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Vegan Fondue

Course Main Course
Cuisine Swiss
Keyword vegan, veganfondue
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 people
Author Velvet & Vinegar

Ingredients

  • 1 pumpkin organic, optional
  • 100 g potatoes organic
  • 250 g white beans, canned
  • 60 g soy cream organic
  • 3 tbsp canola oil organic
  • 4 garlic cloves organic
  • salt to taste
  • white pepper to taste
  • ground nutmeg to taste
  • raclette & fondue spice to taste
  • 100 ml white wine organic
  • 2-3 tsp corn starch
  • 3 tsp tap water or kirsch
  • 50 g vegan camembert organic,optional
  • 3-4 tbsp nutritional yeast organic
  • 200 g champignons organic
  • 300 g bread organic

Instructions

  1.  Peel the potatoes, put them in a pan, cover with water and boild them for about 30 minutes or until they are soft. Drain off the water and put them aside.

  2.   Rinse off champignons and cut them into quarters. Cut the bread into cubes. Put both aside to use for dipping in the fondue later

  3.  This step is optional, you can also serve your fondue directly out of the caquelon. Carefully remove the top part of the pumpkin, remove the seeds and flesh creating a whole big enough for your fondue. Set aside.

  4.   Drain off the liquid from the bean cans. Put beans, potaotes, soy cream and canola oil into a blender. Mix until smooth and homogenous.

  5.   Peel garlic cloves and rub your caquelon with a the half of a garlic clove. Then thinly slice all the garlic cloves and put them in the caquelon.

  6.   Add vegan fondue mixture and white wine to the caquelon. Start cooking on medium heat whilst constantly stirring. Season with salt, white pepper, ground nutmeg and the fondue spice.

  7.   Mix cornstarch with water in a small glass and add it to your fondue as soon as it start building bubbles. If your fondue becomes too thick you can always add a few teaspoons of water. Continue stirring.

  8.   This step is optional. Remove skin from camembert and add it to the vegan fondue. Continue cooking and stirring until the camembert melts completely. Now you add the nutritional yeast, stir once more and serve the fondue right away.