Vegan Fondue with Vegetables

Ingredients

• 30 g fresh ginger
• 4 tbsp sherry
• 2 tbsp Soy sauce
• 1.5 l vegetable stock
• 600 g lupine fillet (or tofu)
• 4 tbsp sweet chili sauce (vegan)
• 2 small pak choi
• 4 Spring Onions
• 1 bulb fennel (200 g)
• 200 g Chinese cabbage
• 150 g Mushrooms
• 200 g enoki mushrooms
• 2 bell peppers (red and yellow)
• 1 Sweet Potato
• 1 large carrot
• 200 g celery root
• 1 small kohlrabi

Instructions

1. 1.

   Peel and finely grate the ginger. Add to a pot with sherry, soy sauce, and stock; simmer gently for about 30 minutes.

2. 2.

   Meanwhile slice the lupine fillet into ~2 cm thick pieces and mix with sweet chili sauce. Wash pak choi, spring onions, fennel, and Chinese cabbage, remove stems, and cut into bite-sized pieces. Clean mushrooms and quarter the champignons. Slice bell peppers after washing. Peel and dice sweet potato, carrot, celery root, and kohlrabi.

3. 3.

   Transfer the broth to a fondue pot and keep it gently simmering on the table. Serve the vegetables and lupine slices in the broth, letting them cook with forks or small baskets.