Nightly Meal: Busy day = Vegan Corn Dogs and Sweet Potato Tots for the kids

For lunch today, I veganized a creamy jalapeño soup! Here’s how I did it.

The recipe I used it from here and I just did an ole switch-a-roo on a couple of ingredients.

Here is the list of ingredients:

• 4 green jalapeno peppers
• 1/2 cup carrots, peeled and chopped (roughly 2 carrots)
• 1/2 cup onion, peeled and chopped (roughly 1 small onion)
• 2 cloves garlic, peeled and minced
• 2 tbsp olive oil
• 3 Tbsp butter, softened (I used Earth Ballance butter)
• 1/4 cup flour
• 2 1/2 cups broth (chicken or vegetable) (Switched for Better Than Bouillon, No Chicken Base)
• 1/2 cup heavy whipping cream or milk (Used coconut milk instead of)
• Salt and pepper
• 1/2 cup tomatoes, chopped and peeled (I mixed in a tablespoon of tomato paste)

Simple easy conversion to make this dish vegan friendly.