Vegan Corn & Wild Rice Chowder

A creamy, hearty chowder loaded with veggies. You’d never guess it was vegan!

6 cups vegetable broth
4 oz dry wild rice (about ½ cup + 2 tbsp)
1 tbsp extra virgin olive oil
1 medium onion, diced
1 tsp minced garlic
3 carrots, chopped
2 cups sliced bell peppers (I used frozen)
1 lb + 1 cup frozen corn, cooked in microwave or on stove
¼ cup nutritional yeast
1 tsp salt
Pepper to taste
1 cup unsweetened almond milk

View the full recipe at Hummusapien →