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.
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This healthy 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?
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- 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.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
Vegan Fall Recipes for the WIN
How Do I Make This Fall Vegetable Chowder?
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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.
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Add the potatoes, carrots, butternut squash, corn, Herbes de Provence, salt, bay leaves, and Vegetable stock to the pot.
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Bring to a boil, then reduce to a simmer and simmer on low for 45 minutes, or until potatoes are tender and cooked through.
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Remove from heat and stir in the coconut milk.
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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.
Make Fall Chowder Gluten Free for a Healthy Version
This gluten free fall chowder stew recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
Other Healthy 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)
Get the Same Ingredients I Use For My Vegan Comfort Food Root Vegetable Stew Recipe:
I got the fresh produce for this recipe from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety. You can get $10 off your first box by clicking here!
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!
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Cozy Autumn Vegetable Chowder (V, GF)
Ingredients
- 1 tablespoon 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 Himalayan sea salt
- 4 bay leaves
- 6 cups No-Salt-Added Vegetable Stock
- 1 14 ounce can 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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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 The Herbeevore and our beehives!
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Supreme combo of veggies in this wonderful base 👍