Potée auvergnate
This is my vegan take on this traditional French stew that features potatoes, carrots, turnips, cabbage, onions, vegan sausages, and smoked tofu. It is the perfect comfort food in winter, with a smokey broth that hydrates you, and tons of fiber-riche vegetables. To be served with a slice of toasted rustic bread for a perfect, hearty winter meal!
Recipe inspired from France Vegetalienne.
Ingredients
- 1 kg green or white cabbage
- 500g carrots
- 450g potatoes
- 300g turnips
- 220g onions
- 2 cloves garlic
- 2 cloves
- 12g oil
- 200g smoked tofu
- 500g vegan sausages (preferably smoky)
- 2 bay leaves
- 1 branch of thyme (or 1 tsp dried thyme)
- 1.5 tsp salt
- pepper to taste
Instructions
- Chop cabbage, carrots, potatoes and turnips in large pieces and reserve in a large bowl.
- Peel onions (keep them whole). Stick one clove in each onion. Reserve with the other vegetables.
- Peel garlic cloves and bruise them (keep them whole). Reserve with the other vegetables.
- Cut smoked tofu in small cubes.
- Heat up the oil in a large, non-stick stew pot and fry the sausages and the smoked tofu until golden.
- Add vegetables, thyme, bay leaves, salt, pepper, to the stew pot and cover with boiling water.
- Cook the stew until potatoes are just tender (don't overcook), and turn off heat.
- Scoop out the sausages of the pot, cut them into small pieces and put them back in the pot.
- Let the stew sit for ~15 min before serving with a slice of warm, crusty bread!