« Chicken » bouillabaisse

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« Chicken » bouillabaisse

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Adjust Servings:
1 large Fennel bulb
3 medium-sized Potato
4 medium-sized Tomato
3 tablespoons Olive oil
1/2 tablespoon Garlic paste
2 teaspoons dried Bouquet guarni
1 teaspoon crushed Saffron
1 teaspoon Orange zest
3 teaspoons Vegetable powder
3 cups Water
1 tablespoon Gluten-free all purpose flour
1 tablespoon Harissa
1 tablespoon Dried onion
1/8 teaspoon Cayenne pepper
1 pack Vegan chicken I used Sheri tofu
To taste Salt and pepper
1 teaspoon fresh Tarragon Or fresh parsley, or fresh fennel greens

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  • Gluten-Free
  • Low FODMAP

This stew is inspired to the Provençal dish from Marseille, in a vegan key. It has fennel, potatoes, and tomatoes, with classical French herbs, and a touch of spice!

  • 45 minutes
  • Serves 4
  • Easy




This vegan chicken bouillabaisse is so flavourful that it will become your favorite stew!  Plus, it takes only a fraction of the time to cook compared to the real recipe with meat.

To prepare it, heat the oil together with the spices in a Dutch oven. Then, add the diced vegetables, the vegetable broth, flour, and harissa. Cook for ten minutes, add the tofu, then transfer to a the pre-heated oven and bake for 20 minutes. Broil for 5 minutes, then take out of the oven.

Adjust the seasoning with salt and pepper, sprinkle with fresh herbs, and serve in shallow bowls.

Enjoy hot!

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Slice and dice

Pre-heat the oven to 350 degrees. Peel the potatoes and dice them. Finely slice the fennel. Rinse the tomatoes and dice them.

10 minutes

Prepare the bouillabasse

Heat the olive oil in a Dutch oven together with the garlic paste, bouquet garni, saffron, and orange peel. Add the fennel and cook for a couple of minutes, stirring. Add the potatoes, tomatoes, water, vegetable powder, dried onion, harissa paste, flour, and cayenne pepper. Cook for 10 minutes.

20 minutes


Add the vegan chicken substitute on top of the stew (I used natural Shefu tofu), then take off the heat and transfer to the oven. Bake for 20 minutes. Before taking out of the oven, broil for 5 minutes.



Take out of the oven, and allow to cool for a couple of minutes before transferring to the serving bowls. Adjust the seasoning with salt ans pepper, sprinkle with fresh herbs, and serve hot.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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