-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:nuts
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A vegan twist on the traditional Scottish soup, Cullen Skink, typically made with smoked haddock. This hearty version substitutes smoked tofu for fish, embracing the rich, creamy elements with coconut milk and vegetable stock. Packed with leeks, potatoes, and a hint of nutmeg, it offers a warming and satisfying dish perfect for cold evenings.
Ingredients
- 2 large potatoes, peeled and diced
- 1 leek, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 liter vegetable broth
- 400 ml coconut milk
- 1 tsp dried thyme
- 1/2 tsp nutmeg
- Salt and pepper to taste
Steps:
- In a large pot, sauté onions, leek, and garlic until soft.
- Add smoked tofu and potatoes, cook for 5 minutes.
- Pour in vegetable broth and bring to boil. Simmer until potatoes are tender.
- Reduce heat, stir in coconut milk, thyme, and nutmeg. Cook gently for 10 more minutes.
- Season with salt and pepper. Serve hot garnished with fresh parsley.
Similar recipes that you might like:

Vegan Tamagoyaki
Experience the delight of traditional Japanese cuisine with a vegan twist featuring this Vegan Tamagoyaki

Vegan Empire Biscuits
Experience the charm of Scotland with these delightful Vegan Empire Biscuits

Vegan Inarizushi
Indulge in the exquisite flavors of Classic Vegan Inarizushi, a plant-based rendition of the traditional Japanese favorite, crafted with seasoned tofu pockets and sumptuous sushi rice for a delightful culinary experience.
Leave a Reply
You must be logged in to post a comment.
Christmas, Dinner, Lunch | No Comments » on Vegan Cullen Skink