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  • 45minutes
  • 547calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil (sunflower oil best)

  2. 1 red bell pepper , seeded and diced

  3. 3 garlic cloves , crushed

  4. 1 large potatoes , diced or 7 small potatoes

  5. 1/2 a zucchini , diced

  6. 2 tablespoons all-purpose flour

  7. 2 1/2 cups oat cream

  8. 1 1/4 vegan vegetable stock

  9. 1 ounce broccoli floret

  10. 3 cups canned corn, drained

  11. 3/4 cup smoked soy cheese or 3/4 cup vegan cheddar cheese

  12. salt

  13. pepper

  14. fresh cilantro (to garnish)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Sauté over medium-low heat stirring often, for 2-3 minutes.

  2. Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.

  3. Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.

  4. Stir in cheese until it melts.

  5. Season and garnish as desired.

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