Iersebulli vegan

Ingredients for 4 servings:

• 1 onion(s)
• 5 garlic cloves
• 1 bunch of soup vegetables (carrot, celery, parsley root, leek)
• 2 tbsp oil
• 300 g beans, green, frozen
• 1 ½ liters of water
• 2 bay leaves
• 4 allspice berries
• 350 g smoked tofu
• 4 potatoes
• salt and pepper
• Vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Traditional stew from Luxembourg in a vegan version

Finely dice the onions and one clove of garlic. Dice the soup vegetables. Squeeze the liquid from the smoked tofu and cut into larger cubes. Heat the oil in a saucepan. Add the onions and smoked tofu and fry until the onions are translucent. Then add the soup ingredients and garlic and stir to combine. Add the beans and water and stir to combine again. While the soup is heating, add the remaining four cloves of garlic, the bay leaves, and the allspice berries to the pan. Let everything simmer. Meanwhile, dice the potatoes and add them to the pan. Simmer for about 30 minutes over medium heat, until the potatoes are tender. Season to taste with salt, pepper, vegetable stock powder, and parsley, and serve.