-
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 Boortsog
Savor the essence of Central Asia with our vegan Boortsog, a delightful twist on the traditional fried bread, promising a crispy exterior and a soft, fluffy heart.
PICKED
Vegan Broccoli Crouton Soup
A flavorful and creamy vegan soup enriched with nutritious broccoli and garnished with crispy croutons. Perfect for any meal.
PICKED
Vegan Couscous Tfaya
Discover the rich flavors of Moroccan cuisine with this Vegan Couscous Tfaya, a perfect blend of sweet caramelized onions and raisins mixed with fluffy couscous. Experience a vegan take on this traditionally rich, sweet, and savory dish.
Belgian, Cuisines, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Ghent Waterzooi