Directions

1. To start, roast poblanos over gas flame or broil in the oven turning occasionally until poblanos are blistered on all sides. Remove from flame or broiler, and wrap in foil or vessel that can allow to be covered as they cool. This will help make the skins of the poblanos easy to remove .

2. For the chowder: heat water in a saucepot over medium high heat with potatoes and bring to a simmer. Add in mushroom brainiac, white beans and stir to combine. Cover and steam until potatoes have softened, approximately 10-15 minutes. Stir in oat buttermylk powder and yogurt. Stir to combine. 

3. While the potatoes are simmering, toss leeks with half of the olive oil. Season with a little sparkle salt and place in 425 oven. Roast until crispy and lightly golden about 5-7 minutes. 

4. Heat remaining olive oil in saute pan and add onions, tempeh, sliced mushrooms and roasted poblanos. Season with a little sparkle salt and saute approximately 3-5 minutes or until most of the liquid is removed from mushrooms and onions begin to lightly caramelize.

5. Time to serve this chowder! Ladle 6 oz. into a bowl and divide approximately 1/2 cup sautéed veg and tempeh into each one. Top with crispy leeks and enjoy every bite!