Vegan Tofu and Corn Chowder |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Creamy and satisfying you'd never know this chowder is vegan! It tastes like it's creamy, full fat, non-vegan cousins, but is much lower in calories due to it's use of soymilk in place of heavy whipping cream. Serve along with some nice crusty bread and salad for a wonderful and tasty meal. This also packs well in a thermos to take to the office or school. Ingredients:
4 tablespoons margarine |
2 small onions, finely chopped |
2 teaspoons mild curry powder |
2 teaspoons paprika |
1/2 cup all-purpose flour |
4 cups vegetable stock |
4 cups soymilk, plain unsweetened |
1 (10 ounce) package frozen corn, defrosted |
1 (14 ounce) firm tofu, drained and cubed |
2 tablespoons fresh parsley, chopped |
Directions:
1. Melt margarine in a large saucepan and gently cook onions until soft.
2. Stir in curry powder, paprika and flour and cook for 1 minute. Gradually add stock while wisking, and bring to boil, stirring often.
3. Stir in soymilk and corn and simmer for 5 minutes.
4. Stir in tofu and simmer another 5 minutes. Garnish with parsley. :).
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