A plant-based take on the classic French bouillabaisse, packed with flavorful herbs, tomatoes, and a variety of mushrooms to mimic the traditional seafood texture.
Main Course
Vegan Bouillabaisse
A plant-based take on the classic French bouillabaisse, packed with flavorful herbs, tomatoes, and a variety of mushrooms to mimic the traditional seafood texture.
About this recipe
Method
20 min prep · 40 min cook
Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and leeks and sauté until soft, about 10 minutes.
Stir in thyme, rosemary, tomatoes, vegetable broth, white wine, and bay leaf. Bring to a simmer and cook for 20 minutes.
Add the tofu, mushrooms, soy sauce, and saffron (if using). Season with salt and pepper.
Cover and simmer for another 20 minutes, or until mushrooms are tender.
Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with parsley.
Courses: Dinner, Dairyfree
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