Vegan Vegetable Chowder With Quinoa (Gluten/Casein Free) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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You can alter the amounts for your taste, however, this warm winter-y stew has a delicious combination filled with the components of a balanced meal. Add onions or garlic - I leave them out because I am allergic. Ingredients:
4 -5 cups miso or 4 -5 cups vegetable broth |
5 large mushrooms, sliced |
1/2 cup corn |
1/2 zucchini, sliced |
1 cup celery leaves, packed |
2 stalks celery, chopped |
2 large carrots, sliced |
3 tomatoes, diced |
1/2 cup dried beans |
1/4 cup quinoa, uncooked |
1/4-1/2 cup soymilk, unsweetened |
2 bay leaves |
italian seasoning |
garlic powder |
salt |
fresh ground pepper |
Directions:
1. In a large pot, or crock pot, combine all ingredients except for soy milk.
2. Bring to a boil and simmer for about 2 hours (until beans are soft).
3. Pour in soymilk just before serving to desired creaminess.
4. *I like miso-broth, but use any broth you choose. Tomato juices makes a nice option, too. Use varied amount, if you would like a more ‘broth-y’ soup, or more of a stew. I used about 4-5 cups.
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