Vegan a'la Letcho

Ingredients:

• Onions
• Garlic, 3-4 cloves
• Ginger small piece (like half a finger)
• Parsley
• Red and yellow peppers
• 2 stalks of celery
• Zucchini (optional)
• Tomato passata plus 1-2 tomatoes optional
• Corn 170g ( one small can)
• Chickpeas, I have a jar of ready-made chickpeas 540 g from Lidl :)
• Rapeseed oil or olive oil for frying. 5-8 tbsp

Spices ( as you like )

• Basil
• Oregano
• pinch of Cayenne pepper ( super spicy 🌶 )
• Sweet and smoked peppers
• A tablespoon of soy sauce

You can extra add;

• possibly vegan kabanos
• Can be yeast flakes on the top if you like, or tahini paste, 1-2 tbsp to thicken ( add in the end )

Add the vegetable oil to a large heavy-bottomed pan. Prepare your veggies by chopping your garlic and onions. Cut peppers into eights, or even quarters, depending on their size. You want your pieces to have texture and be noticeable, rather than breaking apart into a saucy mush. When the oil has heated in the pan, add onion and fry gently for 1-2 minutes. Then add garlic and ginger and sauté until translucent. Add the peppers and sauté on medium-high heat. Stir occasionally and cover. Add celery and continue on a medium-high, heat until they have softened. Add zucchini ( if you're using ) sliced into crescents, leave for the next 3-4 minutes under the cover.

Add corns and chickpeas (rinsed before) after 2-3 minutes, pour in the passata and tomatoes, add the rest of the spices, Cover the pot and cook on low heat, stirring occasionally, for 10 minutes. Serve hot with chopped parsley or cilantro as a garnish. Tastes divine with rye bread. Ready!

Enjoy it 🥳