-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:soy
- Seasons:All
- Cuisines:
- Courses:dinner,lunch
Recipe Description
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.
Ingredients
- 200g firm tofu, cubed
- 2 tablespoons olive oil
- 1 leek, sliced
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 parsnip, chopped
- 1 liter vegetable broth
- 200 ml coconut cream
- 2 bay leaves
- Salt and pepper to taste
- Handful of fresh parsley, chopped
Steps:
- Press the tofu cubes to remove excess water.
- 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.
- Add the vegetable broth, coconut cream, and bay leaves. Bring to a boil.
- Lower the heat and add the tofu cubes. Simmer for 20 minutes.
- Season with salt and pepper to taste. Remove the bay leaves.
Similar recipes that you might like:
PICKED
Vegan Callaloo
A vibrant, nutritious, and delicious vegan version of the traditional Caribbean spinach stew, made with leafy greens and aromatic spices
PICKED
Vegan Msemmen
Discover the rich, buttery layers of Vegan Msemmen, where traditional Moroccan flatbread meets modern dietary preferences without sacrificing the authentic, flaky texture or taste.
PICKED
Vegan Moroccan Vegetable Tagine
This Vegan Moroccan Vegetable Tagine is full of vibrant flavors with fresh vegetables and spices, offering a deliciously hearty and satisfying meal.
Belgian, Cuisines, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Ghent Waterzooi