-
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
Spicy Roasted Cauliflower
A zesty and spicy roasted cauliflower that’s perfect for any occasion
PICKED
Sweet Plantain and Beans Arepas
Satisfy your sweet and savory cravings with these unique arepas filled with caramelized sweet plantains and seasoned black beans
PICKED
Vegan Königsberger Klopse
Discover the joy of German cuisine with this savory vegan take on the classic Königsberger Klopse. A delicious mix of mushrooms and chickpeas forms the meatballs, drenched in a velvety, caper-infused white sauce.
Belgian, Cuisines, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Ghent Waterzooi