Ingredients
For 1 vegan Kig Ha Farz (serves 4) :
- 600g tofu
- 1 green cabbage
- 5 carrots
- 5 turnips
- 2 celery sticks
- 4 onions
- 2 leeks
- 2 vegetable stocks
- 2 cloves
- 1 bouquet garni
- salt and pepper
- olive oil
For the Farz :
- 150 g buckwheat flour
- 25 cl vegetable cream
- 1 tbsp. oil
- Salt
Recipe
Preparation time: 45 min – Cooking time: 1h30
1. Fill a stewpot with water, add the vegetable stock, salt, pepper and bouquet garni.
2. In a salad bowl, mix the buckwheat flour with the vegetable cream, salt and tablespoon of oil. Place the thick, fluid mixture in a cloth bag and tie tightly.
3. Place the cloth bag in the stewpot and leave to bubble for 30 minutes.
4. Meanwhile, peel and wash the vegetables. Cut the onions, turnips and leeks into large chunks.
5. Cut the white cabbage in half and blanch in boiling salted water, then drain. Brown for a few minutes in a frying pan with olive oil.
6. Brown the tofu in a frying pan.
7. After this initial cooking, add all the vegetables and the tofu to the stewpot. Leave to cook for 1? hours.
8. Serve hot, first the stock with croutons, then the vegetables and tofu.
Enjoy!
