Veggie Chowder Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 20 mins
1 cauliflower large or 2 small
½ cup water
½ cup cashews soaked for 4 hours and rinsed
1 cup plain plant based milk I use oat milk, you may add more if needed
1 onion medium size
4 cloves of garlic
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
Grind peppercorns to taste
Black pepper to taste
Himalayan oink salt to taste
2 tbsp grape seed oil (or oil of your choice)
1 ½ cup of mushrooms sliced
½ cauliflower only florets
1 ½ cup corn frozen
½ cup curly parsley fresh and diced
¼ cup grape seed oil or oil of your choice
1Wash and dice half of cauliflower, peal and dice the parsnip.
2Dip into boiling water, add salt and cover with lid.
3Reduce the heat and let in simmer for about 10 minutes or until soft.
4In the meantime, dice onion and garlic and sauté until translucent.
5When ready, transfer to a food processor and blend with all the rest of creamy ingredients until smooth.
6Transfer to a pot and set aside.
8Cut the florets of half of cauliflower into smaller pieces, wash, and slice the carrots and drop them into ½ cup of boiling water.
9Reduce the heat and simmer in ½ cup of water with a pinch of salt for 5 minutes.
10Add frozen corn, stir well and cook another 5 to 10 minutes.
11In the meantime, sauté the mushrooms on heated oil until golden brown.
12When ready, mix all with creamy base.
13Add parsley, adjust the taste and thickness.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.