15 Easy Low Sodium Vegan Recipes for Healthy Eating

Low sodium vegan recipes are healthy, flavorful, and gentle on the heart.

They focus on fresh vegetables, legumes, whole grains, nuts, seeds, and natural seasonings.

By minimizing added salt, these dishes support heart health while keeping meals vibrant and satisfying.

From hearty mains to light salads and comforting soups, plant-based recipes can be both nutritious and delicious.

These 15 low sodium vegan recipes offer easy, wholesome, and flavorful options for lunch, dinner, or meal prep.

Eating well doesn’t mean sacrificing taste or variety.

15 Easy Low Sodium Vegan Recipes for Healthy Eating

Low sodium vegan meals prove that healthy eating can be flavorful and satisfying.

These 15 recipes provide a variety of mains, soups, sides, and snacks suitable for any occasion.

Fresh herbs, spices, and natural flavorings enhance taste without relying on added salt.

Perfect for daily meals, meal prep, or entertaining, these dishes are simple to make and nourishing.

With low sodium vegan recipes, you can enjoy heart-healthy, plant-based meals that are delicious, colorful, and satisfying.

Low-Sodium Vegan Lentil and Vegetable Stew

A hearty, flavorful stew with lentils, root vegetables, and aromatic herbs.

This low-sodium dish allows the natural flavors of the vegetables and lentils to shine.

It is filling, plant-based, and perfect for a cozy dinner or meal prep.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 cup diced tomatoes (no salt added)
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 cups chopped kale

Instructions:

• Heat olive oil in a large pot over medium heat so the vegetables cook evenly.
• Add onions, carrot, and celery, cooking for 5–6 minutes until softened and fragrant.
• Stir in garlic, thyme, paprika, and black pepper, cooking for 1–2 minutes to release aroma.
• Add lentils, diced tomatoes, and low-sodium vegetable broth, bringing the mixture to a gentle boil.
• Reduce heat to low, cover, and simmer for 25–30 minutes until lentils are tender.
• Stir occasionally to prevent sticking and allow flavors to blend naturally.
• Add chopped kale during the last 5 minutes of cooking to retain color and texture.
• Taste and adjust seasoning with additional herbs or spices if desired.

This lentil and vegetable stew is hearty, comforting, and naturally low in sodium.

The lentils absorb the aromatic herbs, creating deep, satisfying flavors.

It is a perfect plant-based dinner full of nutrients and warmth.

Low-Sodium Vegan Quinoa and Roasted Vegetable Bowl

A vibrant, nutrient-rich bowl with quinoa, roasted seasonal vegetables, and herbs.

This dish is low in sodium but high in flavor due to roasting and seasoning with herbs and lemon.

It works beautifully for lunch, dinner, or meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp black pepper
• Juice of ½ lemon
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 400°F and line a baking sheet with parchment paper for even roasting.
• Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, oregano, and black pepper.
• Spread vegetables evenly on the baking sheet and roast for 20–25 minutes until tender and lightly browned.
• Meanwhile, combine quinoa and water in a saucepan, bringing to a boil.
• Reduce heat, cover, and simmer for 15–18 minutes until quinoa is fluffy and water is absorbed.
• Remove quinoa from heat and let it sit covered for 5 minutes.
• Fluff quinoa with a fork and transfer to a large serving bowl.
• Add roasted vegetables and drizzle with fresh lemon juice, mixing gently to combine.
• Garnish with chopped parsley before serving.

This quinoa and roasted vegetable bowl is bright, flavorful, and low in sodium.

The roasting enhances natural vegetable sweetness while herbs provide aromatic depth.

It is a satisfying, balanced, plant-based meal suitable for any time of day.

Low-Sodium Vegan Chickpea Salad Sandwich

A creamy, protein-rich chickpea salad made without added salt.

The dish relies on lemon juice, mustard, and fresh herbs to bring bold flavor.

Perfect for sandwiches, wraps, or lettuce cups for a quick, wholesome lunch.

Ingredients:

• 1 can chickpeas, rinsed and drained
• ¼ cup unsweetened vegan yogurt
• 1 tbsp Dijon mustard (low-sodium if available)
• 1 celery stalk, finely chopped
• 1 small carrot, grated
• 1 tbsp fresh dill, chopped
• 1 tsp black pepper
• 1 tsp lemon juice
• Whole-grain or gluten-free bread, for serving
• Lettuce leaves, optional

Instructions:

• Mash chickpeas in a bowl until broken down but still slightly chunky for texture.
• Stir in vegan yogurt and Dijon mustard until creamy and fully combined.
• Add chopped celery, grated carrot, dill, black pepper, and lemon juice, mixing thoroughly.
• Taste and adjust flavor by adding more lemon juice or fresh herbs if desired.
• Spread chickpea mixture onto slices of bread or inside lettuce cups.
• Serve immediately or chill in the refrigerator for up to 24 hours to allow flavors to meld.

This chickpea salad is creamy, tangy, and full of plant-based protein.

It relies on natural flavors, herbs, and lemon rather than salt.

It is perfect for a quick, wholesome vegan lunch or snack.

Low-Sodium Vegan Sweet Potato and Coconut Curry Soup

A warm, comforting soup with sweet potatoes, coconut milk, and aromatic spices.

It is rich, creamy, and naturally low in sodium while still packing bold flavor.

Ideal for cozy dinners or meal prep.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 2 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp black pepper
• Juice of ½ lime
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat to cook aromatics evenly.
• Add onion and sauté for 5 minutes until soft and translucent.
• Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
• Add sweet potato cubes, turmeric, cumin, black pepper, and vegetable broth.
• Bring to a gentle boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
• Remove from heat and use an immersion blender to puree until smooth and creamy.
• Stir in coconut milk and lime juice, heating gently without boiling.
• Adjust seasoning with additional spices or herbs if desired.
• Serve warm, garnished with fresh cilantro.

This sweet potato coconut curry soup is creamy, flavorful, and satisfying.

The spices create depth while remaining low in sodium.

It is a comforting vegan meal perfect for any day.

Low-Sodium Vegan Mediterranean Stuffed Peppers

Colorful bell peppers stuffed with quinoa, vegetables, and fresh herbs.

The dish is savory, naturally low in sodium, and full of Mediterranean flavor.

Perfect for lunch, dinner, or meal prep.

Ingredients:

• 4 bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 375°F and lightly grease a baking dish with olive oil.
• Heat olive oil in a skillet over medium heat to sauté vegetables evenly.
• Add onion and garlic, cooking for 5 minutes until softened and aromatic.
• Stir in zucchini, cherry tomatoes, oregano, and black pepper, cooking for 5–7 minutes until tender.
• Remove from heat and mix vegetables with cooked quinoa in a bowl.
• Stuff bell peppers generously with the quinoa-vegetable mixture, pressing gently.
• Place stuffed peppers upright in the baking dish and cover with foil.
• Bake for 25–30 minutes until peppers are tender but not mushy.
• Remove foil and bake an additional 5 minutes to lightly brown tops if desired.
• Garnish with fresh parsley before serving.

These stuffed peppers are colorful, flavorful, and filling.

The quinoa and vegetables absorb Mediterranean herbs naturally.

They are perfect for a nutritious, low-sodium vegan main dish.

Low-Sodium Vegan Chickpea and Spinach Stew

A rich, hearty stew packed with chickpeas, fresh spinach, and aromatic herbs.

The natural flavors of vegetables shine without the need for added salt.

It is filling, nourishing, and perfect for a comforting vegan dinner.

Ingredients:

• 1 can chickpeas, rinsed and drained
• 3 cups fresh spinach
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 red bell pepper, diced
• 2 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

• Heat olive oil in a large pot over medium heat so the vegetables cook evenly.
• Add chopped onions, carrot, and red bell pepper, sautéing for 6–7 minutes until softened and slightly caramelized.
• Stir in garlic, cumin, smoked paprika, and black pepper, cooking for 1–2 minutes to release aromas without burning.
• Add chickpeas and low-sodium vegetable broth, stirring to combine all ingredients thoroughly.
• Bring the mixture to a gentle simmer over medium-low heat, allowing flavors to meld.
• Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
• Add fresh spinach during the last 5 minutes of cooking so it wilts but retains color and texture.
• Stir in lemon juice to brighten flavors just before serving.
• Taste and adjust with additional herbs or spices if desired, without adding salt.

This chickpea and spinach stew is hearty, aromatic, and low in sodium.

The chickpeas absorb the spices, while the spinach adds freshness and color.

It is a wholesome, plant-based meal that satisfies both appetite and flavor cravings.

Low-Sodium Vegan Roasted Vegetable and Quinoa Bowl

A colorful bowl with roasted vegetables, protein-rich quinoa, and fresh herbs.

The roasting brings out natural sweetness, making it flavorful without added salt.

It is perfect for meal prep, lunch, or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• Juice of ½ lemon

Instructions:

• Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
• Toss zucchini, red bell pepper, and broccoli with olive oil, garlic powder, oregano, and black pepper, ensuring even coating.
• Spread vegetables evenly on the baking sheet to allow for proper roasting.
• Roast vegetables for 20–25 minutes, stirring halfway, until tender and lightly browned.
• Meanwhile, combine quinoa and water in a medium saucepan and bring to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes until quinoa absorbs water and becomes fluffy.
• Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
• Transfer roasted vegetables to a large bowl, add cooked quinoa, and toss gently to combine.
• Drizzle lemon juice over the top and sprinkle with fresh parsley before serving.

This roasted vegetable quinoa bowl is naturally low-sodium, colorful, and satisfying.

The roasted vegetables provide sweetness and depth while quinoa adds protein and texture.

It is a versatile meal, perfect for lunch or a light dinner.

Low-Sodium Vegan Butternut Squash and Coconut Soup

A creamy, velvety soup made with roasted butternut squash and coconut milk.

The natural sweetness of squash balances aromatic spices without the need for salt.

It is comforting, filling, and ideal for cozy dinners or meal prep.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 2 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp black pepper
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Toss cubed butternut squash with olive oil, turmeric, cumin, and black pepper.
• Spread squash evenly on the baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
• While squash is roasting, heat a pot over medium heat and sauté onion, garlic, and ginger until fragrant and softened.
• Add roasted squash to the pot along with low-sodium vegetable broth.
• Bring to a gentle simmer and cook for 5–10 minutes to allow flavors to blend.
• Use an immersion blender to puree the soup until smooth and creamy.
• Stir in coconut milk and heat gently, ensuring the soup does not boil.
• Adjust seasoning with additional spices or herbs as needed, without salt.
• Serve warm, garnished with fresh cilantro.

This butternut squash soup is smooth, creamy, and deeply flavorful.

The coconut milk adds richness while spices enhance aroma without sodium.

It is a perfect vegan, comforting meal for any season.

Low-Sodium Vegan Mediterranean Stuffed Eggplant

Eggplant halves filled with a mixture of quinoa, vegetables, and fresh herbs.

The dish is hearty, low-sodium, and rich in Mediterranean flavors.

It works well for lunch, dinner, or meal prep.

Ingredients:

• 2 medium eggplants, halved and scooped
• 1 cup cooked quinoa
• 1 cup diced tomatoes (no salt added)
• ½ cup diced zucchini
• ½ cup diced red bell pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 375°F and lightly grease a baking dish.
• Scoop out the flesh of the eggplants, leaving a firm shell to hold the filling.
• Chop the scooped flesh and set aside.
• Heat olive oil in a skillet over medium heat to sauté onions, garlic, zucchini, and bell pepper until soft.
• Add chopped eggplant flesh, diced tomatoes, oregano, and black pepper, cooking for another 5 minutes.
• Remove from heat and mix the sautéed vegetables with cooked quinoa in a bowl.
• Stuff each eggplant half generously with the quinoa-vegetable mixture.
• Place stuffed eggplants in the baking dish and cover with foil.
• Bake for 25–30 minutes until eggplants are tender but still hold shape.
• Remove foil and bake 5 minutes more if a lightly browned top is desired.
• Garnish with fresh parsley before serving.

These stuffed eggplants are flavorful, tender, and satisfying without any added salt.

The vegetables and herbs provide natural taste and richness.

It is a hearty, plant-based low-sodium meal perfect for lunch or dinner.

Low-Sodium Vegan Black Bean and Sweet Potato Chili

A robust, protein-rich chili with black beans, sweet potatoes, and bold spices.

The natural sweetness and aromatic spices replace the need for added salt.

It is hearty, filling, and perfect for a comforting vegan dinner.

Ingredients:

• 1 can black beans, rinsed and drained
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup diced tomatoes (no salt added)
• 2 cups low-sodium vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, chopped

Instructions:

• Heat olive oil in a large pot over medium heat to sauté the vegetables evenly.
• Add onion, bell pepper, and garlic, cooking for 5–6 minutes until soft and aromatic.
• Stir in chili powder, smoked paprika, cumin, and black pepper, cooking 1–2 minutes to bloom the spices.
• Add diced sweet potato, black beans, tomatoes, and low-sodium vegetable broth.
• Bring the mixture to a gentle boil, then reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
• Stir occasionally to prevent sticking and allow flavors to meld.
• Taste and adjust spices with herbs, keeping the dish low in sodium.
• Remove from heat and garnish with fresh cilantro before serving.

This black bean and sweet potato chili is hearty, filling, and aromatic.

The spices and vegetables create depth and complexity without added salt.

It is a perfect low-sodium vegan meal for dinner or meal prep

Low-Sodium Vegan Lentil and Vegetable Stew

A hearty and nourishing lentil stew rich in fiber, protein, and vegetables.

The natural flavors of carrots, celery, and tomatoes provide depth without added salt.

It is perfect for a comforting vegan meal on chilly evenings.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 3 cups low-sodium vegetable broth
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup diced tomatoes (no salt added)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions:

• Heat olive oil in a large pot over medium heat so the vegetables soften without burning.
• Add onions, carrots, and celery, sautéing gently for 6–7 minutes until tender and fragrant.
• Stir in minced garlic, smoked paprika, cumin, and black pepper, cooking 1–2 minutes to allow the spices to release aroma.
• Add diced zucchini and tomatoes, stirring to coat in the aromatic mixture.
• Pour in the rinsed lentils and low-sodium vegetable broth, stirring gently to combine.
• Bring the mixture to a gentle boil, then reduce heat to low and cover.
• Let the stew simmer for 25–30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
• Check lentils for tenderness and cook an additional 5–10 minutes if needed.
• Remove from heat and stir in fresh parsley for brightness and herbal aroma.
• Serve warm, adjusting herbs or spices to taste without adding salt.

This lentil and vegetable stew is filling, aromatic, and rich in plant-based protein.

The vegetables and herbs naturally enhance flavor.

It is a wholesome, low-sodium vegan meal ideal for lunch or dinner.

Low-Sodium Vegan Sweet Potato and Kale Curry

A vibrant, creamy curry with sweet potatoes, kale, and aromatic spices.

The coconut milk and spices add richness without the need for added salt.

It is hearty, satisfying, and perfect with rice or quinoa.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 2 cups chopped kale
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1 tsp turmeric
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp black pepper
• 1 cup low-sodium vegetable broth
• 1 cup unsweetened coconut milk
• Juice of ½ lime

Instructions:

• Heat olive oil in a large skillet over medium heat so the onion and garlic soften gently.
• Add onion, garlic, and ginger, sautéing for 5–6 minutes until fragrant and lightly caramelized.
• Stir in turmeric, curry powder, cumin, and black pepper, cooking 1–2 minutes to bloom the spices.
• Add cubed sweet potatoes and stir to coat with the spice mixture evenly.
• Pour in low-sodium vegetable broth and bring to a gentle simmer.
• Cover and cook for 15 minutes until sweet potatoes are tender but not mushy.
• Add chopped kale and coconut milk, stirring gently to combine and coat the kale.
• Simmer for an additional 5–7 minutes until kale wilts and curry thickens slightly.
• Squeeze lime juice over the curry and stir gently to enhance brightness.
• Serve warm with steamed rice or quinoa for a complete meal.

This sweet potato and kale curry is creamy, vibrant, and low in sodium.

The spices, coconut milk, and lime create a complex flavor profile naturally.

It is a nourishing, plant-based meal perfect for lunch or dinner.

Low-Sodium Vegan Mushroom Barley Soup

A savory soup combining earthy mushrooms, nutty barley, and aromatic vegetables.

The slow simmer allows flavors to deepen without needing added salt.

It is hearty, comforting, and perfect for meal prep or chilly evenings.

Ingredients:

• 1 cup pearl barley, rinsed
• 2 cups mushrooms, sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp thyme
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions:

• Heat olive oil in a large pot over medium heat so the vegetables cook evenly.
• Add onion, carrot, and celery, sautéing for 6–7 minutes until softened and fragrant.
• Stir in garlic and thyme, cooking 1–2 minutes to release aroma without burning.
• Add sliced mushrooms, stirring gently to coat them in the aromatic mixture.
• Pour in rinsed barley and low-sodium vegetable broth, mixing thoroughly.
• Bring the mixture to a gentle boil, then reduce heat to low and cover.
• Simmer for 35–40 minutes, stirring occasionally, until barley is tender and soup thickens naturally.
• Adjust seasoning with additional herbs or spices without adding salt.
• Remove from heat and sprinkle fresh parsley on top before serving.
• Serve warm with crusty bread or enjoy alone for a hearty, low-sodium meal.

This mushroom barley soup is savory, filling, and deeply aromatic.

The barley and mushrooms provide texture and richness without needing salt.

It is a comforting vegan option for lunches or dinners.

Low-Sodium Vegan Lentil and Roasted Pepper Soup

A creamy, blended soup with lentils, roasted red peppers, and aromatic herbs.

The natural sweetness of roasted peppers replaces the need for added salt.

It is smooth, comforting, and perfect for a light vegan meal.

Ingredients:

• 1 cup red lentils, rinsed
• 2 roasted red bell peppers, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, chopped

Instructions:

• Heat olive oil in a large pot over medium heat so onions soften without burning.
• Add chopped onion and garlic, sautéing for 5–6 minutes until translucent and fragrant.
• Stir in smoked paprika, cumin, and black pepper, cooking 1–2 minutes to bloom the spices.
• Add red lentils and roasted red peppers, stirring to combine evenly.
• Pour in low-sodium vegetable broth and bring the mixture to a gentle simmer.
• Reduce heat to low, cover, and cook for 20–25 minutes until lentils are tender.
• Use an immersion blender to puree the soup until smooth and creamy.
• Taste and adjust flavor with additional spices or herbs, keeping sodium low.
• Remove from heat and garnish with fresh cilantro before serving.

This roasted pepper and lentil soup is creamy, flavorful, and low in sodium.

The roasted peppers provide natural sweetness and depth.

It is a satisfying vegan soup perfect for lunch or dinner.

Low-Sodium Vegan Sweet Corn and Cauliflower Chowder

A thick, creamy chowder featuring sweet corn, cauliflower, and aromatic herbs.

It is naturally flavorful and comforting without the use of added salt.

Perfect for cozy evenings or plant-based meal prep.

Ingredients:

• 1 head cauliflower, chopped into florets
• 1 cup corn kernels (fresh or frozen)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups low-sodium vegetable broth
• 1 tsp thyme
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup unsweetened plant-based milk (optional for creaminess)
• 2 tbsp fresh chives, chopped

Instructions:

• Heat olive oil in a large pot over medium heat so vegetables cook evenly.
• Add onion and garlic, sautéing for 5–6 minutes until softened and aromatic.
• Add cauliflower florets and corn, stirring to combine with the onions and garlic.
• Pour in low-sodium vegetable broth, bringing the mixture to a gentle simmer.
• Reduce heat to low, cover, and cook for 20 minutes until cauliflower is tender.
• Use an immersion blender to blend the chowder partially or fully, depending on desired texture.
• Stir in plant-based milk for creaminess, heating gently without boiling.
• Add black pepper and thyme, adjusting flavor naturally without salt.
• Remove from heat and garnish with fresh chives before serving.
• Serve warm with bread or crackers for a satisfying low-sodium meal.

This sweet corn and cauliflower chowder is creamy, naturally sweet, and aromatic.

The cauliflower and corn create a velvety texture while herbs provide depth.

It is perfect for a cozy vegan lunch or dinner.