Vegan Vegetable Chowder With Quinoa (Gluten/Casein Free)

Laurie150's Note:

You can alter the amounts for your taste, however, this warm winter-y stew has a delicious combination filled with the components of a balanced meal. Add onions or garlic - I leave them out because I am allergic.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 3

• 4 -5 cups miso or 4 -5 cups vegetable broth
• 5 large mushrooms , sliced
• ½ cup corn
• ½ zucchini , sliced
• 1 cup celery leaves , packed
• 2 stalks celery , chopped
• 2 large carrots , sliced
• 3 tomatoes , diced
• ½ cup dried beans
• ¼ cup quinoa , uncooked
• ¼-½ cup soymilk , unsweetened
• 2 bay leaves
• italian seasoning
• garlic powder
• salt
• fresh ground pepper

Directions:

1. In a large pot, or crock pot, combine all ingredients except for soy milk.
2. Bring to a boil and simmer for about 2 hours (until beans are soft).
3. Pour in soymilk just before serving to desired creaminess.
4. *I like miso-broth, but use any broth you choose. Tomato juices makes a nice option, too. Use varied amount, if you would like a more ‘broth-y’ soup, or more of a stew. I used about 4-5 cups.

Reviews

[veegkitchen57]

i've made this recipe twice and have just used the veggies i had in the house (no celery either time). it's a good recipe, but we found that it's great the next day. if you can, plan to make this a day ahead so it becomes even more chowder-like for the next day.