A plant-based take on the classic French bouillabaisse, packed with flavorful herbs, tomatoes, and a variety of mushrooms to mimic the traditional seafood texture.
Main Course
Vegan Bouillabaisse
A plant-based take on the classic French bouillabaisse, packed with flavorful herbs, tomatoes, and a variety of mushrooms to mimic the traditional seafood texture.
About this recipe
Method
20 min prep · 40 min cook
- 1
Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and leeks and sauté until soft, about 10 minutes.
- 2
Stir in thyme, rosemary, tomatoes, vegetable broth, white wine, and bay leaf. Bring to a simmer and cook for 20 minutes.
- 3
Add the tofu, mushrooms, soy sauce, and saffron (if using). Season with salt and pepper.
- 4
Cover and simmer for another 20 minutes, or until mushrooms are tender.
- 5
Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with parsley.
Courses: Dinner, Dairyfree
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