-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:soy,tree nuts
- Seasons:spring,summer
- Cuisines:
- Courses:dinner
Recipe Description
A light and refreshing vegan version of the classic Belgian stew, Waterzooi, made with a variety of spring vegetables and tofu in a creamy coconut broth.
Ingredients
- 2 tbsp olive oil
- 1 leek, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cups vegetable broth
- 1 can (400ml) coconut milk
- 400g firm tofu, cubed
- 1 cup peas
- 1 cup green beans, chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp cornstarch, mixed with water
- Fresh parsley for garnish
Steps:
- Heat the olive oil in a large pot over medium heat. Add the leek, carrots, and celery, and sauté until the vegetables start to soften.
- Pour in the vegetable broth and coconut milk, and bring to a simmer.
- Add the tofu, peas, and green beans, and cook until the vegetables are tender, about 15 minutes.
- Stir in the lemon juice and the cornstarch mixture. Continue to simmer until the broth has thickened, about 5 minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Similar recipes that you might like:
PICKED
Tropical Quinoa Salad
Indulge in the essence of the tropics with this lush, colorful quinoa salad, boasting creamy avocado, sweet mango, and a zesty lime dressing for a refreshing bite.
PICKED
Vegan Tajine
Embrace the rich, aromatic world of Moroccan cuisine with this Classic Vegan Tajine. Each spoonful offers a burst of flavors, from the earthy spices to the succulence of slow-cooked vegetables, making it a perfect blend of nutrition and taste.
PICKED
Ajà de Quinoa Vegan Delight
Explore the vibrant flavors of the Andes with this Ajà de Quinoa Vegan Delight. A nourishing quinoa stew, enriched with ajà peppers and aromatic herbs, offers a comforting yet zesty taste.
Belgian, Dinner, Easter, New Years | No Comments » on Vegan Waterzooi