Bundáskenyér is the savory, Hungarian coated toast. It was a breakfast food while I was growing up, sometimes we also had it on its own for dinner or as a topping over some vegetable dish for the main meal we had at noon. We used to deep fry bundáskenyér in about an inch of vegetable oil. Bundás kenyér was so good you needn’t put anything on it; in fact it used to jazz up the most mundane of vegetable stews.
Sometimes I eat it as a replacement of "Lángos," the Hungarian flatbread, topped with vegan sour cream, garlic and grated vegan cheese or even with hummus or tzatziki.
Originally it's made from eggs, milk and at some places they add flour to it, but I dared to try it with egg replacement and soy milk and I did not regret it.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 servings any kind of egg replacer (to replace 3 eggs)
- gluten-free sliced bread
- 1 dl soy milk
- to taste salt, pepper
- 1/2 tsp garlic powder
- 200 g vegan sour cream
- grated vegan cheese
- oil spray
Directions
1. In a large bowl, combine together egg replacement, soy milk, salt, pepper until you get a smooth and even base.
2. Spray some oil on a pan and heat it up over medium heat.
3. Take a slice of bread and put in the bowl, make sure that is evenly covered on each side.
4. Place the bread in the pan and fry it on both sides until golden brown. About 3-5 minutes on both sides.
5. Repeat it until you used up the whole mixture.
6. For the topping mix together sour cream and garlic powder.
Serve it hot, with vegan sour cream and grated cheese.
Also by Imola: Vegan Hungarian Stuffed Cabbage Rolls
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
