Menu Close

Creamy Vegan Vegetable Chowder Recipe

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Print

This 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.

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

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

What’s In This Autumn Vegetable Chowder?

See 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

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!  It’s a cozy and warming vegan fall stew perfect for shorter days and long nights.
 
 
vegan fall recipes cozy vegan recipes chowder vegetable autum soup recipes fat free chowder vegan vegetarian gluten free dairy free chowder for autumn
 

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 sauté for 5 or 6 minutes until the veggies begin to soften.
  2. Add the potatoes, carrots, butternut squash, corn, Herbes de Provence, 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.
  6. 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.
gluten free fall recipes healthy coconut milk chowder vegan gluten free vegetarian plant based healthy potato chowder sweet potatoes corn healthy fall recipes

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)

Pumpkin Lentil Chili Recipe (High Protein, Gluten Free, Vegan)

Split Pea Soup with Butternut Squash Recipe (Vegan, Gluten Free, Whole30)

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

healthy gluten free fall recipes vegan dairy free autumn recipes gluten free fall recipes healthy coconut milk chowder vegan gluten free vegetarian plant based healthy potato chowder sweet potatoes corn

Share This Vegan Comfort Food Root Vegetable Stew Recipe

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

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

Creamy Vegan Vegetable Chowder

Kelly Jensen
This creamy vegetable chowder is a cozy bowl of vegan comfort food! A tasty hearty dinner, made root vegetables in a creamy dairy free sauce.
5 from 8 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 207 kcal

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 Sea Salt
  • 4 bay leaves
  • 6 cups 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

Calories: 207kcalCarbohydrates: 44gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 898mgPotassium: 949mgFiber: 6gSugar: 7gVitamin A: 13261IUVitamin C: 39mgCalcium: 62mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!

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

3 Comments

  1. Pingback:Instant Pot Root Vegetables & Lemon Caper Sauce Recipe

  2. Pingback:Hidden Veggie Mac and Cheese Recipe (Vegetarian, Gluten Free)

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.