Vegan Vegetable Chowder with Quinoa Gluten Casein Free
Cozy up with a bowl of this hearty Vegan Vegetable Chowder with Quinoa—an irresistible comfort food that’s not only gluten-free and casein-free but also packed with wholesome, plant-based goodness. Bursting with nutrient-rich vegetables like carrots, celery, potatoes, and sweet corn, this chowder gets its creamy texture from unsweetened almond milk and its savory depth from smoked paprika, thyme, and nutritional yeast. Protein-packed quinoa adds a satisfying bite, making it perfect for a nourishing lunch or dinner. Ready in under an hour, this flavorful, dairy-free soup is a crowd-pleaser for vegans and non-vegans alike. Top with fresh parsley for a vibrant finishing touch, and enjoy a delicious, guilt-free meal that feels like a warm hug in a bowl!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, chopped
- 2 medium Carrots, diced
- 3 medium Gold potatoes, diced
- 4 cups Vegetable broth
- 1.5 cups Unsweetened almond milk (or other plant milk)
- 1 cup Quinoa, rinsed
- 1 cup Corn kernels (fresh or frozen)
- 1 Bay leaf
- 3 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, celery, and carrots. Cook for 2-3 minutes, stirring occasionally.
Add the diced potatoes, vegetable broth, almond milk, and quinoa. Stir to combine.
Toss in the bay leaf, smoked paprika, dried thyme, salt, and black pepper. Cover and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes and quinoa are tender.
Stir in the corn kernels and nutritional yeast. Cook for an additional 5 minutes.
Remove the bay leaf and adjust seasonings to taste.
Serve the chowder warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5089 mg | 221% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 42.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 995 mg | 77% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4114 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
