- 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
- 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
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.
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Belgian, Cuisines, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Ghent Waterzooi