Day 283.

It’s another Meatless/Vegan Monday and I’m making this creamy, delicious Fall chowder: Vegetable Chowder. I veganized mine, using soy milk and dairy-free cheese and served it with my veganized Bleu Cheese Biscuits.

Vegetable Chowder

Ingredients

½ cups dice Bell Pepper, Red
½ cups dice Onion
¼ cups Margarine
1 cup dice Cauliflower
1 cup dice Carrot
1 cup dice Broccoli
3 cups Vegetable Broth/Stock
¼ teaspoons Salt
¼ teaspoons Black Pepper
½ cups Flour, All-Purpose or gluten-free
1 ½ cups Milk
1 tablespoon chop Parsley, Fresh
3 cups Cheddar Cheese, Shredded

Method

Place all ingredients in your slow cooker and cook on low for 8 hours.

You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
This soup is incredible. It’s like broccoli cheese soup, but so much better with all those full delicious vegetables. This is our first time trying it veganized, but we’ve made it several times in the past. I got the original recipe a few years ago from a friend on a mommies forum and it’s been one of our family favorites since.

Meatless/Vegan Monday Link-up, Week 37

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.

Today’s Meatless/Vegan Monday meal is Frugally Green Mom’s:·Mediterranean Barley Salad. This salad sounds simply fantastic, with artichoke hearts, kalamata olives and barley as its highlights. Yum.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.