Get the Recipe: Easy Vegan Corn Chowder
This easy gluten-free vegan corn chowder with potatoes and lots of vegetables is rich, creamy and ready in under 30 minutes. It's perfect for a cosy dinner that's made with wholesome ingredients.
Ingredients
- 2 tbsp vegan butter
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 2 ribs celery, diced
- 1 1/2 lbs potatoes, diced
- 4 cups vegetable broth
- 1 cup plant based milk
- 2 tbsp apple cider vinegar
- 10 oz extra firm tofu
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp mustard
- 1/2 lemon, juice of
- 2 cups fresh sweetcorn
- 2 tbsp gluten-free flour
- 1 cup green peas
- 2 cups spinach
Equipment
- Saucepan
- Blender or food processor
Instructions
- Melt the vegan butter in a saucepan. Add the red onion, bell pepper and celery. Cook for around 5 minutes, until they start to soften.
- Add the potatoes and vegetable broth. Cook for around 15 minutes more, until the potatoes soften fully.
- Transfer 1/2 of the cooked vegetables and broth to a blender, also adding the plant based milk, apple cider vinegar, tofu, nutritional yeast, salt, paprika, cumin, garlic powder, mustard and lemon juice. Blend until smooth.
- Add the sauce back to the pan together with the sweetcorn and flour, and stir for 2-3 minutes, until the soup starts to thicken.
- Stir in the green peas and spinach and cook for 2 minutes more before serving.
Video
Calories: 204kcal, Carbohydrates: 34g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Sodium: 757mg, Potassium: 802mg, Fiber: 6g, Sugar: 7g, Vitamin A: 2266IU, Vitamin C: 43mg, Calcium: 87mg, Iron: 3mg