A comforting and hearty Flemish stew, traditionally made with chicken or fish, transformed into a vegan delight using a variety of root vegetables and tofu. This creamy, silky soup is perfect for anytime satisfaction.
Main Course
Vegan Ghent Waterzooi
A comforting and hearty Flemish stew, traditionally made with chicken or fish, transformed into a vegan delight using a variety of root vegetables and tofu.
About this recipe
Method
20 min prep Β· 40 min cook
Press the tofu cubes to remove excess water.
Heat olive oil in a large pot over medium heat. Add the leek, carrots, potatoes, and parsnip. Cook for about 10 minutes, until slightly softened.
Add the vegetable broth, coconut cream, and bay leaves. Bring to a boil.
Lower the heat and add the tofu cubes. Simmer for 20 minutes.
Season with salt and pepper to taste. Remove the bay leaves.
Courses: Dinner, Lunch
Reviews & comments
No comments yet.