50+ Best Whole Food Plant-Based Recipes
Try these delectable whole food plant-based recipes if you’re new to this way of eating! Our beginner-friendly ideas include quick, easy, nutritious and crowd-pleasing goodness. The following easy corn chowder is a comforting one-pot dinner idea the whole family will love!
Ingredients
Easy Corn Chowder
- 2 garlic cloves minced
- 1 onion chopped
- 2 cups cauliflower florets 220 g
- 4 cups vegetable broth 880 ml, divided
- 1 celery stalk chopped
- 14 oz potatoes 400 g, peeled and diced
- ¼ tsp paprika
- ½ tsp cumin
- 1 tsp thyme
- 1 tsp salt
- Black pepper to taste
- 2 cups corn kernels 330 g, divided
- 1 cup cooked cannellini beans 260 g, drained
Instructions
- Sauté onion, garlic and cauliflower in a few tablespoons of vegetable broth for 5 minutes while stirring frequently in a large pot over medium heat.
- Add the rest of the vegetable broth, celery, potatoes, spices and half of the corn kernels. Cover the pot and bring to a boil, then reduce the heat and cook for 15 minutes or until the potatoes are soft.
- Add the cannellini beans, then take the pot off the stove and blend everything using an immersion blender or regular blender.
- Add the remaining corn kernels to the corn chowder in the pot, then adjust to your taste preferences.
- Serve warm!
Notes
- Any leftovers can be stored in a lidded container in the fridge for up to 4 days. Reheat at your convenience.
- Add some canned coconut milk for added fat and creaminess!
- Find 50+ more easy whole food plant-based recipes in the article above.
Nutrition
Calories: 361kcal | Carbohydrates: 75g | Protein: 16g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 607mg | Fiber: 12g | Sugar: 11g