I’m on a journey to get healthier, eat more whole foods, and live a better life. But I LOVE food, good tasting- make you wanna dance-but not good for you food. So while I want to eat better, I’m not willing to sacrifice any flavor or go hungry! For me, winter is all about stick to your ribs comfort food and this chowder delivers without sticking to your my hips!


Vegan Veggie Chowder

I love this chowder because it’s so easy to make! It comes together quickly and considering the lack of meat, it’s hearty and filling. I try to do all my meal prep for the week on Sundays. I know what you’re thinking, but I promise I’m not crazy. I meal prep because I HAVE TO. If I didn’t, I’d end up going through a drive thru for lunch and ordering in for dinner. I spend about 1/2 the day in the kitchen making lunch, dinner, and snacks. And I find it calmly therapeutic. I’m tend to be most inspired to eat healthy on Sundays, so it’s really comforting to watch all these healthy meal ideas come to fruition.

This is a great make-ahead meal because it tastes better, the longer it sits. We try to do Meatless Mondays in this house, so this is the perfect meal to make on Sunday and enjoy Monday. Throw in a little crusty bread and you’re all set to dig in and enjoy!

5.0 from 1 reviews
Vegan Veggie Chowder
 
Prep time
Cook time
Total time
 
Hearty and filling, this veggie chowder is not missing the protein. Cheddar is a great addition to this chowder if vegan isn't your thing. I'll still be vegetarian.
Author:
Serves: 7-8
Ingredients
  • 2 large potatoes, chopped
  • 3 cups frozen broccoli florets, thawed
  • 3 large carrots, chopped
  • 2 cups frozen corn, thawed
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 1-2 cloves garlic, minced or grated
  • 32 oz Vegetable Broth
  • 1 -2 cups of milk*
  • 3 tbsp evoo
  • s&p to taste
  • ¼ tsp thyme
  • 3 tbsp flour
Instructions
  1. In a dutch oven or other large pot, sauté onions, celery, and garlic in evoo over medium heat until translucent. Season with salt, pepper, and thyme. Add potatoes and carrots and sauté a few minutes before sprinkling in the flour. Cook the flour a few more minutes, stirring occassionaly. Slowly pour broth into pot, stirring constantly. Bring to a boil, then lower to a simmer and cook potatoes until almost done.
  2. Add thawed broccoli and corn and cook until vegetables are tender.
  3. Turn off heat, add milk. Add as little or as much milk as you want depending on how creamy you like it and what type of milk you're using.(This is where you'll add the cheese if your're using it). Check your seasonings again, add additional salt and pepper if needed.
  4. *I used plain almond milk, but you could use cream, whole or low fat milk, or soy milk. You can also make this vegetarian, not vegan, by adding cheese. Cheddar works well with this recipe, but use whatever cheese you prefer.

Vegan Veggie Chowder2

If you liked this recipe, please share. And leave me a comment, I respond to every.single.one.

So tell me. Is Meatless Monday an occurrence in your house?

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