High Protein Low Fat Soy-Free Anti-inflammatory Brain Boost

Vegan Japanese-Inspired Chowder

A comforting and creamy plant-based chowder with a twist, combining traditional New England flavors with Japanese ingredients for a perfect date night dish.

⏱️ 15 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 2 Servings
🎯 Medium Difficulty
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Nutrition Facts

Per serving

220Calories
10gProtein
30gCarbs
8gFat

Ingredients

For 2 servings

  • 1 cup cauliflower florets
  • 1 cup konjac noodles (shirataki noodles)
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 cup vegetable broth
  • 1/2 cup coconut milk (light)
  • 1 tablespoon miso paste (non-soy)
  • 1 teaspoon dried seaweed (wakame)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Chopped scallions for garnish

Instructions

Follow these steps for perfect results

  1. In a pot, combine the vegetable broth, cauliflower, carrots, and celery. Bring to a boil.
  2. Reduce heat and let simmer until the vegetables are tender, about 10 minutes.
  3. Stir in the konjac noodles, coconut milk, miso paste, nutritional yeast, garlic powder, onion powder, and dried seaweed.
  4. Cook for another 10 minutes on low heat, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with chopped scallions.

Health Benefits

Nutritional advantages of this recipe

  • Provides plenty of vitamins and minerals through fresh vegetables.
  • Konjac noodles are low in calories but high in fiber, aiding digestion.
  • Cauliflower is a powerhouse of antioxidants that may help reduce inflammation.
  • Nutritional yeast is a great source of B vitamins for brain health.