Peta vegetable chowder

Yield: 6 servings

Measure Ingredient
¼ cup Margerine; or water
1 cup Onion; chopped
1 cup Celery; chopped
½ cup Plus 2T flour
4 cups Vegetable broth
2 cups Broccoli florets
1 cup Carrots; sliced
1 cup Zucchini; sliced
1 cup Tomatoes; diced
2 cups Liquid nondairy creamer
2 cups Soy milk
1 tablespoon Salt; or to taste
1 teaspoon Pepper
1 tablespoon Fresh thyme leaves

In a large saucepan over med heat, heat the marg or water. Add the onions and celery and cook until the onions are transparent, about 6 mins. Stir in the flour and cook, stirring constantly, for 2 mins, set aside.

In a large saucepan, bring the veg broth to a boil over high heat.

Add the broccoli and carrots, lower the heat to medium, and cook for another 3 mins. Add the zucchini and tomatoes, and continue to cook for another 3 mins, or until the veggies are tender but crisp. Strain the veg stock into the onion flour mixture and reserve the vegetables.

Over med heat, cook the stock until it begins to thicken, stirring constantly. Add the vegetables, nondairy creamer, soy milk, salt, pepper and thyme. Simmer until thoroughly heated.

Serve immediately.

From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 07-23-95

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