Vegan Veggie Cheddar Chowder Recipe

About this recipe

A hearty and creamy vegan chowder packed with broccoli, cauliflower, carrots, and a rich plant-based cheddar flavor. Perfect for a satisfying dinner solution.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Broccoli Florets
• 200 g Cauliflower Florets
• 200 g Orange Carrot (Gajar)
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 1 ltr Alt Co Oat Beverage Drink
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 Kg Red Lotus Special Flour
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Combine 1 1/2 cups diced potato, 1 cup chopped broccoli, 1 cup chopped cauliflower, 1 cup diced carrot, and 1/4 cup diced onion with 2 cups water in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Do not drain.
2. 2. In a separate saucepan, melt 1/4 cup coconut oil over medium heat. Stir in 1/3 cup all-purpose flour and cook for 1-2 minutes until lightly golden.
3. 3. Gradually whisk in 2 cups oat milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
4. 4. Add 2 cups shredded vegan cheddar cheese to the sauce and stir until fully melted and smooth.
5. 5. Pour the cheese sauce into the pot with the cooked vegetables and their cooking water. Stir well to combine.
6. 6. Heat the chowder through over medium heat, stirring occasionally, for 5-7 minutes. Adjust seasoning with salt and pepper to taste.
7. 7. Serve hot and enjoy your creamy vegan veggie cheddar chowder!