Vegan Corn Chowder

Vegan Corn Chowder

Vegan Corn Chowder

Ingredient List:

2 tbsp olive oil

1 large onion chopped finely

1 jalapeno seeded and sliced thinly

2 bell peppers seeded and chopped

3 carrots sliced into 1/4” pieces

1/2 head of cauliflower roughly chopped

4 potatoes (I used 2 sweet and 2 purple) cleaned and chopped

1 tbsp dried thyme

1 tbsp dried basil

3 C unsweetened almond milk

4 C vegetable stock

4 C corn

1 C green beans trimmed and chopped roughly

Sea salt and ground black pepper to taste

(Use whatever veggies you have on hand!)


In a large stock pot heat olive oil over medium

Add onion and peppers

Cook until onions have softened about 5 minutes

Add carrots, cauliflower, potatoes, thyme + basil

Pour in milk + stock (alternatively use 3 C water and 3 tsp bullion paste or cubes)

Bring to a boil

Reduce heat and simmer for 10 minutes

Add corn

Using an emersion blender blend for a few seconds, don’t over-blend.  Leave a lot of chunks

Add green beans and cook for an additional few minutes

Taste, add salt and pepper if wanted


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Vegan Corn Chowder

Vegan Corn Chowder soup7 soup8

Wild Rice & White Bean Soup


What you’ll need:

1 Tbsp olive oil

5-6 red potatoes cut into small chunks

1 white onion chopped finely

1 garlic clove minced

2-3 carrots peeled and shredded

1 package of fresh dill chopped roughly

1 lemon

4 C vegetable broth

1 can white kidney beans

1/2 C almond milk

1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)

1/4 C alfalfa sprouts

Sea salt

Black pepper

What you’ll do:

In a large skillet combine oil, potatoes, garlic and onion over medium

Cook until potatoes are soft and onions are translucent about 15 minutes

Add broth, juice from the lemon, carrots and bring to a boil

Reduce heat, cover and simmer for 10 minutes

Add beans, milk, sea salt and pepper

Use an immersion blender and combine (leave some chunks of potatoes)

Taste, add more seasoning if wanted

When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts


Vegetable Soup with Vegan Sausage

Vegetable Soup with Vegan Sausage

What you’ll need:

1/4 C extra virgin olive oil
1 Leek chopped (only use the white and light green part of the leek, cut length wise then in
1/4 inch strips)
3 Celery stalks chpped
3 cans of beans, whatever you prefer (I used black, pinto and kidney) drained and rinsed
1 Box of vegetable stock
1 TBSP soy sauce
1 TSP red pepper flake
1 TSP cayenne pepper (you can leave out if you don’t like spice)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TSP ground coriander
Chives to garnish (fresh and chopped)
2 Links of vegan italian sausage cut into bite size pieces

What you do:
In a large pot heat olive oil over medium heat
Add chopped leeks and cook for about 5 minutes until soft
Add all spices and continue cooking for another 1-2 minutes
Add vegan sausage, brown both sides
Add vegetable stock, beans and soy sauce
Bring to a boil, reduce heat and simmer for about 10-15 minutes uncovered
Taste and adjust seasoning if needed
Add chopped celery and cook for an additional 5 minutes
Spoon into a bowl carefully and add chives on top
Chive muffin goes great with this, see my blog post for recipe