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- 6 big x potatoes - cubed
- 1 big x carrot - cubed
- 1,5 cup leek - quartered and sliced
- 1 big x celery stalk - cubed
- 1 cup of the celery greens - chopped
- 1,5 x veggie style stock cube (mussels)
- 1 splash sunflower oil
- 3 x 2 cm slices firm tofu - cut in 3 & cubed
- 1-2 tspn smoked indian paprika powder
- 2 tspn caraway seeds
- 1/2 - 1 tspn seasalt
- 1 pinch black pepper
- 1 package x sanitarium "hot dogs"
- 1/2 x onion, chopped
- 1 handful fresh chopped parsley
Start to prepare the veggie’s. Wash and cut it.
Also pepare the tofu. Cut into small cubes and marinate with the smoked paprika, seasalt and a drizzle of sunflower oil. Mix well.
Heat some oil into a big pot and start to fry the tofu cubes until slightly golden brown. Add the onion, celery, leek and carrots. Fry for a minute.
Also add the potatoes and fry together for 5 min — stir constantly.
In the meantime heat water. Add hot water until the veggies are slightly covered.
Add the spices— black pepper, caraway seeds, sea salt and stock cubes. Stir well together and turn down the heat to middle heat and wait until it starts to slightly boil. When that happens, turn down the heat to a simmer.
Let the stew slightly simmer until the potatoes are done. Use a masher to slightly mash the potatoes in the stew … that will give a great texture. Turn off the heat and give the stew a rest of 30 min. Prepare a day ahead if you like — as more rest time a stew get’s as better the flavours will be!
Heat some oil into a frying pan and fry as many veggie sausages as you like.
Plate up the soup, add the sausage, sprinkle with some fresh parsley and ENJOY