Ingredients
Main Ingredients
- 6 cup potatoes peeled and diced
- 1 onion diced
- 2 carrots chopped
- 2 stalks celery diced
- 3 tbsp flour
- 2 ½ cup veggie broth
- 2 cup soy milk
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Cashew Cream
- 1/2 cup cashews soaked in hot water 15 minutes
- 1 cup water
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- Pinch of salt
Tofu Bacon
- 7 oz tofu diced small (1/2 block)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp paprika
- 1 tsp garlic powder
- 3 drops liquid smoke
Toppings
- Spring onions
- Chili flakes
Instructions
- Blend the soaked cashews with water, lemon juice, nutritional yeast and salt until completely smooth. Set aside.
- Toss the diced smoked tofu with soy sauce, maple syrup, paprika and garlic powder. Spread on a baking sheet lined with parchment and bake at 400 F for 20 to 30 minutes until crispy.
- Sauté the onion and celery in a splash of broth until softened.
- Add the flour and stir to coat the veggies. Slowly add the veggie broth while stirring so it thickens smoothly.
- Add potatoes, plant milk, cashew cream and all the spices. Bring to a gentle simmer and cook 12 to 15 minutes until the potatoes are tender and the chowder is creamy.
- Stir in some of the crispy tofu bacon or keep it all for topping.
- Serve hot with spring onions and chili flakes.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 330 calories |
| Protein | 14.0 g (17.0%) |
| Carbs | 44.0 g (53.3%) |
| Fat | 12.0 g (32.7%) |
|
Protein (17.0%)
Carbs (53.3%)
Fat (32.7%)
|
|
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