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🍽️ Vegan Vegetable Fondue for Dipping

145 kcal · 30 min · 4 servings

Ingredients

• 30 g fresh ginger
• 4 tbsp Sherry
• 2 tbsp soy sauce
• 1.5 l vegetable stock
• 600 g lupin fillet (or tofu)
• 4 tbsp sweet chili sauce (vegan)
• 2 small Pak Choi
• 4 spring onions
• 1 fennel bulb (200 g each)
• 200 g Napa cabbage
• 150 g mushrooms
• 200 g enoki mushrooms
• 2 bell peppers (red and yellow)
• 1 sweet potato
• 1 large carrot
• 200 g celeriac
• 1 small kohlrabi

Instructions

1. 1. Peel the ginger and grate it finely.
2. 2. Add the grated ginger, the sherry, and the soy sauce to the fondue base.
3. 3. Let the mixture simmer quietly for about 30 minutes.
4. 4. Slice the lupin fillets into pieces about 2 cm thick.
5. 5. Mix the lupin slices with the sweet chili sauce.
6. 6. Wash the pak choi, spring onions, fennel, and Chinese cabbage.
7. 7. Remove the tough stems from the vegetables.
8. 8. Cut the prepared vegetables into bite-sized pieces.
9. 9. Clean the mushrooms.
10. 10. Quarter the button mushrooms.
11. 11. Wash and clean the bell peppers.
12. 12. Cut the bell peppers into pieces.
13. 13. Peel the sweet potatoes, carrots, celery, and kohlrabi.
14. 14. Slice or dice the peeled root vegetables.
15. 15. Pour the fondue base into a fondue pot.
16. 16. Place the pot on the table and keep the broth simmering quietly.
17. 17. Serve the prepared vegetables and the marinated lupin fillets alongside.
18. 18. Cook the vegetables and lupins in the hot broth.
19. 19. Use forks or small baskets to do this.

Nutrition per serving

• kcal: 145
• Protein: 13 g · Fett/Fat: 3 g · Carbs: 19 g