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Preparation
in 45 minutes
- Peel the carrot, potatoes, onion and garlic and cut them into pieces.
- Sauté the vegetables in oil and then deglaze with white wine.
- Let everything simmer briefly while constantly stirring.
- Mix the vegetable stock with 400 ml of water and save the remaining 150 ml for later.
- Add the vegetable broth-water mixture to the vegetables.
- Cover and simmer the vegetables over low heat until they are tender.
- Place the cooked vegetables with the spices, the cheese alternatives and the remaining 150 ml of water in a blender and blend everything until you obtain a creamy mass.
- Put the fondue back in the pot and bring it to the boil again.
- Pour everything into a fondue warmer and serve it with baguette, focaccia and/or crackers.
Ingredients
1
onion
1
clove of garlic
240
g
potatoes
1
carrot
20
g
parmesan cheese, vegan
60
g
grated cheese, vegan
1
tsp
vegetable broth
550
ml
water
1
tsp
mustard
150
ml
white wine, vegan
1
tsp
lemon juice
1
tbsp
cooking oil, tasteless
salt and pepper to taste
1
pinch/es of
turmeric
1
pinch/es of
paprika powder, sweet
To serve:
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
Wheat free
Vegan
Vegetarian
Products
in this recipe
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