Creamy Vegan Vegetable Chowder Recipe
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Jump to RecipeThis creamy vegan vegetable chowder recipe is a cozy bowl of plant-based comfort food! A cozy hearty dinner, made root vegetables in a creamy dairy free sauce.
This tasty fall vegan chowder contains ALL of the vegetables – cooked perfectly for a creamy and plant-based gluten free chowder that is the coziest bowl. It’s especially loaded with fall root veggies: potatoes, carrots, sweet potatoes, 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 a few on the vine now ready to be picked, so I can’t wait to make this chowder and other vegan fall recipes soon!
This Autumn Vegetable Chowder Is:
- Hearty
- Flavorful
- Thick and creamy
- Slightly sweet
- Loaded with vegetables
- Vegan, gluten free, and dairy free
What’s In This Autumn Vegetable Chowder?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Extra virgin olive oil
- Potatoes: gives this dairy-free chowder a heartiness and creaminess
- Sweet potatoes: same as above, but with extra natural sweetness
- Corn: fall is corn harvesting season, and some farmer’s market would be perfect in this stew
- Onions
- Fresh garlic
- Butternut Squash: one of my absolutely favorite vegetables!
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Salt & Pepper
Vegan Fall Recipes for the WIN
How Do I Make This Fall Vegetable Chowder?
- In a Dutch oven or other heavy soup pot, heat the olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies begin to soften.
- Add the potatoes, carrots, butternut squash, corn, Herbes de Provence, 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.
- For an Instant Pot/Pressure Cooker Version, Add the olive oil, onion, carrots, and garlic to the pot to saute for 5 to 6 minutes. Add the remainder of the ingredients (except the coconut milk) and Pressure Cook for 6 minutes. Natural release when finished, and stir in the coconut milk before serving.
More Vegan Fall Recipes You’ll Love!
Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)
The Creamiest Vegan Alfredo Sauce (Nut Free, Gluten Free)
Split Pea Soup with Butternut Squash Recipe (Vegan, Gluten Free, Whole30)
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Share This Vegan Comfort Food Root Vegetable Stew Recipe
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Creamy Vegan Vegetable Chowder
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 sweet onion sliced
- 6 cloves garlic minced
- 5 potatoes diced
- 1 sweet potato diced
- 4 carrots sliced
- 2 cups butternut squash diced
- 1 cup sweet corn
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon Sea Salt
- 4 bay leaves
- 6 cups Vegetable Stock
- 1 Coconut milk
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.
- For an Instant Pot/Pressure Cooker Version, Add the olive oil, onion, carrots, and garlic to the pot to saute for 5 to 6 minutes. Add the remainder of the ingredients (except the coconut milk) and Pressure Cook for 6 minutes. Natural release when finished, and stir in the coconut milk before serving.
Nutrition
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Supreme combo of veggies in this wonderful base ?