Sumptuous Vegan Hungarian Feast: Lecsó with Quinoa and Creamy Tofu-Dill Sauce

Allergens

N/A

Ingredients

• 2 large bell peppers
• 1 large onion
• 2 tomatoes
• 1 cup quinoa
• 2 cups vegetable broth
• 8 oz extra
• firm tofu
• 3 tbsp nutritional yeast
• 4 tbsp fresh dill, chopped
• 2 cloves garlic
• 1 tsp paprika
• 1/2 tsp caraway seeds
• Salt and pepper, to taste

Instructions

1. Start by preparing the lecsó stew. Chop the bell peppers, onion, and tomatoes into bite sized pieces. In a large pan, heat oil over medium heat and sauté the onions until translucent. Add the garlic, caraway seeds, paprika, salt, and pepper. Cook for 1 2 minutes, stirring frequently. Add the bell peppers and tomatoes to the pan, and cook for about 15 minutes, or until the vegetables soften. While the lecsó stew is cooking, rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15 20 minutes, or until the quinoa is cooked and fluffy. For the creamy tofu dill sauce, blend the tofu, nutritional yeast, chopped dill, salt, pepper, and a small amount of water in a food processor until smooth and creamy. To plate, spoon the lecsó stew over the quinoa, drizzle with the tofu dill sauce, and garnish with additional fresh dill.

Chef’s Insight

The combination of flavors in this dish creates an unforgettable experience for vegans who crave authentic Hungarian cuisine.

Notes

Adjust the spiciness of the dish by increasing or decreasing the amount of paprika used.