Corn Mushroom And Potato Chowder Vegan

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Vegan comfort food! this recipe is inspired by one from alex jamieson's the great american detox diet, but modified quite a bit by me. if you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.

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Steps

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Heat 2 tablespoons of the oil in a large pot.

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Add the onions and garlic.

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Saute for about 5 minutes.

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Add veggie broth , potatoes , salt and pepper.

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Cover and bring to a boil.

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Reduce heat to a simmer , and cook for 10 minutes , or until potatoes are tender.

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Meanwhile , heat remaining tablespoon of oil in a skillet.

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Saute mushrooms.

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Add the corn and additional broth or water , if needed.

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Cook for another 5 minutes.

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Add mushrooms , parsley , and red pepper flakes.

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Slowly stir in soy milk until desired color / consistency is achieved.

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Heat through.

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Do not boil.

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Serve with any or all of the following: hot sauce , additional parsley , vegan cheese , vegan sour cream , kosher salt , freshly ground black pepper.

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Ingredients

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olive oil, yellow onions, garlic cloves, vegetable broth, potatoes, sea salt, fresh ground black pepper, frozen corn, mushrooms, fresh parsley, crushed red pepper flakes, soymilk