Mouthwatering Vegan Hungarian Brunch Platter: Authentic Lángos with Túrós Cream and Eggplant Bacon

Allergens

Gluten, Soy, Eggs (excluding eggplant bacon)

Ingredients

• 2 cups all
• purpose flour
• 1 cup water
• 1 tbsp yeast
• 2 tsp salt
• 4 tbsp vegetable oil, divided
• 8 oz firm tofu, crumbled
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 large eggplant
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp smoked paprika

Instructions

1. Prepare the lángos dough by mixing flour, water, yeast, and salt in a bowl. Cover and let it rise for an hour.
2. In a separate bowl, combine crumbled tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper to make túrós cream. Set aside.
3. Slice the eggplant into thin strips and marinate in a mixture of olive oil, soy sauce, maple syrup, and smoked paprika for 30 minutes.
4. Heat vegetable oil in a deep frying pan for lángos. Fry dough balls until golden brown and drain on paper towels.
5. Assemble the platter by placing lángos at the center, topped with túrós cream, eggplant bacon strips, and garnishes of choice.

Chef’s Insight

This dish highlights Hungarian flavors while catering to vegan diets, showcasing the versatility of traditional recipes.

Notes

Serve with a side of fruit salad or fresh juice for a complete brunch experience.