Vegan Bouillabaisse

Vegan Bouillabaisse is a fragrant and hearty French stew that captures the essence of traditional flavors using plant-based ingredients. This delightful dish combines fresh vegetables, aromatic herbs, and a hint of seaweed for a taste of the ocean, making it a perfect vegan breakfast option.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 3 cloves, minced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Tomatoes - 400 grams, diced (canned or fresh)
• Vegetable broth - 500 ml
• Seaweed (nori or kombu) - 1 sheet, torn into pieces
• Saffron - a pinch
• Fennel seeds - 1 teaspoon
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish
• Lemon wedges - for serving

Steps

1. Heat the olive oil in a large pot over medium heat. Add the shallots and garlic, and sauté until softened, about 3 minutes.
2. Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in the zucchini and diced tomatoes, cooking for an additional 3 minutes.
4. Pour in the vegetable broth and add the torn seaweed, saffron, fennel seeds, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
5. Reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
7. Ladle the bouillabaisse into bowls and garnish with fresh parsley. Serve with lemon wedges on the side.

Nutrition

• Calories: 200
• Protein: 5 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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