Vegan Potato Leek and Corn Chowder

Ingredients

• 240 millilitres vegetable stock ([or 1-2 tablespoons of oil or vegan butter])
• 530 grams potatoes ([diced])
• 430 grams leeks ([3-4 small leeks or 2 larger, sliced.])
• 150 grams sweetcorn ([fresh, tinned or frozen.])
• 150 grams peas ([fresh, tinned or frozen.])
• 130 grams celery ([About 2 stalks, thin sliced])
• 4 cloves garlic ([minced or fine chopped])
• 1 tablespoon dried mixed herbs
• 1 bay leaf
• 2 teaspoon garlic powder
• 150 grams firm tofu ([chopped into bitesize pieces, or replace with a 400g, 14oz can butterbeans or cannellini beans, drained.])
• 2 tablespoon plain flour ([all-purpose flour or use gluten-free flour])
• 1 litre vegetable stock
• 375 millilitres plant-based milk ( [or your usual milk])
• 4 tablespoon nutritional yeast flakes
• 180 millilitres plant-based cream ([use more or less as preferred, drizzle cream over each serving])
• 6 tablespoons chives ([or spring onions, sliced small])

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