#veganchowder

You can fill up on this hearty and healthy chowder with quinoa, sweet potatoes, and corn. Enjoy this tasty vegan treat on cold days; it's creamy and full of flavor.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 large sweet potato, peeled and diced. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cups corn kernels fresh or frozen. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper optional. Salt and pepper, to taste. 1 cup unsweetened non-dairy milk. 2 tablespoons nutritional yeast. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Put quinoa and 2 cups of vegetable broth in a medium saucepan. It should boil first, then you should turn down the heat, cover, and let it cook for 15 minutes. Put away. Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Add the corn, thyme, paprika, cumin, salt, pepper, and cayenne pepper if using. Put in the vegetable broth. Turn down the heat and let it simmer for 15 to 20 minutes, or until the sweet potatoes are soft. Add the nutritional yeast, nondairy milk, and cooked quinoa. Let it cook for five more minutes. Check the seasoning and make changes if needed. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 35 minutes

It's cold outside, so this Vegan Chipotle Corn Chowder is a great way to warm up. The coconut milk makes it creamy, and the chipotle peppers give it a rich flavor. There's a lot of plant-based goodness in this hearty dish.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 potatoes, diced. 4 cups vegetable broth. 4 cups corn kernels. 1 can 14 oz coconut milk. 2 chipotle peppers in adobo sauce, minced. 1 tsp ground cumin. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Stir in diced potatoes and cook for another 5 minutes. Pour in vegetable broth and bring to a simmer. Add corn kernels, coconut milk, minced chipotle peppers, ground cumin, salt, and pepper. Simmer for 20-25 minutes or until potatoes are tender. Using an immersion blender, blend part of the soup to thicken, leaving some chunks for texture. Adjust seasoning if needed. Serve hot, garnished with fresh chopped cilantro. Enjoy!