vegtastic: Make a delicious Vegan Fondue! Recipe from the Vegetarian Times INGREDIENTS Fondue 10 small fingerling or other boiling potatoes, peeled (1 lb.) 1 Tbs. olive oil 2 large onions, peeled and chopped (2 cups) 3 cloves garlic, minced (1 Tbs.) 2 Tbs. cornstarch 2 Tbs. nutritional yeast 1 ½ tsp. salt 1 cup dry white wine, such as Chardonnay, divided 1 pinch ground nutmeg Dippers 4 cups bread pieces (4 oz.) 2 Granny Smith apples, cut into wedges (2 cups) INSTRUCTIONS 1. Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside. 2. Heat oil in medium saucepan over medium-low heat. Add onions, and cook 15 to 20 minutes, or until soft and translucent. Add garlic, and cook 1 to 2 minutes more. 3. Meanwhile, dissolve cornstarch in 2 cups cold water in small cup. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally. 4. Remove from heat, and add potatoes and 1/2 cup wine. Blend with immersion blender until smooth and silky. Return to heat, and simmer gently 5 minutes. 5. Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened. Transfer to fondue pot, sprinkle with nutmeg, and serve with Dippers. Serves 6.

vegtastic:

Make a delicious Vegan Fondue!

Recipe from the Vegetarian Times

INGREDIENTS

Fondue

  • 10 small fingerling or other boiling potatoes, peeled (1 lb.)
  • 1 Tbs. olive oil
  • 2 large onions, peeled and chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 Tbs. cornstarch
  • 2 Tbs. nutritional yeast
  • 1 ½ tsp. salt
  • 1 cup dry white wine, such as Chardonnay, divided
  • 1 pinch ground nutmeg

Dippers

  • 4 cups bread pieces (4 oz.)
  • 2 Granny Smith apples, cut into wedges (2 cups)

INSTRUCTIONS

1. Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.

2. Heat oil in medium saucepan over medium-low heat. Add onions, and cook 15 to 20 minutes, or until soft and translucent. Add garlic, and cook 1 to 2 minutes more.

3. Meanwhile, dissolve cornstarch in 2 cups cold water in small cup. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.

4. Remove from heat, and add potatoes and 1/2 cup wine. Blend with immersion blender until smooth and silky. Return to heat, and simmer gently 5 minutes.

5. Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened. Transfer to fondue pot, sprinkle with nutmeg, and serve with Dippers.

Serves 6.