Vegan Dutch Oven
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g smoked tofu
- 1 onion (s)
- 1 eggplant (s)
- 2 zucchini
- 1 can corn
- 500 g beans, reen
- 4 radishes
- 200 g mushrooms
- 1 kg tomato (s)
- 4 tablespoon tomato paste
- 1 liter vegetable broth
- 1 teaspoon chili powder
- 5 teaspoons pepper, different sorts
- salt
Print Recipe
Pin Recipe Instructions
- Cook the green beans in salted water, then drain and cut into small pieces.
- Dice the onion and fry in a little olive oil. Then cut the zucchini, aubergine, mushrooms and radishes into small pieces and add. Deglaze with the vegetable stock and chopped tomatoes. Add tomato paste. Then simmer until the vegetables have softened. Puree a little with a hand blender so that only a few pieces of vegetables are left and the consistency has become more homogeneous.
- Cut the smoked tofu into small pieces and fry in a little oil in a separate saucepan. Add the tofu, corn, and beans to the Dutch Oven and continue to simmer.
- When the liquid has reduced a little, season with salt, chili powder and pepper. It should be seasoned in such a way that there is a certain sharpness.
- A (vegan) sour cream and herb dip goes very well to soften the spiciness.
- Flatbread is the best accompaniment to the Dutch oven.
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