Vegan Brussels Sprout Stew

Ingredients for 4 servings:

• 1.2 liters of vegetable broth
• 500 g Brussels sprouts
• 350 g peas (shelled peas), yellow, halved
• 200 g potatoes, floury
• 200 g smoked tofu
• 150 g celeriac
• 2 garlic cloves
• 2 carrots
• 1 kohlrabi
• 1 onion(s)
• 1 bay leaf
• ½ stalk(s) leek
• 2 tbsp apple cider vinegar
• 1 tbsp vegetable oil
• some lovage
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours

hearty vegan

Peel and finely dice the onion and garlic. Sauté in a hot pan until translucent. Deglaze with the stock, add the peas, add the bay leaf, and simmer gently for 45 minutes. Meanwhile, wash, trim, and halve the Brussels sprouts. Peel the potatoes, kohlrabi, celery, and carrots; slice the carrots and dice the rest. Wash and trim the leek, halve it lengthwise, and cut into strips. Add the prepared vegetables to the peas and continue cooking for another 45 minutes, adding more stock as needed. Dice the tofu. Rinse the lovage, dry it, and then strip and cut it into strips. Finally, add the tofu to the stew and let it heat through. Remove the bay leaf and season with vinegar, salt, and pepper.