VEGAN CORN AND ZUCCHINI CHOWDER

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INGREDIENTS:

  • 2 tbsp vegan butter
  • 2 tbsp avocado oil
  • 5 strips chopped vegan bacon
  • 4 garlic cloves, minced
  • 1 yellow or white onion, chopped
  • 5 celery ribs, chopped
  • 1 cup carrots, disced
  • 1 tsp thyme
  • 3 red jacket potatoes, cut into cubes
  • 4 cups of water
  • 2 bay leaves
  • 2 cups sweet yellow corn
  • 2 cups chopped zucchini
  • 1 1/2 cups unsweetened almond milk
  • salt/pepper to taste
  • fresh cilantro, chopped to garnish
    VEGAN CORN AND ZUCCHINI CHOWDER

DIRECTIONS:

  1. In a large pot melt butter, oil, and garlic until garlic is slightly browned.  Add in the chopped vegan bacon and the holy trio: onions, celery and carrots and let that cook until translucent.
  2. Sprinkle with some salt/pepper and add the 1 tsp of thyme. Toss around well so all veggies are coated.
  3. When the veggies are translucent pour in water, add potatoes and bay leaves. Bring to a boil then lower to a simmer and let cook simmering for 10 minutes or until potatoes are tender.
  4. Add in the corn and zucchini, season some more with salt/pepper and adjust to your liking. Let that cook another 10 minutes just until the corn and zucchini are cooked.
  5. …….
  6. Get full recipe >> CLICK HERE

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