Macedonian Pepper and Tomato Stew (Letna Mandza)
This Macedonian pepper and tomato stew, or Letna Mandža, is my favorite summer dish. Sweet peppers and juicy tomatoes cook down into a rich sauce, with a splash of vegan egg folded through to make it soft and satisfying. It comes together in about 25 minutes and tastes like home.
- Total Time25 min
- Yield2 servings 1x
Ingredients
Units
Scale
- 2 large tomatoes (juicy ones like heirloom are best)
- 6 green sweet peppers (cubanelle work well)
- 3 cloves of garlic
- A handful of fresh parsley
- 2 to 3 tbsp olive oil
- Salt, to taste
- 1/4 cup Just Egg (or another vegan egg, such as a chickpea-flour batter)
Instructions
- Prep everything first. Cut the tomatoes into small pieces and chop the garlic. Remove the stems and seeds from the peppers, then slice them into circles.
- Set the stove to medium-high heat. Add the olive oil to a frying pan. As it heats up, add the peppers and fry them for a few minutes.
- Once the peppers start to take on a little color, add the garlic and fry for 30 seconds.
- Add the tomatoes and salt. Let everything cook for 10 to 12 minutes, until the sauce turns thick.
- Pour in the Just Egg and stir it through. Fold in most of the chopped parsley.
- Transfer to a bowl, ideally an earthenware one, and garnish with more parsley. Serve with vegan feta and sourdough bread.
Notes
Fry the peppers until they just start to color before the tomatoes go in. That little bit of caramelization is where so much of the flavor lives. Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Find it online: https://gratefullyvegan.com/macedonian-pepper-tomato-stew/