Vegetable Fondue - Vegan
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 135 g cauliflower
- 360 ml coconut milk
- 1 garlic clove, crushed
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon white miso
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon soy sauce
- 1 teaspoon olive oil
- 2 tablespoons potato flour (or corn flour)
- salt and pepper, to taste
- 80 g baby carrots
- 45 g broccoli florets
- 65 g asparagus, halves
- 75 g fingerling potatoes (or small new potatoes)
- French baguette, sliced
directions
- In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper. Cook for an additional 5 minutes. Let the sauce cool (about 15 minutes).
- Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve.
- Steam the carrots, broccoli, asparagus and potatoes until soft. Pour the sauce into a bowl and use the vegetables and bread to dip in it.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
KristinV
Australia
<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>