Vegan Potato Chowder | Kathy's Vegan Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often cheaper.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Dried breadcrumbs can provide a similar texture at a lower cost.

Mince 4 cloves of garlic and put them in a soup pot.

Dice 1 cup of white onion, 1/2 cup of carrots, and 1/2 cup of celery.

Cook the garlic, onion, carrots, and celery in the pot until the onions become translucent.

In a separate bowl, mix 2 cups of unsweetened oat milk, 1/4 cup of oat flour, and 1/2 cup of nutritional yeast, then set aside.

Dice 2 large baking potatoes (about 4 cups) and add them to the pot.

Add 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of pepper to the pot and stir.

Pour in 4 cups of vegetable broth, ensuring it covers the potatoes and vegetables.

Bring the mixture to a boil, then reduce heat and cook for 20 minutes until the potatoes are softened.

Add the oat milk, oat flour, and nutritional yeast mixture into the hot soup and stir as it heats to thicken.

Serve the chowder in a bowl, garnished with red pepper flakes and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens