The post Stuffed Butternut Squash appeared first on Budget Bytes.
This tasty orange chicken recipe features yummy crispy chicken smothered in a sweet and spicy orange sauce.
Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It’s easier than you think, and the results are worth every minute!
Beef short ribs are slow cooked with red wine and veggies in a rich flavored sauce until tender and falling off the bone. A savory gravy completes this mouthwatering dish that can be made with bone-in or boneless ribs.
This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!
The post Baked Mostaccioli appeared first on Budget Bytes.
If there’s one way to feed a large family or to have extra leftovers for the week, you can always count on a hearty, delicious, baked pasta casserole. This Baked Mostaccioli checks all those boxes and more! It’s made with a flavorful Italian sausage meat sauce, crushed tomatoes, and layers of pasta and melty cheese. Whenever I make a big pasta dish like this one, it always makes enough to feed my family for 2 nights! #winning
Mostaccioli is a type of penne pasta also known as penne lisce. It has a tubular shape with angled cut ends and a smooth or sometimes ridged surface. This Italian pasta is often used in baked pasta casseroles, just like this one, and holds up well to hearty meat sauces. You can easily substitute regular penne pasta if you can’t find mostaccioli pasta.
Here’s everything that you need to make this cheesy, hearty, Mostaccioli recipe:
I always love serving Italian pasta dishes with some fresh homemade garlic bread. It’s super easy to make and tastes so much better than store-bought garlic bread. Even though this dish is pretty hearty on its own, you can also add a simple side salad or Caesar salad to complete the meal.
See how we calculate recipe costs here.
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 8oz. (1/2 lb.) mostaccioli pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add 1/2 tbsp cooking oil. Brown 1 lb. mild Italian sausage.
Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 1 Tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 3 oz. tomato paste to the skillet. Stir until combined.
Then add 1-15 oz. can crushed tomatoes, 1-14.5 oz. can diced tomatoes, and 1/2 Tbsp sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 2 Tbsp fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large beaten egg. Stir all of the ingredients together well.
Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce.
Now add the rest of the pasta sauce on top of the cheese in an even layer.
Now add the rest of the pasta sauce on top of the cheese in an even layer. Then sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges.
Serve this hearty baked mostaccioli pasta dish with some crusty garlic bread and maybe a quick side salad and enjoy!
The post Baked Mostaccioli appeared first on Budget Bytes.
Warm, hearty, and just spicy enough – this dinner is bound to become a winter time staple!
Warm, hearty, and just spicy enough - this dinner is bound to become a winter time staple! Our teriyaki steak bites are cooked in a deliciously sweet and savory sauce that will surely become a family favorite.
