It gives the chowder a slighty smokey flavor. It’s subtle but not too subtle. Ready for it…Vegan Bacon. Any brand will suffice. I chopped it up and threw it in the pot with the onions and vegan butter. My hubs and sons highly enjoy this dinner. Especially my oldest who loves to dunk his bread in just about anything. Also he was pleased to be my little hand model for this shot which right after he asked “Can I eat this?” And of course my reply was “But of course babes!”
VEGAN CORN AND ZUCCHINI CHOWDER
INGREDIENTS:
2 tbsp vegan butter
2 tbsp avocado oil
5 strips chopped vegan bacon
4 garlic cloves, minced
1 yellow or white onion, chopped
5 celery ribs, chopped
1 cup carrots, disced
1 tsp thyme
3 red jacket potatoes, cut into cubes
4 cups of water
2 bay leaves
2 cups sweet yellow corn
2 cups chopped zucchini
1 1/2 cups unsweetened almond milk
salt/pepper to taste
fresh cilantro, chopped to garnish
DIRECTIONS:
- In a large pot melt butter, oil, and garlic until garlic is slightly browned. Add in the chopped vegan bacon and the holy trio: onions, celery and carrots and let that cook until translucent.
- Sprinkle with some salt/pepper and add the 1 tsp of thyme. Toss around well so all veggies are coated.
- get the full instructions @ neuroticmommy.com
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