BOUILLABAISSE VEGAN OR NON-FISHERMAN'S S
Source of Recipe
By Nancy Berkoff, author of Vegan Meals for One or Two)
Recipe Introduction
Serves 8 - 10
List of Ingredients
1/2 cup olive oil (120 ml)
1 cup sliced onions (239 ml)
1 cup julienned leeks (239 ml)
2 cloves garlic, minced
1/2 teaspoon fennel seed (2 ml)
1 1/2 cups chopped canned tomatoes, drained (358 ml)
4 cups vegetable stock (1 liter)
1/2 cup white wine (see note*)(120 ml)
2 bay leaves
2 Tablespoons chopped fresh parsley (30 ml)
1/2 teaspoon thyme (2 ml)
1 teaspoon cracked black pepper (5 ml)
1 1/2 pounds (3 1/2 cups) extra firm tofu, drained and cubed
(680 grams)
1 pound (2 1/4 cups) smoked vegan meat, such as seitan, Field Roast,
or Tofurky (454 grams)
1 pound (2 1/2 cups) zucchini or yellow summer squash, cubed
(454 grams)
1 pound (2 1/2 cups) fresh button mushroom caps (454 grams)
Recipe
Place oil in a heavy soup pot or Dutch oven. Heat and add onions,
leeks, garlic, and fennel. Allow to cook, stirring, until softened,
about 4 minutes.
Add remaining ingredients and bring to a fast boil. Reduce heat,
cover, and allow dish to simmer until the squash is tender,
about 15 minutes. Serve hot, with rice or couscous.
*Traditionally, these dishes obtained some of their flavor from
wine or vermouth. If you would prefer to cook without alcohol,
try the following:
Use 1/2 apple cider vinegar and 1/2 apple juice for the total
amount of alcohol (i.e. 1/2 cup apple cider vinegar and 1/2 cup
apple juice instead of 1 cup wine).
Or use 1/2 apple cider vinegar and 1/2 vegetable stock for total
amount of alcohol.
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