I gave this to my husband for the first time last night and when I asked if he liked it he said, ‘but we eat this all the time!’ I’m taking that as a success because I did use to make fish chowder all the time, and it means he can’t tell the difference!
This is such an easy recipe and is a great way to start getting used to working with silken tofu which can be pretty intimidating if you’ve never used it before.
300g of organic silken tofu
25g of creamed coconut
1 head of chicory
2 medium potatoes
Half a small head of cauliflower
As much frozen sweet corn as you like
Boiling water to cover
1 bay leaf
1 veggie stock cube
To serve (optional but recommended)
1 tablespoon of nutritional yeast.
1 teaspoon of vegan spread (I have a soya one but any will do)
Drain then hand blend the tofu until smooth don’t worry if it all falls apart in your hands when taking it out of the packet, that’s ok it’s going to be blended anyway.
Chop up vegetables to desired size but keep them uniform so they cook evenly ( I prefer smaller chunks in chowder)
Add all ingredients (except the ones to serve) to the slow cooker and cover with boiling water, stir ingredients until evenly distributed in slow cooker.
Turn on slow cooker and cook for about 6 hours or until vegetables are soft but not mushy. (Different slow cookers have different strengths, I have a crock pot and I need to put this recipe on high but that’s because my slow cooker is old and I use it all the time. If your slow cooker is new you might prefer to put it on low)
Serve in bowls with nutrional yeast and vegan spread.