Vegan Bouillabaisse

Ingredients

While the traditional Bouillabaisse includes various types of fish and shellfish, this vegan version replaces them with plant-based alternatives. The seafood flavors are achieved through the use of seaweed, mushrooms, and a blend of aromatic herbs and spices. This adaptation ensures that the dish remains cruelty-free and suitable for those following a vegan lifestyle. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 carrot, sliced 1 carrot, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups vegetable broth 4 cups vegetable broth
• 1 cup white wine (optional) 1 cup white wine (optional)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 bay leaves 2 bay leaves
• 1 sheet of nori seaweed, torn into small pieces 1 sheet of nori seaweed, torn into small pieces
• 8 ounces (225g) oyster mushrooms, sliced 8 ounces (225g) oyster mushrooms, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 210 kcal / 880 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 6g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the sliced fennel, diced bell peppers, carrot, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the diced tomatoes, vegetable broth, and white wine (if using). Stir in the tomato paste, dried thyme, dried oregano, paprika, saffron threads, bay leaves, and torn nori seaweed.
4. 4.
   Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
5. 5.
   Add the sliced oyster mushrooms to the pot and cook for an additional 5 minutes, or until the mushrooms are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaves from the pot before serving.
8. 8.
   Garnish each bowl with freshly chopped parsley.

Treat your ingredients with care...

• Nori seaweed — Nori adds a subtle seafood flavor to the bouillabaisse. Tear it into small pieces to ensure it disperses evenly throughout the stew.
• Oyster mushrooms — Oyster mushrooms have a delicate texture and absorb flavors well. Slice them thinly to mimic the appearance of seafood in the dish.

Tips & Tricks

• For a richer flavor, you can add a splash of vegan fish sauce or a sprinkle of kelp powder to enhance the seafood taste.
• Serve the bouillabaisse with crusty bread or garlic crostini to soak up the flavorful broth.
• Feel free to customize the vegetables based on your preferences and seasonal availability.
• If you prefer a thicker stew, you can blend a small portion of the cooked vegetables and broth before adding the mushrooms.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the vegan bouillabaisse hot in individual bowls. Accompany it with a side of crusty bread or garlic crostini for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of vegan bouillabaisse with a sprinkle of freshly chopped parsley. The vibrant green color adds a pop of freshness to the dish.