Creamy Dill Zucchini Stew

25g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

stew

• 1200 g zucchini
• 2 tbsp vegetable oil
• 1 onion
• 2 cloves garlic
• 1 tsp ground cumin
• 2 bay leaves
• 1 pinch black pepper
• 500 ml soy milk
• 3 tbsp cornstarch
• 3 tsp salt
• 3 tbsp vinegar
• 2 tsp whole grain mustard
• 20 g fresh dill
• 1 kg potato
• 400 g vegan wieners

Contains: mustard, soy

How to make it

1. Wash the potatoes thoroughly and cook them in their skins in salted water for 15–25 minutes (depending on size) until tender. Drain and let cool slightly. If using new potatoes, you can serve them with the skins on; otherwise, peel them after cooking.
2. Coarsely grate the zucchini and set aside.
3. Heat the oil in a large pot over medium-high heat. Sauté the diced onion until golden brown, about 5 minutes. Add the pressed garlic, cumin, bay leaves, and black pepper, and cook for 1 minute, stirring constantly.
4. Add the grated zucchini and cook briefly until it releases its juices, about 2–3 minutes. Pour in the soy milk, reserving a small splash in a cup to dissolve the cornstarch.
5. In a small cup, whisk the cornstarch into the reserved rice milk until smooth and lump-free. Set aside.
6. Bring the stew to a gentle boil and cook for about 5 minutes. Then stir in the salt, mustard, vinegar, and fresh dill.
7. While stirring, pour in the starch slurry and cook for 1–2 minutes until the sauce thickens. Season with salt to taste and remove the bay leaves. Serve hot with boiled potatoes and vegan sausages or pan-fried smoked tofu.

Nutrition