This vegan chowder is so satisfying and flavourful. Sweet potatoes, carrots, celery, and caramelized roasted cauliflower form the base. Dried thyme, garlic, smoked paprika, grainy mustard, nutritional yeast, miso, and lemon bring the flavour and spice. The natural sweetness of sweet potatoes blends seemlessly with the spices, herbal notes, smoky qualities, and the bright tang of lemon. This thick stew is perfect with some crusty bread.
You start by roasting cauliflower in spices and sautéing shallots, carrots and celery. All of our spices and some Dijon mustard and tomato paste are stirred in and cooked out to develop deep flavour. Then, cubed sweet potatoes are added. Vegetable stock and non-dairy cream is poured in and then the stew simmers until the veg is tender, about 20-25 minutes. At this point, we purée a third of the stew with a third of the roasted cauliuflower. This blend gets added to the pot along with the remaining cauliflower. We bring the chowder up to a boil and add miso and lemon juice to finish. I like to serve bowls with lots of chopped chives on top.
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