Meatless Monday #5 – Creamy Vegan Roasted Corn Chowder

First, Happy Valentine’s Day!

And second, it’s Meatless Monday! And I’m bringing a vegan soup that’s packed with protein!

With the cost of meat going higher and higher, we, like many other folks, are looking for some delicious, meatless options. To help with this quest, every Monday we’ll post a meatless meal recipe. And we’re asking you to share some of your great ideas. So it’s a recipe AND a party!! Ready to get cooking?

vegan

This week we had a delicious, creamy vegan, corn chowder. Even my husband the carnivore liked it!

Here’s How to Do it:

First, roast the corn. This can be done a couple of days before hand.

Preheat the oven to 350°.

Lay the corn in a large casserole dish, with the husks on.

Start with the open side up. Drizzle 1/8 cup of olive oil over all the cobs. Carefully roll so the husk side is up.

Bake for 10 minutes, then turn again so the corn side is up.

Cook another 10 minutes. Remove from the oven and allow to cool.

When the corn is cooled, remove the husks and cut the kernels off the cob.

While the corn is cooling, gather the rest of the ingredients. I find getting things together makes the process go smoother and I enjoy it more.

Next, heat the remaining olive oil in a heavy skillet and gently sauté the onion, pepper, and garlic for about 5 to 10 minutes,

just to sweat it a little.

Now add the corn and simmer gently for a couple of minutes.

Stir in all the spices and liquid smoke. Stir well and lightly cook for a couple more minutes to meld the spices with the corn mixture. Let it cool for a few minutes.

Save out 3/4 cup of the corn mixture. Then put the remaining mixture in a blender with the tofu and 1/2 cup water.

Be sure the top of the blender is vented. The heat from the corn will build pressure and make the top blow.

I cover it with a napkin to keep it from spraying out at all.

Now, puree until it’s fairly smooth.

Then carefully pour the puree back into the pan and stir in the corn mixture that was saved out. Simmer for about 5 minutes.

And finally, stir in the tabasco and cook another 10 to 15 minutes on low.

Serve with a dollop of vegan plain Greek yogurt and a few microgreens. The tofu provides protein and makes this a main dish soup! Delicious!

© Copyright 2022 The Lazy Gastronome

Vegan Roasted Corn Chowder

Packed with protein from tofu, this delicious and creamy soup is a hearty main dish.

Course: Main Course, main dish
Cuisine: American, vegan, Vegetarian
Keyword: bell peppers, corn, creamy, onion, tofu, vegan
Servings: 4 cups
Author: HelenFern
Ingredients
  • 3-4 ears corn (husks still on)
  • 1/4 cup virgin olive oil
  • 2/3 cup chopped onion
  • 2/3 cup chopped red bell pepper
  • 1 large clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon liquid smoke
  • 1 Tablespoon Tabasco brand hot sauce SEE NOTES BELOW
  • 7 oz. soft tofu - drained and rinsed
  • Plain vegan Greek yogurt or sour cream for garnish
  • Snipped microgreens for garnish
Instructions
  1. The first thing is to roast the corn. This can be done a couple of days before hand.

  2. Preheat the oven to 350°.

  3. Lay the corn in a large casserole dish, with the husks on.

  4. Start with the open side up. Drizzle 1/8 cup of olive oil over all the cobs. Carefully roll so the husk side is up.

  5. Bake for 10 minutes, then turn again so the corn side is up.

  6. Cook another 10 minutes. Remove from the oven and allow to cool.

  7. When the corn is cooled, remove the husks and cut the kernels off the cob.

  8. In a heavy skillet, heat the remaining olive oil and gently sauté the onion, pepper, and garlic for about 5 to 10 minutes, just to sweat it a little.

  9. Add the corn and simmer gently for a couple of minutes. 

  10. Stir in all the spices and liquid smoke. Stir well and lightly cook for a couple more minutes to meld the spices with the corn mixture. Let it cool for a few minutes.

  11. Save out 3/4 cup. Put the remaining corn mixture in a blender with the tofu and 1/2 cup water.

  12. Be sure the top of the blender is vented. The heat from the corn will build pressure and make the top blow. I cover it with a napkin to keep it from spraying out at all.

  13. Puree until it's pretty smooth.

  14. Pour the puree back into the pan and stir in the corn mixture that was saved out. Simmer for about 5 minutes.

  15. Stir in the tabasco and cook another 10 to 15 minutes on low.

  16. Serve with a dollop of vegan plain Greek yogurt and a few microgreens. The tofu provides protein and makes this a main dish soup!

Recipe Notes
  • Tabasco brand hot sauce adds just enough heat and an acidic element that balances the flavors. You can adjust for your own tastes.© Copyright 2022 The Lazy Gastronome

 

Now on to the party!!

Thank you to everyone who shared recipes last week – it’s amazing how many delicious meals can be made without meat! Let your friends know – The more the merrier.

Here are the features from last week’s party – be sure to stop by and drop them a note!

Thanks for your support.

Vegan Carrot Smoked Lox – Esme Salon

Shaved carrots marinated with liquid smoke, lemon juice and caper brine and it is awesome

 

Dutch Potatoes – Scratch Made Food

Now it’s your turn! What amazing meatless meals do you make! Come on over every week and share your Meatless Monday recipes!! (Something you haven’t shared in a couple of weeks).

You are invited to the Inlinkz link party!

Click here to enter


Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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3 Responses to Meatless Monday #5 – Creamy Vegan Roasted Corn Chowder

  1. Pingback: A Gluten-Free, Dairy Free Vegan Avocado Dressing | Of Goats and Greens

  2. Pingback: Korean Banchan: Pickled Tofu | Of Goats and Greens

  3. Pingback: Meatless Monday #6 -Tofu Shawarma - The Lazy GastronomeThe Lazy Gastronome

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