Veggie Chowder

Veggie Chowder Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 20 mins



1 cauliflower large or 2 small

2 parsnips

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

2 carrots

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.

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