In Hungary, we have a whole type of dishes called "főzelék" best described by the English word "pottage". It's a lovechild of a soup and a stew made of vegetables and a staple of Hungarian school canteens. The most popular ones are lentil, yellow split-pea, green pea, potato and bean.

I often make lentil, yellow split-pea and green pea pottage. on the picture you can see the one made of lentil.

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The recipe: I soak the brown lentils (I use 500g, which serves 4-6 people, but since my boyfriend does OMAD and I make this dish very, very good, it's often gone within a day) overnight. The next day, I chop up two onions (red, white, doesn't matter) and sweat them a little on some oil, typically olive or sunflower seed. Then I add the spices: about a tablespoon of paprika, two teaspoons of salt, a tablespoon of marjoram, a pinch of black pepper and some dried vegetable mix. I mix it all up, but make sure to add water almost straight away to avoid the paprika burning (it burns quick and turns bitter!). I add the drained lentils and top it off with some water. I let it boil for about an hour, or until the lentils are soft. Meanwhile, I make some "rántás" to thicken it. In a separate pot, I heat some oil of my choosing, then add about a tablespoon of flour and stir it until it becomes slightly brown. Then I turn off the heat under the pot and add some cold water. After letting it sit for a while, I mix it all up (this way, it won't turn lumpy). I add a couple tablespoons of mustard to the mixture, then slowly pour it into the other pot with the lentils (it has to be boiling while I do this) and mix it all up. It should thicken within a minute.

The consistency should be like a really thick soup, but it will thicken further as it cools down. You can add some water if you go too far with the rántás :)

I usually serve it with some vegan bangers or tofu, but it makes a great meal on its own. You can add some fried onions or sour cream to top it off, and I recommend serving it with some fresh bread.

The pizza rolls: The recipe for the dough is not mine, and it's from a Hungarian video, so I cannot really share it, I think. However, it's just a pretty basic cinnamon roll dough with some oregano and chili flakes added to it. The filling is a spicy marinara sauce and hella nutritional yeast. You can top it with some vegan cheese or seeds of some sort. I sometimes also add corn to the filling.

I'd love to start start sharing some dishes on here as cooking (and eating) is something I enjoy dearly, especially since I went vegan six months ago.

I love making seitan because it has a texture I really enjoy and it's rich in protein, which helps me feel full for a long time.

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The recipe: I make my seitan from scratch by mixing 200g of wheat gluten with a tablespoon of some flour (chickpea, corn or whole-wheat works fine) a pinch of baking soda and more spices than one might think they need (salt, pepper, chili, garlic powder, paprika, curcuma, whatever I have on hand). I slowly add cold water while mixing the dough until it comes together. It should be a rubbery, stiff ball. I rest it for about ten minutes, while I boil some water or vegetable stock with some bay leaves or garlic, you get the idea. First, I boil this ball of dough for fifteen minutes, then I remove it from the water and cut it into slices which then go back into the boiling water for another fifteen minutes. After this, I remove them from the water and using a colander, I drain them (I often push the water out with a spoon or fork) then leave them to cool. You can use them right away or freeze them for later, too. Seitan makes a delicious steak or stew and you can even ground it!

This time, I marinated the seitan slices in a mixture of red pesto (Tesco's Free From is vegan!) and soy sauce, then fried them using some olive oil.

As a side, I made some roast potatoes and sweet potatoes by cutting them into big pieces and coating them in some olive oil, salt and rosemary. I also cut up some cauliflower and added the leftover marinade from the seitan to it. I baked them in the oven and halfway through I added some chopped up onions and red peppers. I also love cutting a whole head of garlic in half and putting it in the oven too. You can sorta squeeze it out of the shells and it's so creamy!

Hello beautiful soul! 🌼 My name is Luca, and I'm a 23-year-old girl from Hungary. I'm open to building a friend-ship with anyone that might vibe with me.

Let me tell you a little bit about myself - I'm ever changing, but here's what I can tell you at this very moment.

I currently live in a 100-year-old house in a teeny-tiny village with three beautiful souls - @mahnqee, who is a beautiful human, Haku, who is a beautiful dog, and Tinta, who is an equally beautiful cat. I'm an online English tutor, and I really enjoy my job, as it lets me spread positivity and motivation, as well as -something I enjoy dearly- break stereotypes and illusions about learning and one's abilities.

In my free time... Wait, all my time is my free time... In my time, what brings me joy is cooking and eating delicious vegan food, spending time with souls I connect with, being in nature, doing yoga, drawing, reading, writing (poetry and fiction), or watching something I whole-heartedly enjoy.

What I'm currently manifesting is seeing more of the World and getting to live in a warm climate with a community, a tribe, a family.

Feel free to message me if you would like to talk! 🌼