Vegan Dutch Oven

Ingredients for 8 servings:

• 250 g smoked tofu
• 1 onion(s)
• 1 eggplant(s)
• 2 zucchinis
• 1 can of corn
• 500 g green beans
• 4 radishes
• 200 g mushrooms
• 1 kg tomatoes
• 4 tbsp tomato paste
• 1 liter vegetable broth
• 1 tsp chili powder
• 5 tsp pepper, preferably different varieties
• Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cook the green beans in salted water, then drain and cut into small pieces. Dice the onion and sauté in a little olive oil. Then finely chop the zucchini, eggplant, mushrooms, and radishes and add them. Deglaze with the vegetable stock and chopped tomatoes. Add the tomato paste. Simmer until the vegetables are softened. Purée with an immersion blender until only a few pieces remain and the consistency is more uniform. Cut the smoked tofu into small pieces and fry in a little oil in a separate pot. Add the tofu, corn, and beans to the Dutch oven and continue simmering. Once the liquid has reduced slightly, season with salt, chili powder, and pepper. The seasoning should be adjusted to achieve a slight spiciness. To tone down the spiciness, a (vegan) sour cream and herb dip goes very well. Flatbread is the best side dish to accompany the Dutch oven.