Name: Vegan Vegetable Chowder: A Hearty & Delicious Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 large russet potato, peeled and diced; 1 sweet potato, peeled and diced; 1 cup frozen corn; 1 cup frozen green beans, cut into 1-inch pieces; 1 cup chopped kale or spinach; 1 (14.5 ounce) can diced tomatoes, undrained; 2 tablespoons olive oil; 6 cups vegetable broth; 1 (13.5 ounce) can full-fat coconut milk; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; Salt and black pepper to taste; Fresh parsley, chopped, for garnish (optional)

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon red pepper flakes (optional)

6 cups vegetable broth

1 large russet potato, peeled and diced

1 sweet potato, peeled and diced

1 cup frozen corn

1 cup frozen green beans, cut into 1-inch pieces

1 cup chopped kale or spinach

1 (14.5 ounce) can diced tomatoes, undrained

1 (13.5 ounce) can full-fat coconut milk

2 tablespoons nutritional yeast

1 tablespoon lemon juice

Salt and black pepper to taste

Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Prepare the vegetables by chopping the onion, dicing the carrots and celery, and mincing the garlic. Peel and dice the russet and sweet potatoes into roughly 1/2-inch cubes. If using fresh kale or spinach, wash and chop into bite-sized pieces.

Step 2: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes until softened and the onion is translucent.

Step 3: Stir in the garlic, dried thyme, dried rosemary, and red pepper flakes if using. Cook for 1 minute more until fragrant, stirring constantly to avoid burning garlic.

Step 4: Drain the diced potatoes and add them to the pot along with the sweet potato. Pour in the vegetable broth, adding more water if necessary to cover the vegetables. Add the canned diced tomatoes with their juices.

Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the potatoes are tender.

Step 6: Add the frozen corn, frozen green beans, and kale or spinach to the pot. Stir in the coconut milk and nutritional yeast.

Step 7: Simmer for an additional 5-10 minutes until the vegetables are heated through and the greens are wilted.

Step 8: Remove from heat and stir in the lemon juice. Season with salt and black pepper to taste.

Step 9: Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot.

Tips & Variations

Use full-fat coconut milk for a creamy texture and richer flavor.

Swap kale for spinach or other leafy greens based on preference or availability.

Add a pinch of smoked paprika for a subtle smoky taste.

For extra protein, stir in cooked beans or lentils at the end of cooking.

Serve with crusty bread or vegan crackers for a complete meal.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if it thickens too much. This chowder also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh vegetables instead of frozen ones?

Yes, fresh corn, green beans, and greens can be used. Simply add them to the chowder as you would the frozen ones and cook until tender.

Is nutritional yeast necessary?

While nutritional yeast adds a savory, cheesy flavor that enhances the chowder, you can omit it or substitute with a vegan cheese alternative if preferred.