Serves 4 hungry vegans
- 2 tbsp pure vegan spread
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 1/4 cup flour
- 4 cups veg broth
- Optional: 1 cup soy milk (or any other plant milk), at room temperature.
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- salt and pepper
- Optional: 4 slices of fake bacon (I used Cheatin’ bacon rashes)
- 2 tablespoons chopped fresh parsley leaves
Melt the vegan spread in a large stock pot. Add garlic, onion, carrots and cook for about 5 mins, or until tender. Add cauliflower and bay leaf, cook for another 4 mins. Stir in the flour until well combined, then add veg broth and milk, stirring constantly until the stock has thickened (about 5 mins). If not using milk, just add more broth. Bring the soup to a boil, then reduce the heat and simmer for about 15 mins, or until the cauliflower is tender.
In the mean time fry the fake bacon rashes and cut them into pieces. Once the chowder is done, season to taste and add the parsley. The chowder tastes delicious as is, but you can add additional spices to it. I added some ginger and smoked paprika, but anything goes! At this point you can use a blender to give it a more smooth consistency, or leave it chunky. Adjust the thickness of the chowder by adding water if needed. Serve with fake bacon pieces on top and a slice of wholemeal bread.
Price: £0.85 per portion
Protein: 16g per portion