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.
Someone expressed an interest in this recipe from New Vegetarian Recipes by Mrs. Bowdich, originally published in 1892, and working its way through Project Gutenberg’s Distributed Proofreaders right now. I should point out that I have not tried this recipe and am posting it as an historic curiosity. Notes on modernising it at the end.
½ pint water.
1 teaspoon curry powder.
2 tablespoons cooked haricot beans.
2 ounces butter. (replace with marge, oil or, best of all, vegetable ghee)
1 teaspoon flour.
1 teaspoon salt.
½ teaspoon pepper.
Slice the cucumber, beetroot and shalots, and fry for ten minutes in the butter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.
Notes: The choice of vegetables isn’t that surprising – cucumber being as close as you could get to some Indian veg. Remember this is a British book, and the date — when India was part of the Empire, and British people of a certain class were more than familiar with Indian food. Cucumbers back then were also not as watery as they are now, so maybe use courgettes instead, or squash, or tinda. I’d also roast and grind standard curry spices rather than using a pre-made powder, or use a paste and cut down on the oil. The salt is incredibly excessive by modern standards. Mincing the shallots would give a more authentic texture.