Delectable Vegetarian Hungarian Brunch: A Mouthwatering Vegan Lángos with Chunky Gulyás Sauce

Allergens

Gluten, Wheat

Ingredients

• 2 cups all
• purpose flour
• 1 cup warm water
• 1 package active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 bell peppers, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground caraway seeds
• Salt and pepper to taste
• Vegetable oil for frying
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine flour, warm water, yeast, sugar, and salt mix until well combined. Cover and let sit for 30 minutes.
2. Add vegetable oil to the dough, then knead for 5 7 minutes or until smooth and elastic. Form into a ball, place in an oiled bowl, cover, and let rise for 1 hour.
3. In a large pan, sauté onion, bell peppers, and garlic until softened. Stir in diced tomatoes, sweet paprika, ground caraway seeds, salt, and pepper. Simmer for 20 minutes.
4. Heat about 1 inch of vegetable oil in a frying pan over medium high heat. Portion dough into 8 equal pieces and shape each piece into a flat circle. Fry until golden brown on both sides. Drain on paper towels.
5. Serve lángos warm, topped with chunky gulyás sauce, a sprinkle of fresh parsley, and your favorite side dish.

Chef’s Insight

The key to perfect lángos is allowing the dough to rise enough before frying, ensuring it's light and airy.

Notes

For an even more authentic experience, serve with a shot of Unicum, a Hungarian herbal liqueur.