Saffron-Fennel Broth with Chickpea Dumplings, Green Olive and Mint Oil

01

Ingredients

• 2 medium fennel bulbs (about 700 g), fronds reserved
• 1 medium leek, white and light-green parts thinly sliced and thoroughly rinsed
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, lightly crushed
• 1 teaspoon coriander seeds, lightly crushed
• 1 bay leaf
• 1/4 teaspoon saffron threads
• 5 cups low-sodium vegan vegetable stock
• 1/2 cup unsweetened white grape juice
• 1 tablespoon fresh lemon juice, divided
• 3/4 teaspoon fine sea salt, divided, plus more for poaching
• 300 g extra-firm tofu, drained and pressed for 15 minutes
• 1/2 cup (60 g) chickpea flour
• 3 tablespoons nutritional yeast
• 1 teaspoon finely grated lemon zest
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1 packed cup fresh mint leaves, plus small leaves for garnish
• 1/3 cup grapeseed oil
• 12 pitted green olives, thinly sliced

02

Prepare the dish

1. Trim both fennel bulbs and reserve a few delicate fronds. Chop one bulb into 2 cm pieces. Cut the second through its core into eight slender wedges so each wedge remains intact.
2. Warm 1 tablespoon olive oil in a saucepan over medium-low heat. Add the chopped fennel and leek; cook for 6 minutes, stirring, until softened but not browned. Add the garlic, coriander seeds, bay leaf and saffron and stir for 30 seconds.
3. Add the vegetable stock, white grape juice and 1/2 teaspoon salt. Bring just to a boil, reduce to a gentle simmer and cook uncovered for 30 minutes. Strain through a fine sieve without pressing on the vegetables. Stir in 2 teaspoons lemon juice and keep the broth hot below a simmer.
4. For the dumplings, pat the pressed tofu very dry. Pulse it in a food processor with the chickpea flour, nutritional yeast, lemon zest, parsley, black pepper and remaining 1/4 teaspoon salt until the mixture is evenly textured and holds when pressed. Rest for 10 minutes.
5. Using two teaspoons, shape the mixture into 16 compact oval dumplings. Arrange on a parchment-lined tray and chill for 15 minutes to firm.
6. For the mint oil, blanch the mint leaves in boiling water for 10 seconds, then transfer immediately to ice water. Squeeze completely dry and blend with the grapeseed oil for 2 minutes. Warm the mixture over very low heat for 3 minutes, then strain through a coffee filter or very fine cloth without pressing. Cool.
7. Heat the remaining 2 tablespoons olive oil in a wide skillet over medium-high heat. Sear the fennel wedges for 3 to 4 minutes per cut side until deeply golden. Add 1/4 cup water, cover and cook for 4 to 5 minutes until just tender. Uncover, add the remaining 1 teaspoon lemon juice and remove from the heat.
8. Bring a wide pan of lightly salted water to the faintest simmer. Lower in the dumplings and poach for 5 to 6 minutes without allowing the water to boil. Lift them carefully with a slotted spoon and drain on a clean towel.
9. Taste the strained broth and adjust salt or lemon if needed. Reheat gently; keep it clear and below a boil until plating.