Vegan Sweet Potato Chowder Recipes

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VEGAN SWEET POTATO CORN CHOWDER



Vegan Sweet Potato Corn Chowder image

This healthy, cozy, fall-inspired sweet potato corn chowder can be on the table in about 30 minutes. It's full of flavour, nutritious and easy to make with just a few simple ingredients.

Provided by Deryn Macey

Categories     Soup

Time 35m

Yield 6

Number Of Ingredients 10

1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red bell pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste

Steps:

  • Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  • Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
  • Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
  • Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
  • Season with salt and pepper and serve right away.

Nutrition Facts : ServingSize 1/6th of recipe, Calories 186 calories, Fat 0 g, Carbohydrate 40 g, Fiber 6 g, Protein 6 g

VEGAN SWEET POTATO BISCUITS



Vegan Sweet Potato Biscuits image

These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.

Provided by Newfun4me

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 10

1 sweet potato
½ cup white whole wheat flour
½ cup whole wheat flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons coconut oil
¼ cup cashew milk, or more as needed

Steps:

  • Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.
  • Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.
  • Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.
  • Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.5 g, Fat 2.5 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 284.5 mg, Sugar 1.7 g

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