Creamy Corn Chowder with Tempeh Chorizo

Care of Amy Symington of ameliaeats.com  Makes 12 servings Ingredients 1 tbsp grapeseed oil 2 small onions, diced 6 cloves garlic, minced 3 medium carrots, diced 5 stalk celery, diced 2 tbsp cumin 2 tbsp paprika 3 large potatoes, diced 3 cups tomatoes, diced 1L vegetable stock or water 3 cups corn niblets, about 2 cobs of corn 1 (400ml) can coconut milk 2 limes zested and juiced 1 tsp salt ½ tsp black pepper ½ tsp cayenne (optional) Tempeh chorizo (see recipe below) Garnish ½ cup thinly sliced chives Directions 1.  In a large stock pot over medium high heat add oil. Once heated add onion and sauté until translucent, about 5 minutes. 2. Next add garlic, carrots, and celery and sauté until soft, about 5 minutes. 3. Add cumin and paprika and sauté until fragrant, about 3 minutes. 4. Next incorporate potatoes and tomatoes. 5. Deglaze pot with veg stock or water and bring to a boil. Cook until potatoes are soft, about15 minutes. 6. Next add corn niblets and… Read More

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