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Kelsey Meden: "This was tasty and filling, which can sometimes b…" Read More
16Ingredients
45Minutes
100Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 Tbsp. vegan butter
- 2 Tbsp. avocado oil
- 5 strips vegan bacon (chopped )
- 4 garlic cloves (minced)
- 1 white onion (or yellow, chopped)
- 5 celery ribs (chopped)
- 1 cup carrots (disced)
- 1 tsp. thyme
- 3 potatoes (red jacket, cut into cubes)
- 4 cups water
- 2 bay leaves
- 2 cups sweet yellow corn
- 2 cups zucchini (chopped)
- 1 1/2 cups unsweetened almond milk
- salt (/pepper to taste)
- fresh cilantro (chopped to garnish, optional)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium115mg5% |
Potassium460mg13% |
Protein2g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A45% |
Vitamin C35% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kelsey Meden 5 years ago
This was tasty and filling, which can sometimes be a challenging when going vegan. I made a few tweaks and used a coconut creamer instead of almond milk, added green chilis for a little spice, and sprinkled on some nutritional yeast to give it that creamy “cheesy taste.” I also used an emersion blender right in the pot for a bit instead of separating out a chunk to blend separately.