Vegan mushroom fondue with porcini, tempeh and root veg

Vegan mushroom fondue with a stock made from dried porcini and thyme, served with tempeh, oyster mushrooms, button mushrooms, carrots, parsnips and baby potatoes. A dinner with 30 g protein.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 30 min
• Total time: 60 min
• Calories: 452 kcal per serving
• Protein: 30 g
• Fat: 15 g
• Carbs: 42 g

Ingredients

• 20g dried porcini
• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 1200ml vegetable stock
• 2 thyme sprigs
• 600g baby potatoes
• 400g tempeh
• 250g button mushrooms
• 250g oyster mushrooms
• 2 carrots
• 2 parsnips
• 1 bay leaf
• 1 bunch of parsley

Method

You’ll need: saucepan · fondue set · chopping board · knife · ladle

1. Soak the dried porcini in 200 ml hot water for 15 minutes. Finely chop the onion and garlic and soften them in the olive oil for 3 minutes.
2. Add the vegetable stock, the porcini with their soaking water, the thyme and the bay leaf and simmer the stock for 20 minutes.
3. Boil the baby potatoes in their skins in salted water for 15 minutes until cooked.
4. Cut the tempeh into 2 cm cubes, halve the button mushrooms and tear the oyster mushrooms into pieces. Peel the carrots and parsnips and cut them into 5 mm slices.
5. Pour the stock into the fondue pot and keep it at a simmer on the fondue burner. Cook the tempeh and mushrooms in fondue strainers for 3 minutes, and the carrots and parsnips for 5 minutes.
6. Chop the parsley, add it to the remaining stock and eat it as a soup with the baby potatoes.

Good to know

Dried porcini turn a simple vegetable stock into a dark, rich mushroom broth. Tempeh, fresh mushrooms and root veg cook in it. At the end, you're left with a soup that tastes of the forest.

Swaps

Tempeh → smoked tofu. Oyster mushrooms → king oyster mushrooms. Parsnips → parsley root. Baby potatoes → wholegrain bread (then not gluten-free).

Cooking tips

Pour the porcini soaking water through a fine sieve, as there's often a little grit at the bottom. Slice the root veg thinly, or it won't cook through in the fondue.

Storage

The mushroom stock keeps in the fridge for 3 days and can be frozen; tempeh keeps in a container for 3 days.

Allergens

Contains soya (tempeh); vegan, gluten-free, no milk, egg or nuts. Suitable for children and in pregnancy; cook the mushrooms right through.

Frequently asked questions

Can you freeze mushroom fondue?

The mushroom stock keeps in the fridge for 3 days and can be frozen; tempeh keeps in a container for 3 days.

How long does mushroom fondue keep in the fridge?

The mushroom stock keeps in the fridge for 3 days and can be frozen; tempeh keeps in a container for 3 days.

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