Get the Recipe: Easy Vegan Corn Chowder

🧂 Ingredients

• 2 tbsp vegan butter
• 1 medium red onion

  diced
• 1 medium red bell pepper

  diced
• 2 ribs celery

  diced
• 1 1/2 lbs potatoes

  diced
• 4 cups vegetable broth
• 1 cup plant based milk
• 2 tbsp apple cider vinegar
• 10 oz extra firm tofu
• 3 tbsp nutritional yeast
• 1/2 tsp salt
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tbsp mustard
• 1/2 lemon

  juice of
• 2 cups fresh sweetcorn
• 2 tbsp gluten-free flour
• 1 cup green peas
• 2 cups spinach

Instructions

• 1 Melt the vegan butter in a saucepan. Add the red onion, bell pepper and celery.
  Cook for around 5 minutes, until they start to soften.
• 2 Add the potatoes and vegetable broth. Cook for around 15 minutes more, until the
  potatoes soften fully.
• 3 Transfer 1/2 of the cooked vegetables and broth to a blender, also adding the
  plant based milk, apple cider vinegar, tofu, nutritional yeast, salt, paprika,
  cumin, garlic powder, mustard and lemon juice. Blend until smooth.
• 4 Add the sauce back to the pan together with the sweetcorn and flour, and stir
  for 2-3 minutes, until the soup starts to thicken.
• 5 Stir in the green peas and spinach and cook for 2 minutes more before serving.

Nutrition Info