I’m about to letch-oh in on something good. This is a family recipe that my grandma in-law used to make for my family in our pre-vegan days. She used to use a smoked kielbasa, but Iv’e made it vegan with Beyond brats! Woohoo lecso is back on the menu! It’s such a comfort food for my family and so simple to make.
2 and 3 tbsp avocado oil and 1 1/2 tbsp for cooking the brats
2 cups rice
3 cups water
2 lbs Gypsy peppers
6 Roma tomatoes
1 large white onion
2 tbsp paprika
3 links of beyond brats halved and sliced into 2 inch pieces
Start by toasting the rice in a medium sized pot with 2 tbsp of olive oil or avocado oil.
Once toasted add the water and bring to a simmer and cover until the rice is done. You can also use a rice cooker as I did.
In a large stock pot add 3 tbsp of olive oil, diced onion and 1/2 tsp salt.
Let the onion cook until translucent. Add tomatoes, lay the sliced gypsy peppers on top in an even layer, and add 2 tbsp paprika, and a half cup of water. Let the peppers cook down until the veggies leaching their liquid and the lecso looks soupy. Stir and add more salt or paprika to taste.
Cut Beyond brats into 1/2 inch pieces and cook on a hot skillet with oil for a few minutes on each side.
Add cooked rice to the pot until desired consistency.
Add brats to the pot and mix it all in.
Serve with a good piece of rustic bread.
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