-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:soy,wheat
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,dairyfree
Recipe Description
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.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 fennel bulb, chopped
- 2 leeks, white and light green parts only, chopped
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 400g canned diced tomatoes
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 bay leaf
- 200g firm tofu, cubed
- 300g mixed mushrooms (shiitake, oyster), roughly chopped
- 2 tablespoons soy sauce
- 1 pinch saffron (optional)
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and leeks and sauté until soft, about 10 minutes.
- Stir in thyme, rosemary, tomatoes, vegetable broth, white wine, and bay leaf. Bring to a simmer and cook for 20 minutes.
- Add the tofu, mushrooms, soy sauce, and saffron (if using). Season with salt and pepper.
- Cover and simmer for another 20 minutes, or until mushrooms are tender.
- Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with parsley.
Similar recipes that you might like:
PICKED
Spiced Apple Crumble Bars with Oat Topping
Delicious vegan Spiced Apple Crumble Bars feature an oat base, spiced apple filling, and crisp topping, perfect for fall and holiday gatherings.
PICKED
Vegan Bratwurst
Enjoy the rich and authentic flavors of traditional German Bratwurst with a vegan twist
Birthdays, Cuisines, Dairy-Free, Dinner, French | No Comments » on Vegan Bouillabaisse