Corn Chowder
Curly Leaf Lettuce with Tomato Vinaigrette
Ingredients
- 2 Tbsp vegan butter
- 1 clove garlic, minced
- 2 Tbsp all-purpose flour
- 4 ears corn, shucked
- 1 (32-oz) carton vegetable broth
- 2 cups unsweetened plain almond milk (or use soy milk)
- 2 lb Yukon Gold potatoes, cut into ½-inch cubes
- 2 Tbsp nutritional yeast
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup vegan shredded Cheddar cheese
Instructions
- Melt butter in large Dutch oven over medium heat; add garlic, and cook 1 to 2 minutes or until fragrant. Add flour; cook, stirring constantly, 2 minutes.
- Scrape corn kernels and juices from cobs into pot; stir in broth, milk, potatoes, and nutritional yeast. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
- Stir in salt and pepper; cook 2 minutes or until bubbly and thickened. Sprinkle each serving with cheese.
Side Dish Ingredients
- ½ cup sun-dried tomatoes in oil
- 3 Tbsp oil from jar of sun-dried tomatoes
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp dried basil
- 12 cups chopped green leaf lettuce
Side Dish Instructions
- Pulse first 5 ingredients in a blender or food processor until blended.
- Place lettuce in a bowl; drizzle with dressing, and toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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