Vegan Corn Chowder
Ingredients
The base
-
2
tbsp
olive oil
-
1
medium-large
sweet white onion
-
4
clove
garlic
-
½
cup
green onion
-
2
cups
baby potatoes
-
2
cups
fresh corn
-
2
cups
water or vegetable stock
Flavorings and extras
-
2
tbsp
vegan stock paste
-
2
heaped tbsp
nutritional yeast
-
1
package
Field Roast Mexican Chipotle Sausage
-
2
tbsp
lemon juice
-
2
cups
almond milk
-
2
sprigs
fresh thyme
Instructions
- Preheat a large pot on medium-high heat and add olive oil.
- Once the oil is heated, add the onion and garlic, cooking until translucent and golden.
- Add salt, pepper, and green onions, and cook for about 1 minute.
- Stir in the halved baby potatoes and cook for 2-3 minutes.
- Add the vegan stock paste and nutritional yeast, ensuring the potatoes are well coated.
- Incorporate the chopped sausage and lemon juice, cooking until golden.
- Pour in the almond milk and add the fresh thyme, cooking on low heat for 5 minutes.
- Add the corn and water or vegetable stock, bringing to a boil, then reduce to a simmer for 30 minutes until potatoes are soft.
- Remove thyme sprigs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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