Vegetable Fondue - Vegan Recipe

Name: Vegetable Fondue - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 135 g cauliflower; 360 ml coconut milk; 1 garlic clove, crushed; ¼ teaspoon ground nutmeg; 1 teaspoon white miso; ½ teaspoon Dijon mustard; ¼ teaspoon soy sauce; 1 teaspoon olive oil; 2 tablespoons potato flour (or corn flour); salt and pepper, to taste; 80 g baby carrots; 45 g broccoli florets; 65 g asparagus, halves; 75 g fingerling potatoes (or small new potatoes); French baguette, sliced

Servings: persons

135 g cauliflower
360 ml coconut milk
1 garlic clove, crushed
¼ teaspoon ground nutmeg
1 teaspoon white miso
½ teaspoon Dijon mustard
¼ teaspoon soy sauce
1 teaspoon olive oil
2 tablespoons potato flour (or corn flour)
salt and pepper, to taste
80 g baby carrots
45 g broccoli florets
65 g asparagus, halves
75 g fingerling potatoes (or small new potatoes)
French baguette, sliced

1
In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft.
2
Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper.
3
Cook for an additional 5 minutes.
4
Let the sauce cool (about 15 minutes).
5
Pour the cool fondue sauce into a blender and puree until smooth.
6
Reheat the sauce to serve.
7
Steam the carrots, broccoli, asparagus and potatoes until soft.
8
Pour the sauce into a bowl and use the vegetables and bread to dip in it.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 135 g cauliflower, 360 ml coconut milk, 1 garlic clove, crushed, ¼ teaspoon ground nutmeg, and more.

Yes, Vegetable Fondue - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Fondue - Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions