-
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.
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