Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4-6 servings
1/4 cup vegan butter
1 tablespoon oil (your favorite oil)
1 cup carrot, peeled and diced
3/4 cup onion, diced
3/4 cup celery, diced
2 tablespoons garlic, minced 1 teaspoon oregano
1 teaspoon smoked paprika
3 cups potatoes, diced into small pieces
2 cups corn, frozen
2 cups broccoli florets, cut into bite sizes
3 cups vegetable broth (see our recipe)
1 cup vegan cheddar cheese
1 cup unsweetened non-dairy milk
4 tablespoon vegan butter (yes this is on here twice)
4 tablespoon all-purpose flour
salt and pepper to taste
Over medium heat, in a skillet melt vegan butter, add oil. Add vegetables (carrots, onions, celery) saute for 6-8 minutes. Add garlic, paprika, and oregano, sauté for about 30 to 45 seconds more.
In a large pot, melt 4 tablespoons vegan butter, stir in flour and cook for approximately 1 -2 minutes. Whisk in non-dairy milk, whisk until smooth. Stir in the potatoes and vegetable broth to this mixture. Bring the mixture to a boil and reduce to low heat, cover, cook for 10 minutes. Add vegetable mixture, corn, broccoli, and vegan cheese to the pot and combine. Cover and let simmer for another 10 minutes. Add salt and pepper to taste.
Serving suggestions
- Crackers
- Cornbread
- Over Rice