Vegan Lecsó

Ingredients

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Paprika

  Spices

  1 tbsp or 7g

• Shroomdog

  Sainsburys

  4 sausage or 400g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Onions

  Sweet, raw

  2 onion or 662g

Directions

1. I add two spoons of vitalite to the pan. Next, I throw in the onion which I chopped beforehand. I cook and stir the onion until soft. The next steps are to season the fried onion with a teaspoon of sweet paprika and then stir everything again. Having done all of the above, I add sliced bell peppers. Of course, before I do this, I clean the vegetables of its stems and seed clusters. I put the heat up a little bit and let the veggies simmer for 10 minutes. Next, I add peeled tomatoes which are cut into four pieces and cook everything slowly for another 5 minutes. Now it’s finally time to add some meat. I add the cracklings prepared earlier and sliced sausages. I cook my letcho over higher heat for about 10 minutes until the bell pepper gets soft but not overdone. Stick in slow cooker on low heat for 2 hours