Vegan Waterzooi

Method

20 min prep · 40 min cook

1. Heat the olive oil in a large pot over medium heat. Add the leek, carrots, and celery, and sauté until the vegetables start to soften.

2. Pour in the vegetable broth and coconut milk, and bring to a simmer.

3. Add the tofu, peas, and green beans, and cook until the vegetables are tender, about 15 minutes.

4. Stir in the lemon juice and the cornstarch mixture. Continue to simmer until the broth has thickened, about 5 minutes.

5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Courses: Dinner

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