Vegetarian fondue chinoise with halloumi, gnocchi and veg

Vegetarian fondue chinoise with halloumi, gnocchi, broccoli, peppers and mushrooms in a vegetable stock with ginger and lemon. A dinner with 21 g protein per serving.

At a glance

• Serves 4
• Prep time: 25 min
• Cooking time: 20 min
• Total time: 45 min
• Calories: 392 kcal per serving
• Protein: 21 g
• Fat: 14 g
• Carbs: 42 g

Ingredients

• 30g ginger
• 1 unwaxed lemon
• 800ml vegetable stock
• 400ml water
• 1 bunch of spring onions
• 200g halloumi
• 400g gnocchi
• 300g broccoli
• 2 peppers
• 250g mushrooms
• 1 bunch of parsley

Method

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

1. Slice the ginger and pare two strips of zest from the lemon. Simmer both with the vegetable stock and water for 15 minutes.
2. Slice the spring onions into rings and chop the parsley.
3. Cut the halloumi into 2 cm cubes. Divide the broccoli into florets, cut the peppers into pieces and halve the mushrooms.
4. Pour the stock into the fondue pot, squeeze in the juice of the lemon and keep the stock at a simmer on the fondue burner.
5. Cook the gnocchi in fondue strainers for 2 minutes until they float, the halloumi for 1 minute and the veg for 3 to 4 minutes.
6. Add the spring onions and parsley to the remaining stock and finish by eating it as a soup.

Good to know

If you don't eat meat at a fondue chinoise, you often only get veg. Halloumi keeps its shape in the hot stock, and gnocchi cook in two minutes. That way, the vegetarian plate gets something substantial too.

Swaps

Halloumi → smoked tofu (vegan; contains soya). Gnocchi → baby potatoes (gluten-free). Broccoli → cauliflower. Parsley → coriander.

Cooking tips

Gnocchi from the chiller cabinet go into the strainer uncooked. Only hold the halloumi in the stock briefly, or it turns rubbery.

Storage

The stock keeps in the fridge for 3 days, opened halloumi in brine for 1 week.

Allergens

Contains milk and gluten (gnocchi made with wheat flour); no egg or nuts. Suitable for children and in pregnancy, as the halloumi is heated through.

Frequently asked questions

How long does fondue chinoise keep in the fridge?

The stock keeps in the fridge for 3 days, opened halloumi in brine for 1 week.