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 · 40 min cook
- 1
Press the tofu cubes to remove excess water.
- 2
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.
- 3
Add the vegetable broth, coconut cream, and bay leaves. Bring to a boil.
- 4
Lower the heat and add the tofu cubes. Simmer for 20 minutes.
- 5
Season with salt and pepper to taste. Remove the bay leaves.
Courses: Dinner, Lunch
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