Ingredients

The following ingredients have 12 Servings
  • 2½ cups chopped Yukon gold potatoes
  • 2 cups finely chopped onions
  • 10 to 12 cloves garlic, minced
  • 6 cups vegetable broth or water
  • 8 oz. butternut squash, cut into 1-inch cubes (2 cups)
  • 5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cups)
  • 1 red bell pepper, seeded and cut into ½-inch pieces (1 cup)
  • 1 carrot, cut into ½-inch pieces (1 cup)
  • 1 cup cut green beans, cut into ½-inch pieces
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 cup unsweetened, unflavored plant-based milk
  • ¼ cup oat flour
  • 1 14-oz. can green jackfruit, rinsed, drained, and cut into 1-inch pieces
  • 1 medium zucchini, cut into ½-inch pieces (1 cup)
  • Sea salt, to taste
  • Red pepper flakes (optional)

Instruction

  • In a large pot combine potatoes, onions, garlic, and 1 cup of the broth. Cover and cook over medium 10 minutes or until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add the remaining 5 cups broth and the next seven ingredients (through thyme). Cook 10 to 15 minutes more or until vegetables are tender.
  • In a small bowl whisk together milk and oat flour. Add milk mixture, jackfruit, and zucchini to pot. Bring chowder to boiling; reduce heat. Simmer about 10 minutes more or until chowder thickens. Season with salt. If desired, sprinkle with crushed red pepper.