Menu Close

Cozy Autumn Vegetable Chowder (Vegan, Dairy Free Gluten Free)

This autumn vegetable chowder is a cozy bowl of vegan comfort food! A healthy hearty dinner, made root vegetables in a creamy dairy free sauce.

Fall is my favorite season to experience in New England. After a long and hot summer season I am always ready to enjoy the cool crisp autumn nights and curl up by the fire.  This autumn vegetable chowder is the perfect dinner for cozy nights like those!  This chowder makes a satisfying lunch or dinner, and can be served over rice or noodles.
cozy vegan recipes chowder vegetable autum soup recipes fat free chowder vegan vegetarian gluten free

This Autumn Vegetable Chowder Is:

  • Hearty
  • Flavorful
  • Thick and creamy
  • Slightly sweet
  • Loaded with vegeables
  • Vegan, gluten free, and dairy free

This vegan chowder contains ALL of the vegetables.  It’s especially heavy on the root veggies: potatoes, carrots, and onions. It also has some butternut squash in it – which we grew in our garden for the first time this year!  We still have one on the vine now, so I can’t wait for it to be ready.

healthy coconut milk chowder vegan gluten free vegetarian plant based healthy potato chowder sweet potatoes corn

What’s In This Autumn Vegetable Chowder?

best vegan fall recipes for autumn or winter cozy soup recipes vegan gluten free vegetarian plant based veganuary september recipes october november

Fall means firewood season on our homestead.  We chop, cut, split, stack, haul, and burn all our own firewood to heat our home in the winter.  It’s a bit of a process come September/October to get the last of the wood ready for the winter.  But there’s nothing better than a warm fire on a chilly night.  I’m working on some recipes that can be cooked on a wood stove, and this is a perfect candidate!
vegan root vegetable chowder recipes thick vegan soup with coconut milk vegetarian carrot potatoes sweet potatoes kale and butternut squash

How Do I Make This Fall Vegetable Chowder?

  1. In a Dutch oven or other heavy soup pot, heat the olive oil over low heat.  Add the onion and garlic and saute for 5 or 6 minutes until the veggies begin to soften.
  2. Add the potatoes, carrots, butternut squash, corn, Herbes de Provance, salt, bay leaves, and Vegetable stock to the pot.
  3. Bring to a boil, then reduce to a simmer and simmer on low for 45 minutes, or until potatoes are tender and cooked through.
  4. Remove from heat and stir in the coconut milk.
  5. Taste and adjust seasonings as needed.  Serve warm for a hearty and filling lunch, or ladle over rice or noodles for a filling and satisfying dinner.

potato and corn chowder vegan gluten free plant based healthy recipes for fall autumn october recipes for dinner or light lunch vegan

Other Cozy Fall Dishes You’ll Love!

Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)

The Creamiest Vegan Alfredo Sauce (Nut Free, Gluten Free)

Sheet Pan Stir Fry with Vegetables (Vegan, Gluten Free)

Veggie Pizza Grilled Cheese Sandwich Recipe (Vegetarian, Gluten Free)

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

vegetable herb chowder vegan gluten free plant based vegetarian meatless dairy free chowder recipes no eggs healthy low calroie thick soup

Get the Same Ingredients I Use For My Vegan Comfort Food Root Vegetable Stew Recipe:

 

As always, if you make this cozy autumn vegetable chowder recipe be sure to leave me a comment, rate this recipe, and tag me  @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

cozy autumn vegetable chowder vegan gluten free dairy free healthy fall stew

Cozy Autumn Vegetable Chowder (Vegan, Gluten Free)

Kelly Jensen
This autumn vegetable chowder is a cozy bowl of vegan comfort food! A healthy hearty dinner, made root vegetables in a creamy dairy free sauce.
5 from 2 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings

Ingredients
  

Instructions
 

  • In a Dutch oven or other heavy soup pot, heat the olive oil over low heat.  Add the onion and garlic and saute for 5 or 6 minutes until the veggies begin to soften.  Add the potatoes, carrots, butternut squash, corn, Herbes de Provance, salt, bay leaves, and Vegetable stock to the pot.  Bring to a boil, then reduce to a simmer and simmer on low for 45 minutes, or until potatoes are tender and cooked through.
  • Remove from heat and stir in the coconut milk.  Taste and adjust seasonings as needed.  Serve warm for a hearty and filling lunch, or ladle over rice or noodles for a filling and satisfying dinner.
Keyword Autumn Vegetable Chowder, Dairy Free Chowder Recipe, Fall Vegetable Chowder, Healthy Chowder Recipe Vegan, Vegan Fall Vegetable Chowder, Vegan Vegetable Chowder
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

Posted in American, Dairy Free, Detox Recipes, Dinners, Fall Recipes, Favorites, Gluten Free, Make Ahead, Meal Prep, One Pot Recipes, Recipe Index, Soups, Vegan Recipes, Vegetarian Recipes

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.