Vegan cassava and seaweed stew

A fish-free stew with a taste of the sea. Cassava and wakame seaweed give the broth a thick texture and briny, sea-like flavours. An unusual, warming soup.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 320 kcal per serving
• Protein: 4 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 400g cassava root
• 2 tbsp wakame seaweed
• 2 stalks of celery
• 500ml homemade vegetable stock (no yeast extract)
• 100ml almond cream (without seed oils)
• 1 onion

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel the cassava root thickly, remove the tough central fibre and cut it into chunky cubes.
2. Finely chop the onion and celery and soften both in a large saucepan until translucent.
3. Add the cassava cubes and the seaweed and pour in the stock.
4. Simmer the stew with the lid on for a good 30 minutes, until the cassava is tender.
5. Just before serving, stir in the almond cream to make the stew pale and velvety.

Good to know

Stews that taste of the sea don't need animal ingredients. Wakame brings a fine taste of the ocean to your plate.

Swaps

Cassava root → waxy potatoes (if you can't find cassava at an Asian grocer). Almond cream → oat cream without seed oils (if you have a nut allergy; contains gluten unless certified gluten-free). Celery → fennel (for an aniseed note).

Cooking tips

If the wakame pieces are very large, soak them briefly in warm water first. Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Storage

The flavours come together even more strongly on the second day. Great for meal prep.

Allergens

Contains almonds. Vegan, soya-free and gluten-free. Contains: celery.

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