Vegan Corn Chowder: https://youtu.be/wvuDOB4hHKo If you're a vegan cooking on a budget, you NEED to get this recipe in your repertoire! It's so easy to make, and can be made extra luxurious by adding fancy ingredients; perfect for when you need to feed a large group, whatever your budget. It's also a great one for those less-confident cooks among us, as it's almost impossible to over-cook! Even if the top dries out and goes crunchy, it can be saved by adding more liquid (as long as you don't go crazy with the over temperature).
I kept the ingredients fairly basic, but you can really play around with what you put in it. It can be either a main dish served with a salad, or have it as a side. The most expensive ingredient in mine was the vegan sausages. Take those out, and each portion will be around $0.85 (you can up the protein levels with more lentils or add in some chickpeas/beans).
For extra crunch; put some raw spinach or shredded iceberg lettuce at the bottom of your bowl, then pile the bake on top. They retain their crunch even when warm.
Check the pinned comment for recipe notes and further money-saving tips
In this video, you'll learn;
✅ How to dice vegetable ✅ How to rehydrate dried vegetables ✅ How to roast veg for extra flavour ✅ How to make grain risotto ✅ How to bake grain risotto ✅ How to air fry sausages
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Vegan Sausage and Mixed Grains Bake Ingredients: 2 Carrots (large) 3 Celery Stalks 2 Fennel Bulbs 30g (½ cup) Dried Onion Pieces 2 tbl Vermouth (to rehydrate onions) 2 tbl Hot water (to rehydrate onions) 2 tbl Extra Virgin Olive Oil (for veggies) ¼ tsp Salt 300g (10.6oz) Chestnut Mushrooms ½ tbl Extra Virgin Olive Oil (for mushrooms) Pinch of Salt & Pepper 100g (1½ cups) Smoked Vegan Cheese 185g (1 cup) Pearled Barley 165g (1 cup) Freekeh 90g (½ cup) Quinoa 2 tbl Chicken Flavour Stock Powder ½ tsp Garlic Powder 1 tsp Onion Powder ½ tsp Dried Marjoram 1 tsp Dried Mixed Herbs ½ tsp Dried Thyme 7 tbl Dry Vermouth 1l (4 cups) Boiling Water 280g (10oz) Vegan Chorizo 40g (½ cup) Puy Lentils (cooked weight)
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Welcome to my kitchen (lab?) My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong. Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
