About this fondue recipe:
This vegetarian mushroom fondue recipe has a cheesy flavor without the dairy. It's rich rich and creamy and good as appetizer or main course. Try it with french bread, potatoes or fresh vegetables.
5 tbsp margarine, divided 3tbs/2tbs
3 garlic cloves, minced
1/2 onion, minced
2 cups mushrooms, finely chopped
2 cups soy milk
1/4 cup flour
1 tablespoon soy sauce
1 teaspoon miso
1 teaspoon onion powder
1 tablespoon dry veggie broth mix or 1 vegetarian bouillon cube
1/2 tsp celery salt
3 tbsp nutritional yeast (optional)
1. Melt 3 tbsp margarine in large saucepan over low-medium heat. Saute mushrooms, onions and garlic until soft, about 5 minutes. In a separate saucepan, combine all the remaining ingredients (except dippers) and simmer on medium heat. The mixture should thicken, if not, add a tablespoon of flour at a time. Stir well. Remove from heat and allow to cool.
2. Add the sauteed mushrooms, garlic and onion to the saucepan contain the soy milk mix. Add to blender or food processor and puree until smooth.
3. Add the blended mix back into the large saucepan and reheat on low-medium heat, stirring. When heated, transfer to fondue pot on low heat. Serve warm.
Serve with your choice of dippers, such as: fresh vegetables, breads, tofu turkey sausages, halved baby potatoes.
"This is one of the best vegetarian fondue recipes I've tried."
Mushroom fondue with thyme on top.
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