I needed a quick tea, so I just had a go at veganising a German soup. It seems to have come out okay.
1 litre water
1 can cannelini, haricot or other white beans.
3 carrots chopped.
2 onions, chopped.
1 block smoked tofu, cut into small thin slices.
1 tbl vegan beef-style stock (or use yeast extract)
1 tbl ajwain (celery seed)
1 tbl dried parsley, or fresh equivalent.
1 pack taifun tofu wieners, sliced.
Olive oil for frying
Bring the water to the boil and add the beans, carrots, ajwain, parsley and stock powder. Turn the heat down to low and simmer.
In a separate pan, heat up the olive oil and stir fry the tofu. It doesn’t matter if it breaks up – it’s going into soup – and you want it to be a bit crispy. Once the tofu starts to go crispy, add the onions and turn the heat down. Continue to fry slowly.
When the carrots are cooked, blend the soup. Add the contents of the frying pan and the sliced sausages. Heat through and serve – you should be able to feed two as a meal and four as a snack or starter.