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Using ingredient vogue vegy base

Butternut Squash Chowder

Butternut Squash Chowder
  • 5 vogue vegy base
  • 1 water left -over from steaming the veg
  • 700 ml water
  • 450 gr butternut squash (peeled)
  • 130 gr carrots (peeled)
  • 95 gr sweet potato (peeled)
  • 65 gr bell pepper (red diced)
  • 65 gr green bell pepper
  • 60 gr onion (diced)
  • 50 gr celery (diced)

Thanksgiving Day Tofu

Thanksgiving Day Tofu
  • 6 vogue vegy base
  • 2 arrowroot
  • 2 garlic (cloves minced)
  • 1 1/2 agar flakes
  • 1 agar powder
  • 700 gr tofu
  • 250 gr cubed dry wheat bread (whole)
  • 240 ml water
  • 65 gr carrots (finely diced)
  • 60 gr onions (finely diced)

Divine Corn Chowder

  • 4 garlic (cloves minced)
  • 2 vogue vegy base
  • 1 parsley
  • 240 gr onion (chopped)
  • 150 gr kernel corn (whole)
  • 100 gr bell pepper (red finely)
  • 75 gr teh corn for about
  • 34 gr green bell pepper (finely diced)
  • 30 ml corn oil
  • 3 gr sea salt
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