Vegan Tofu And Corn Chowder Food

VEGAN CORN CHOWDER (30 MINUTES!)

Steps:

• Preheat a large dutch oven or soup pot over medium heat.
• Toss in the onion and cook until they are soft. Add the garlic, celery, and potatoes, and cook for 1-2 minutes.
• Add the corn, red pepper, celery seed, smoked paprika, and stir. Cook until the potatoes are slightly softened, usually about 5 minutes. You can add a little of the broth or water to prevent sticking if needed.
• Pour in the red wine vinegar, vegetable broth, coconut milk, and maple syrup. Cover and simmer for about 15 minutes or until the potatoes are tender.
• Transfer half of the chowder to a blender, let it cool for a couple of minutes and blend until it's creamy. Pour the mixture back into the pot and stir until everything is well combined.
• Taste, season with salt and pepper as needed.
• Garnish and serve

SIMPLE SUMMER CORN SOUP

Steps:

• To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
• Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
• Add most of the corn, reserving a little for garnish, and stir.
• NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
• Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
• If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
• Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
• To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

VEGAN CORN CHOWDER

Steps:

• If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
• In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
• Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
• Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
• Ladle into individual bowls and top with your favorite toppings.
• Serves 4 - 6

VEGAN CORN CHOWDER

Steps:

• Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
• Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
• Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
• Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

VEGAN TOFU AND CORN CHOWDER

Steps:

• Melt margarine in a large saucepan and gently cook onions until soft.
• Stir in curry powder, paprika and flour and cook for 1 minute. Gradually add stock while wisking, and bring to boil, stirring often.
• Stir in soymilk and corn and simmer for 5 minutes.
• Stir in tofu and simmer another 5 minutes. Garnish with parsley. :).