-
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
Vegan Khao Soi
Experience the essence of Northern Thai cuisine with this Vegan Khao Soi. A symphony of spices, creamy coconut broth, and crisp noodles create a vegan delight.
PICKED
Black Bean and Sweet Potato Quesadillas
Hearty and flavorful quesadillas filled with creamy sweet potatoes and protein-rich black beans
PICKED
Rasta Pasta
A creamy, spicy pasta dish that combines the heartiness of vegetables with the richness of coconut milk and Jamaican jerk seasoning.
Birthdays, Cuisines, Dairy-Free, Dinner, French | No Comments » on Vegan Bouillabaisse