Recipe by Gnome of Plow-Land
The recipe can be altered concerning how much of certain vegetables are used. A lower fat version would probably call for oat or soy milk instead of cream, but the thickness gives it the chowder appeal. The cheese you use also changes the flavour noticably. Shopping for all these ingredients I discovered that most vegtable stocks aren't vegan. I made this as part of a birthday dinner for my vegan boyfriend and he claims it's very tasty.
Top Review by NYCDietitian
So freakin' good! I teach a healthy cooking class at a community organization in Harlem and this chowder got RAVE reviews! We made a few substitutions beased on availabilty of ingredients. We used: 2 red bell peppers instead of one, soy milk instead of oat cream, 2 cans of vegetable stock, 2 cans of corn, approx. 3 cups of frozen broccoli and cauliflower florets with carrots, 1 cup of cheddar cheese instead of soy cheese, and we left out the zucchini. Yum, yum, yum!
- 1 tablespoon vegetable oil (sunflower oil best)
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, crushed
- 1 large potatoes, diced or 7 small potatoes
- 1⁄2 a zucchini, diced
- 2 tablespoons all-purpose flour
- 2 1⁄2 cups oat cream
- 1 1⁄4 vegan vegetable stock
- 1 ounce broccoli floret
- 3 cups canned corn, drained
- 3⁄4 cup smoked soy cheese or 3⁄4 cup vegan cheddar cheese
- fresh cilantro (to garnish)
Directions See How It's Made
- Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Sauté over medium-low heat stirring often, for 2-3 minutes.
- Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
- Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
- Stir in cheese until it melts.
- Season and garnish as desired.