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Glam Chowder

Chowder is a thickened soup, often served with milk or cream and mostly eaten with saltine crackers. It is sometimes thickened with broken up crackers. This vegan chowder is 'glammed up' with sherry.

Ingredients

1 Tbsp canola oil
2 tsp soy sauce or tamari
125 gm / 4 ounces firm tofu, finely diced
1 Tbsp soy margarine
1 large onion, finely chopped
2 celery stalks, finely diced
2 Tbsp unbleached white flour
4 cups vegetable stock or water
3 medium potatoes, scrubbed and diced
3 cups corn kernels, fresh or frozen
¼ tsp dried thyme
¼ tspn dried summer savory or marjoram
Large pinch of freshly ground nutmeg
2–3 Tbsp dry sherry (optional)
2 cups soy milk, or as needed
Salt and freshly-ground pepper to taste

Cooking Instructions

  • Heat the oil and soy sauce or tamari slowly in a medium-sized skillet.
  • Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
  • Sauté, stirring frequently, until browned and crisp on all sides, for about 12 to 15 minutes. When done, remove from the heat and set aside until needed.
  • In the meantime, heat the margarine in a soup pot.Add the onion and celery and sauté over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
  • Sprinkle in the flour a little at a time and cook for at least 2 minutes to remove any floury taste (lower heat if necessary).
  • Slowly stir in the stock or water, then add the diced potato, corn kernels and dried herbs.
  • Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20 to 25 minutes.
  • With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
  • Then add soy milk as needed; the soup should be semi-thick but not overly dense.
  • Add tofu and slowly bring the soup to a gentle simmer, then season to taste with salt and pepper.
  • If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
  • \
Serves 4 people

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