Vegan Cioppino
2 tablespoons olive oil
5 cloves garlic, minced
2 onions, diced
1 bulb fennel, diced
2 red bell peppers, diced
1-2 tablespoons dried oregano
1 teaspoon red chili flakes
3 cups tomato, diced
2 cups white wine
2 teaspoons vegetable bouillon powder (I use better than bouillon) or 1 vegetable bouillon cube dissolved in 1/2 cup of water
6 cups low sodium veggie broth
2 (1 pound) packages tofu
1 pound crimini mushrooms, sliced
salt and pepper, to taste
1/4 cup basil, chopped
2 tablespoons tarragon, chopped
2 tablespoons parsley, chopped
1. In a large pot, heat oil and saute garlic, onions, and fennel. Add red peppers and continue sauteing until slightly tender.
2. Add oregano, and chili flakes, and continue to saute until fragrant. Add tomatoes and wine, then water with dissolved bouillon, and veggie broth.
3. Add in tofu, and mushrooms and simmer for about 25 minutes. Salt and pepper, to taste. Stir in basil, tarragon, and parsley.
Serve and enjoy.
Source of recipe: Modified recipe from Placer County Real Food Cookbook.
SO HOW'D IT GO?
Fantastic soup! Would allow for many additions and substitutions: kale, spinach, celery, corn, faux-chicken, soy curls, a dash of liquid smoke, a few shakes of Creole seasoning, pasta, rice, a bit of sour cream. I can hardly wait to make another batch!
This soup is very tasty and filling. It makes A LOT of soup! Thank you for sharing this!