Vegan Tökfőzelék (Zucchini Stew)

Ingredients

• 2 medium Zucchini, grated
• 1 small Onion, finely chopped
• 1 tbsp Olive Oil
• 1/2 cup Vegetable Broth
• 1/2 can Coconut Milk
• 2 tbsp Fresh Dill, chopped
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Lemon Juice

Instructions

1. 1Place a large pot on the stove over medium heat (approximately 350°F or 175°C). Add the 1 tbsp of olive oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 small onion, finely chopped, to the pot. Cook, stirring occasionally, for 5-7 minutes until the onion looks soft and translucent, but not browned.
3. 3Add the 2 medium zucchini, grated, to the pot. Stir and cook for 3-4 minutes, allowing the zucchini to soften slightly.
4. 4Pour in the 1/2 cup of vegetable broth and the 1/2 can of coconut milk. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges.
5. 5Stir in the 2 tbsp of fresh dill, chopped, the 1/2 tsp of salt, and the 1/4 tsp of black pepper.
6. 6Continue to simmer gently for 10-15 minutes, stirring occasionally, until the zucchini is tender when pierced with a fork and the stew has thickened slightly. You should see the liquid reduce a bit.
7. 7Remove the pot from the heat. Stir in the 1 tsp of lemon juice.
8. 8Serve the Vegan Tökfőzelék warm or cold.

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