Vegan Vegetable Chowder With Quinoa (Gluten/Casein Free)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
3-4
ingredients
- 4 -5 cups miso or 4 -5 cups vegetable broth
- 5 large mushrooms, sliced
- 1⁄2 cup corn
- 1⁄2 zucchini, sliced
- 1 cup celery leaves, packed
- 2 stalks celery, chopped
- 2 large carrots, sliced
- 3 tomatoes, diced
- 1⁄2 cup dried beans
- 1⁄4 cup quinoa, uncooked
- 1⁄4 - 1⁄2 cup soymilk, unsweetened
- 2 bay leaves
- italian seasoning
- garlic powder
- salt
- fresh ground pepper
directions
- In a large pot, or crock pot, combine all ingredients except for soy milk.
- Bring to a boil and simmer for about 2 hours (until beans are soft).
- Pour in soymilk just before serving to desired creaminess.
- *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.
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RECIPE SUBMITTED BY
I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free.
I used to get sick from garlic and onions, so if they are missing from recipes - throw them in!
I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.