Vegetarian Vegan Provençal Bouillabaisse

Total time1 hr 15 min

Prep time25 min

Cook time50 min

Vegetarian Vegan Provençal Bouillabaisse

This saffron-scented stew builds its deep flavor the classic Provençal way, with a slow sauté of fennel and onion, a splash of white wine, and a base of diced tomatoes and vegetable broth that turns wonderfully rich and aromatic. Yukon Gold potatoes and tender zucchini give it real heft, while chickpeas add a satisfying, hearty bite that makes this feel like a complete meal in a bowl. The real showstopper is the smoky, garlicky cashew rouille, blended until silky and spread thick onto crusty toasted bread before it gets floated right on top of the broth. A bright hit of lemon juice at the end keeps everything balanced and fresh instead of heavy. It's a plant-forward take on a coastal classic, and it fits right into a vegetarian kitchen without sacrificing any of the ceremony of the original dish. Scatter on those reserved fennel fronds for a fresh, herby finish and this one earns a permanent spot in your soup rotation.

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Ingredients

4 servings

For the stew

¼ tsp saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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3 tbsp olive oil
1 medium fennel bulb, cored and thinly sliced, fronds reserved
1 medium yellow onion, thinly sliced
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 tsp fennel seeds
1 tsp dried thyme
2 bay leaves
½ cup dry white wine (vegan-certified)
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 lb yukon gold potatoes, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp fresh lemon juice
salt and pepper, to taste

For the vegan rouille

½ cup raw cashews, soaked in water for at least 1 hour and drained
2 garlic cloves, roughly chopped
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tbsp olive oil
1 tbsp fresh lemon juice
2–4 tbsp water, as needed
¼ tsp salt

For serving

4 thick slices crusty vegan bread, toasted
reserved fennel fronds, roughly torn (optional)

Instructions

1
Combine the saffron threads with 2 tablespoons of warm water in a small bowl and set aside to bloom for at least 5 minutes while you prepare the other ingredients.
2
Make the rouille: combine the drained cashews, garlic, smoked paprika, cayenne, olive oil, lemon juice, salt, and 2 tablespoons of water in a blender. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. Add the remaining water 1 tablespoon at a time until the rouille is thick but spreadable. Transfer to a small bowl and refrigerate until ready to serve.

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