Potato and corn chowder//vegan, oil free
Hey guys! I've got a few messages on Instagram about the recipe for this Chowder dish, so I thought I'd make a video to show you all how how I make it. So here it is.
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Potato and corn chowder recipe
Ingredients:
1 large leek
1 fennel bulb
1 red onion
3 cloves of garlic
4 peeled parsnips
4 potatoes
2 carrots
1 large orange sweet potato
1/4 teaspoon of chilli
A generous pinch of salt (Approx. 2 tsp)
Cashew milk:1/2 cup of cashews with 1 1/2 cups of water blended until very smooth. For a lower fat version use soy milk.
Finishing ingredients:
2 cups of water
1 tsp of dulse flakes or granules.
Juice of 1/2 a lemonHandful of chopped parsley
1 tin of creamed corn
Salt and pepper to taste.
Method:Use a splash of water to cook the sliced ingredients from leeks to the salt) in order they are listed in your instant pot on the sauté setting or on the stove over a medium heat.
Keep adding splashes of water as they cook, but don’t worry if there is a slight browning of the veggies as this is ideal.
Once the veggies are soft add cashew milk, lemon, chopped parsley and creamed corn. Add water until it reaches your desired consistency and salt and pepper to taste.
Enjoy!!
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THE VEGETABLE SOUP! Irish Farmhouse Vegetable Soup Recipe!
A veg packed soup perfect for any time of the year, but especially now as a winter warmer!
You'll need:
US Ingredients:
¼ stick butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (1 lb)
50 fl oz of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
½ cup cream, optional
1 1/3 cup frozen Peas
Sea salt and freshly ground black pepper
Metric Ingredients:
25g butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (450g)
1.5litres of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
100ml cream, optional
200g frozen Peas
Sea salt and freshly ground black pepper
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VEGAN CORN CHOWDER RECIPE | Easy vegan soup recipe | The Edgy Veg
Today on The Edgy Veg, I’m going to show you how to make an easy creamy vegan corn chowder recipe! This vegan corn chowder recipe is thick & creamy, which is perfect as a fall and winter dish! It's also nut-free, and obviously dairy-free!
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This chowder recipe is basically a take on a vegan clam chowder recipe and potato corn chowder recipe together, but with many other vegetables... so it's very much a vegetable chowder dish that's vegan. Just go with me on this ;)
In terms of vegetables, this easy vegan corn chowder recipe is comprised of potatoes, onions, celery, carrot, and corn. Super simple, yet creamy & delicious. Once you make this recipe, you’re gonna want to slurp it right up! Oh, and don’t forget the bread for dipping.
To make this easy vegan corn chowder, you first want to start by heating oil in a large saucepan over medium heat. Then, add your onion, garlic, celery, carrots, potatoes to cook, stirring constantly until onions are translucent and vegetables are tender (about 4-5 mins).
Next, season with salt and pepper. Add vegan butter and stir to melt. Stir in flour, and cook for 2 mins while stirring constantly. Add wine, stirring to lift any bits stuck to the bottom of the saucepan. Add your broth, corn kernels, thyme and bring to boil. Reduce heat to simmer, cover, and cook for 15 mins or until the potatoes are tender.
Afterward, add soy milk (or your plant-based milk of choice), and simmer for 3-5 minutes. Season with salt and pepper to taste and garnish with greens of choice! Serve with toasted bread and voila!
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to Make: Thick and Cheesy Vegetable Chowder
How to Make: Thick and Cheesy Vegetable Chowder YT
If thick and creamy and cheesy is your thing, then this is absolutely the soup for you. Plus, we stuffed it full of veggies, so you’re still getting tons of nutrients and a filling meal that’ll warm you up right from the first bite. This dish is not to be underestimated; if you first read that it’s a veggie chowder and thought, “what’s so great about that?,” definitely hang on a second and give it a shot. We have loved this soup since the first time we made it and firmly believe that it doesn’t need anything else to make it better, it’s perfect just the way it is – stuffed to the brim with broccoli, cauliflower, potatoes, carrots, onion and celery, and perfectly seasoned with lots of yummy herbs.
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Potato Corn Chowder Recipe
Potato Corn Chowder is a thick and hearty soup packed with creamy potatoes, sweet corn and lots of crispy bacon bites. This creamy corn chowder recipe has the richness of a loaded potato soup with added sweetness from corn kernels & a hint of smokiness from the crisp bacon. Your whole family will enjoy this bacon potato corn chowder recipe year round!
Get Full Written Recipe with ingredients measurements & lots of tips here:
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