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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.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
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The post Authentic Lecsó (Hungarian Pepper Stew) appeared first on My Pure Plants.
Loaded with delicious cheeseburger ingredients, this cheeseburger burrito recipe puts a different spin on a classic Mexican dish.
This hamburger soup crockpot is a comforting and easy-to-make dish featuring lean ground beef, russet potatoes, and mixed vegetables, perfect for a satisfying meal.
This vegan lentil lasagna features layers of hearty lentil bolognese and creamy white bechamel sauce. It is a rich, hearty, and satisfying dish that is delicious and will make for a classic family dinner. Lasagna is a classic, and this vegan lentil lasagna is a great change from the traditional ones. The lentils provide a…
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This vegan lentil lasagna features layers of hearty lentil bolognese and creamy white bechamel sauce. It is a rich, hearty, and satisfying dish that is delicious and will make for a classic family dinner.
Lasagna is a classic, and this vegan lentil lasagna is a great change from the traditional ones. The lentils provide a meaty texture that even meat lovers will enjoy. The bechamel sauce adds a creamy texture that makes it even more delicious.
Vegan casserole dinner recipes are a favorite. For other delicious and easy ones, check out this vegan shepherd’s pie, vegan pot pie, vegan eggplant parmesan, and vegan moussaka.
[feast_advanced_jump_to]I absolutely adore how the lentil bolognese in this lasagna is so rich and hearty, thanks to the combination of chopped tomatoes, tomato sauce, and the secret ingredient, sieved tomato puree. This not only adds a depth of flavor but also makes the bolognese sauce thick and luxurious, perfect for layer after layer of delicious lasagna.
The creamy, cashew-based white sauce is another highlight of this recipe. It is so velvety and smooth, and the addition of nutmeg not only makes it a bit more aromatic but also adds a unique flavor that sets it apart from other vegan bechamel sauces.
Plus, the use of lentils in place of meat makes this lasagna not only a satisfying and delicious meal but also a much healthier option. It is a great way to add more plant-based protein and fiber to your diet, without sacrificing flavor or texture. This is a lasagna that is not only good for you but also good for the planet.
This vegan lentil lasagna is a delicious, hearty dish that is made with simple, plant-based ingredients that you can easily find at your local grocery store.
Brown lentils are the star of the lentil bolognese ragu. They pack a protein punch and, when cooked, have a texture similar to ground meat, making them a perfect substitute in this dish.
Onions and garlic are essential in building the flavor of the bolognese ragu. They add a depth of aroma and a rich, savory flavor that forms a solid base for the rest of the dish.
Chopped tomatoes and sieved tomato puree (tomato sauce) are the key to the rich, tomato-y flavor of the bolognese ragu. They provide a vibrant color and a tangy sweetness that balances the savoriness of the dish.
Sweet paprika powder, oregano, and basil are the primary herbs and spices used in this recipe. They add a wonderful depth of flavor and a hint of Mediterranean flair to the bolognese ragu.
Cashews are the secret to the creamy vegan bechamel sauce. When blended, they become incredibly smooth and, when combined with dairy-free milk, they make a lusciously creamy sauce.
Nutritional yeast is a must-have in any vegan pantry. It adds a cheesy, umami flavor to the bechamel sauce, making it a delicious, dairy-free alternative to traditional bechamel.
Lasagna pasta sheets are, of course, a non-negotiable ingredient in this recipe. They provide the perfect, sturdy layers for all the delicious components of this lasagna.
Vegan parmesan or dairy-free cheese is the perfect finishing touch for this lasagna. It adds a cheesy, melty layer on top that is both decadently delicious and oh-so-satisfying.
🛒 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 delicious vegan lentil lasagna, the most important piece of equipment you will need is a good quality blender. It will help you achieve the creamy consistency required for the vegan bechamel sauce. I recommend using a high-speed blender like a Vitamix, as it will effortlessly blend the cashews and the rest of the ingredients into a silky, smooth sauce.
STEP 1
Soak the cashews in hot water for five minutes, then drain them. Alternatively, you can boil water on the stovetop and cook the cashews for five minutes.
STEP 2
While the cashews are soaking, peel and chop the onion. Heat some olive oil in a pan and lightly cook the chopped onion until it turns glossy.
STEP 3
Add the peeled and chopped garlic to the pan with the onion and cook for one to two minutes.
STEP 1
To the pan with the onion and garlic, add the chopped tomatoes, tomato sauce, sweet paprika powder, basil, oregano, salt, and pepper. Cook this mixture for five minutes.
STEP 2
Next, add the cooked or canned lentils to the pan and cook for an additional one to two minutes. Your lentil bolognese sauce is now ready.
STEP 3
In a blender, combine the soaked cashews, a whole garlic clove, dairy-free milk, nutmeg, nutritional yeast, salt, and pepper. Blend these ingredients until they form a creamy sauce. Your vegan bechamel sauce is now ready to use for layer in the lasagna.
STEP 4
To assemble the lasagna, start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
STEP 5
Spread a thin layer of the lentil bolognese sauce on the bottom of your oven-safe dish. This will prevent the pasta sheets from sticking to the bottom.
STEP 6
Next, add a layer of pasta sheets on top of the lentil bolognese sauce.
STEP 7
Then, add a layer of the lentil bolognese sauce on top of the pasta sheets, followed by a layer of the vegan bechamel sauce.
STEP 8
Continue layer in this order until your dish is filled, making sure the top layer is the vegan bechamel sauce. Optionally, sprinkle some vegan grated cheese or vegan parmesan on top of the lasagna.
STEP 9
Place your lasagna in the preheated oven and bake it for 30 minutes. Once it is done, remove it from the oven and let it cool for a few minutes before serving.
The key to this vegan lentil lasagna is the texture of your lentil bolognese ragu. Ensure your bolognese has a thick, hearty consistency, with the lentils soft but not mushy. This texture will mimic traditional meat bolognese and add a wonderful depth of flavor to your lasagna.
If you are looking for a vegan ground beef alternative with a texture similar to the real thing, textured vegetable protein (or TVP) is a great option. It is 100% soy, making it a high-protein alternative that works well in a variety of recipes. I show you how to make it in my vegan bolognese recipe.
If you prefer a soy-free or whole foods substitute for the lentils, consider using cauliflower and walnut mince. This unique combination (featured in my vegan spaghetti bolognese recipe) provides a texture similar to ground beef, with the cauliflower adding a minced texture and the walnuts adding a rich, meaty flavor.
For a familiar and easy-to-work-with alternative, try a mushroom bolognese or tofu bolognese. I almost forgot to mention millet as one of the simplest meat alternative. I love using it in vegan chili, but it works in bolognese as well in combination with other one of the others.
This lentil lasagna is a versatile, hearty dish that can be enjoyed as a main course for any meal of the day. It pairs beautifully with a side salad. A simple green salad with a tangy vinaigrette or a classic Caesar salad can complement the flavors of the lasagna perfectly.
I also love serving this dish with some roasted or steamed vegetables. Asparagus, broccoli, or green beans are all great options. The vegetables add a pop of color to the plate and provide a fresh, crunchy contrast to the rich, saucy lasagna.
If you’re looking for a more substantial meal, consider serving the lasagna with a side of garlic bread or a few slices of crusty Italian bread. The bread is perfect for soaking up any extra sauce, and the garlicky flavor pairs wonderfully with the lentil bolognese.
This vegan lentil lasagna is a dish that gets even better with time, making it perfect for storing and reheating. The flavors have a chance to meld, resulting in a more delicious dish.
To store the leftovers, allow it to cool completely first. Once cooled, I portion it out into individual servings and place them in airtight containers. It can be kept in the refrigerator for about 3 to 4 days.
If you prefer to freeze it, this recipe is perfect for that. You can freeze it either as individual servings or as a whole dish. If you are using individual servings, make sure to use containers that are freezer-safe. It can be frozen for up to 3 months.
When you are ready to reheat it, you can do so in the oven. If you are reheating individual servings, the microwave is a quick and easy option. Just make sure to stir it every 30 seconds to ensure even reheating.
I do not recommend using a different type of lentil for this recipe. Brown lentils hold their shape well and have a nice, meaty texture that works perfectly in the bolognese ragu.
Yes, the nutritional yeast is essential as it gives the sauce a cheesy flavor. If you do not have it, I recommend adding a few tablespoons of vegan parmesan or dairy-free cheese to achieve a similar flavor.
Yes, you can assemble the lasagna ahead of time and keep it in the refrigerator for up to 24 hours. When you are ready to bake it, simply preheat the oven and bake as per the recipe instructions.
You can browse through my vegan dinner recipes or check out
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
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This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!
The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.
Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep. So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal!
I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:
I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:
This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!
See how we calculate recipe costs here.
Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.
Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.
Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
Now add the red bell pepper and diced onion to the skillet.
Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)
Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!
The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.
This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle. Frittatas are a classic breakfast option that is so versatile….
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This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.
Frittatas are a classic breakfast option that is so versatile. Yet, it can be challenging to make a vegan version that holds up well. That’s why I love this recipe as it is so easy to make, and the result is always a delicious and perfectly textured frittata.
Looking for more savory vegan breakfast options? Then you should definitely try this easy vegan breakfast casserole or this vegan egg salad recipe.
[feast_advanced_jump_to]I absolutely love how this vegan frittata is loaded with veggies, giving it a delicious and wholesome flavor. The best part is that you don’t need any meat or cheese to make it.
The combination of chickpea flour and dairy-free milk creates the perfect texture, and the black salt adds an eggy flavor that is simply irresistible. The best part is that it is made using pantry staples and is so easy to make.
Plus, you don’t even need to pre-cook the veggies, which not only saves time but also makes this recipe even simpler. This has become a go-to in my house, and I am sure it will be the same for you.
This vegan frittata is a delicious and healthy dish that is made with simple, plant-based ingredients. You can easily find these ingredients at your local grocery store, and you may even have some of them in your kitchen already.
Chickpea flour is the star of this recipe. It is a high-protein, gluten-free flour that binds the frittata together and gives it a hearty, satisfying texture.
Black salt is a unique ingredient that adds an eggy flavor to the frittata, despite being completely vegan.
Button mushrooms, bell pepper, cherry tomatoes, and fresh spinach not only add a burst of color to the frittata but also provide a variety of textures and flavors that will make it a hit with your family and friends.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
To prepare this delicious vegan frittata, the most crucial piece of equipment you will need is a good quality non-stick frying pan. This is essential for achieving the perfect texture on your frittata, as it prevents the batter from sticking and allows for even cooking.
STEP 1
Start by cleaning the mushrooms. Use a colander or sieve to gently wash off any dirt from the mushrooms. Dry them with a paper towel or a clean kitchen cloth.
STEP 2
Next, prepare the bell pepper. Wash the bell pepper and slice it about ¼-inch (4-5 mm) wide. Then, cut the slices into small cubes.
STEP 3
After preparing the bell pepper, wash and cut the cherry tomatoes in half.
STEP 4
Moving on to the spring onion, wash it and chop the green part into small rings.
STEP 5
Peel and chop the onion and garlic.
STEP 6
Lastly, wash the spinach leaves using a sieve. Chop the leaves into strips or quarters.
STEP 1
In a large bowl, prepare the eggless base. Add the chickpea flour, black salt, regular salt, and pepper. Mix these ingredients thoroughly.
STEP 2
Add half of your chosen dairy-free milk to the chickpea flour mixture and whisk it well. Then, add the remaining half of the milk and mix until you have a smooth, pancake batter-like liquid.
STEP 3
On top of the chickpea flour mixture, add all the chopped vegetables (mushrooms, bell pepper, tomatoes, spring onion, and spinach). Mix these ingredients well.
STEP 4
Heat a non-stick frying pan to medium heat and add olive oil. Add the chopped onion and cook for 2-3 minutes until they are soft and tender.
STEP 5
Then, add the chopped garlic and cook for another 1-2 minutes.
STEP 6
Pour the frittata batter into the pan, spreading it evenly. Cover the pan with a lid.
STEP 7
While the frittata is cooking, preheat your oven to 375°F (190 degrees Celsius).
STEP 8
After covering the pan, bake the frittata in the preheated oven for 20 minutes.
STEP 9
Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegan frittata!
The key to this vegan frittata is the preparation of your vegetables. Ensure that you chop them into small, uniform pieces. This not only ensures they cook evenly but also guarantees you a delicious burst of flavor in every bite of your frittata.
If you are a fan of a hearty and filling frittata, consider adding vegan meat substitutes like vegan sausage crumbles, vegan bacon bits, or tofu. These options will bring a meaty texture and a savory flavor to your frittata.
If you are looking to add some extra protein and texture to your frittata, consider incorporating canned or pre-cooked legumes like green peas, sweet corn, chickpeas, beans, or lentils. Not only will they add a pop of color, but they will also make your frittata more filling and nutritious.
If you are a fan of a cheesy frittata, try adding some vegan cheese like feta or mozzarella. These cheeses will add a creamy texture and a tangy flavor to your frittata, taking it to the next level.
This vegan frittata is a versatile dish that can be enjoyed in many ways. It is delicious when served hot, but it is also a great option for a cold meal.
I love to top my frittata with a dollop of dairy-free sour cream, a drizzle of ketchup, or a spicy hot sauce. If you prefer a creamier texture, try adding a spoonful of vegan mayonnaise or any yogurt-based dip.
In addition to the frittata, consider serving some other vegan dishes. It goes great with a side of garlic bread or some roasted potatoes.
For a lighter option, a fresh garden salad, coleslaw salad, or lentil tabbouleh can be a refreshing accompaniment. If you are looking to add more greens to your meal, a side of stir-fried spinach or other leafy greens is a great choice.
And if you are a fan of beans, consider serving the frittata with a side of baked beans or any other bean salad. The combination of the hearty frittata and the protein-rich beans makes for a satisfying and nutritious meal.
Storing and reheating this vegan frittata is a simple process that does not compromise the dish’s delicious flavors.
To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight container. You can safely store it in the refrigerator for 3-4 days without any significant change in the quality of the dish.
If you want to freeze it, I recommend slicing it into individual portions. Place each portion in a separate airtight container or reseal it in a freezer-safe bag. It can be stored in the freezer for up to a month. When you are ready to eat, thaw it overnight in the refrigerator before reheating.
To reheat, you have a couple of options. You can use the microwave by heating it in 30-second intervals, stirring after each interval to ensure even heating. You can also reheat it in the oven, placing the frittata in the broiler for a few minutes until it is heated through.
Yes, for this recipe, I recommend using chickpea flour. It gives the frittata a slightly eggy flavor and a fluffy texture. If you use a different type of flour, the texture and flavor of the frittata will be different. However, if you have a chickpea allergy or cannot find chickpea flour, you can use a different type of flour, but the frittata will not be the same.
You can add any vegetables you like to this frittata. I used mushrooms, bell pepper, cherry tomatoes, spring onion, and spinach in this recipe, but you can use whatever vegetables you have on hand. Just make sure to cook them before adding them to the frittata.
I use black salt in this recipe to give the frittata an eggy flavor. Black salt, also known as kala namak, is commonly used in vegan cooking to mimic the flavor of eggs. If you do not have black salt, you can use regular salt, but the frittata will not have the same egg-like flavor.
Do you prefer sweet or savory? You can browse through our vegan breakfast recipes.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
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This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean. It can be tough to get all your servings of veggies in…
The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.
This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean.
It can be tough to get all your servings of veggies in a day, but this pasta sauce makes it easy. You can enjoy it with your favorite pasta, or even use it as a pizza sauce or in lasagna. It is so versatile and a great way to add more vegetables to your diet without feeling like you are missing out on flavor.
If you enjoy hidden veggie recipes, you should also try my vegan sweet potato brownies and sweet potato chocolate pudding.
[feast_advanced_jump_to]I absolutely love how this recipe is more than just a simple tomato sauce. It is a thick, creamy, and rich sauce that is perfect for any type of pasta. The best part is that it is a great way to get in those extra veggies, making it a hit with picky eaters or anyone who struggles with weird textures of vegetables and is looking for a meatless pasta option.
The combination of zucchini, carrots, celery, and chickpeas not only adds a variety of textures but also makes this sauce a nutrient-packed one-pot wonder. It is a great way to meal prep as it can be made in advance and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
The secret to this sauce is the way the vegetables are cooked and then blended. This not only helps to soften the vegetables and develop their flavors but also creates a smooth and velvety texture that is hard to resist.
This vegan pasta sauce is a celebration of fresh, simple ingredients that come together to make a delicious, hearty sauce. You will find most of these ingredients at your local grocery store.
Zucchini, carrots, and celery are the heart of this sauce. They are finely chopped and sauté to bring out their natural sweetness. When combined with the tomato sauce, they give the sauce a rich, hearty texture.
Chickpeas are a key ingredient in this recipe. They add a unique twist, providing a source of plant-based protein. They are a great way to make the sauce more filling and satisfying.
Nutritional yeast is a vegan pantry staple. It adds a cheesy, umami flavor to the sauce, making it incredibly delicious.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this vegetable pasta sauce recipe, a high-quality blender is an absolute must. It is the key to achieving a smooth and creamy consistency for the sauce. I cannot stress enough how much of a difference a good blender makes in this recipe.
STEP 1
Begin by peeling and chopping one onion and three garlic cloves. Next, wash and chop two stalks of celery.
STEP 2
Then, wash, peel, and chop two medium-sized carrots. Follow this by washing, peeling, and chopping one medium-sized zucchini.
STEP 1
Heat a stockpot or a Dutch oven to medium heat and add two tablespoons of olive oil. Start by cooking the chopped onion for one to two minutes. Then, add the chopped garlic and cook for a few seconds.
STEP 2
Proceed by adding the sliced carrots to the pot. Stir and cook for five to six minutes. After that, add the chopped zucchini to the pot, along with a pinch of salt.
STEP 3
Season the vegetables with half a teaspoon of black pepper, one teaspoon of dried basil, and one teaspoon of oregano. Stir the ingredients until they are well combined.
STEP 4
Add the chopped celery to the pot. Stir to incorporate it with the other vegetables. Then, pour in one can of tomato sauce.
STEP 5
Continue to cook the vegetables until they are soft. This should take about 10-15 minutes. Once the vegetables are soft, add one can of drained chickpeas to the pot. Cook for an additional one to two minutes to warm up the chickpeas.
STEP 6
For extra flavor, add two tablespoons of nutritional yeast to the pot. This is optional, but it adds a delicious, cheesy flavor to the sauce.
STEP 7
Once all the vegetables are ready, transfer them to a blender. Blend the ingredients until you have a creamy vegetable pasta sauce.
Chopping your vegetables evenly and small is the key to reducing the cooking time of this recipe. The smaller you cut the veggies, the faster they will soften in the sauce, allowing you to prepare this delicious, healthy meal in no time.
For a spicy twist, try adding a teaspoon of red pepper flakes or a dash of cayenne pepper. This will give your sauce a kick and add a bold, fiery flavor that pairs well with the sweet, tangy tomatoes and the earthy chickpeas.
You can also roast the vegetables before adding them to the sauce. This will add a rich, caramelized flavor to the sauce and give it a slightly smoky undertone. Simply toss the chopped vegetables with a little olive oil, salt, and pepper and roast them in a 400°F (200°C) oven for 20-25 minutes, or until they are tender and slightly charred. Then add them to the sauce as directed.
If you prefer a smoother sauce, consider peeling the zucchini and the carrots before chopping them. This will give your sauce a silkier texture, and it’s a great way to sneak in some extra nutrients from the vegetable skins.
This versatile veggie pasta sauce can be used in a variety of ways. It is a delicious and healthy alternative to store-bought tomato sauce. You can use it to top your favorite pasta dishes, such as spaghetti, fettucini, or penne, instead of a bolognese sauce.
Plus, it is a great accompaniment to a wide range of vegan dishes. For example, you can serve it with sweet potato gnocchi or use it to make vegan meatballs. It pairs particularly well with falafels, eggplant meatballs, or mushroom meatballs.
You can also use it as a base for other classic dishes. It is a great addition to a vegan lasagna, adding a depth of flavor and a boost of nutrition. It can also be used in place of a traditional tomato sauce in chili, ratatouille, or shakshuka.
Storing and reheating this vegetable pasta sauce is super easy, and the best part is, that the flavors just keep getting better with time!
To store, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days, making it a perfect make-ahead option for busy weeknights.
If you want to freeze it, it’s best to do so without the pasta. The sauce can be frozen for up to 3 months. Just be sure to use a freezer-safe container, leaving some room at the top for expansion.
To reheat, simply transfer the sauce to a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating from frozen, allow it to thaw in the refrigerator overnight before heating it on the stovetop.
You can add other root vegetables such as parsnips, rutabagas, or celeriac. You can also add 2-3 medium-sized root veggies in addition to the ones listed in the recipe. However, keep in mind that the more veggies you add, the less the sauce will resemble a traditional tomato sauce.
If you want to increase the protein content of the sauce, you can add other legumes such as lentils or beans. However, if you want to maintain the traditional tomato sauce flavor, it is best to stick with chickpeas or white/cannellini beans.
You can use any type of pasta for this recipe. Whether it’s fettucini, spaghetti, penne, or even homemade sweet potato gnocchi, the choice is yours.
We have a collection of more than 30 easy and delicious vegan pasta recipes, or check out the below ones:
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The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.
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