Saturday, April 27, 2013

Vegan Clam Chowder

Vegan Clam Chowder

I have to admit it...I LOVED Clam was always something I craved when I was a meat eater back in the day and something I think back on a lot. Clam chowder usual a staple on any good diner or restaurant menu because it is just so comforting. It is a true definition of comfort food with its rich creamy broth and hearty ingredients mixed in, you are sure to crave it over and over. This recipe is no different, it takes those same elements in clam chowder and makes it even that much more craveable. The mushrooms that replace the clams in this recipe will shock you with the texture similarities and the flavor is spot on. I particularly love this recipe for the fact that it not only could fool any chowder lover but it kicked my craving for the none vegan dish. Now with this I do not have anything to think back on. Serve with bread or crackers and a nice garden salad. Enjoy!

Vegan Clam Chowder


-3 Tablespoons vegan butter
-1 Tablespoons olive oil
-1 small to medium yellow onion, chopped
-2 celery stalks, diced
-2 carrots, diced
-3 cups peeled medium-diced potatoes (2 large russet potatoes)
-2 sprigs fresh thyme (1/2 teaspoon dried)
-1/8 teaspoon smoked paprika
-Pinch nutmeg
-1 sheet roasted nori (seaweed used for sushi, comes in a pack with 10 sheets) 
-2 large bay leaves or 4 small bay leaves
-1 Tablespoon finely minced parsley (dried or fresh)
-2 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1 Tablespoon Nutritional Yeast
-4 cups water + 1 teaspoon vegan pork bouillon
-1/2 cup all-purpose flour
-4 cups full fat canned coconut milk
-2 cups chopped fresh oyster mushrooms
-1/2 cup vegan bacon, finely diced


Melt 3 tablespoons vegan butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 5 minutes, or until translucent. Add the celery, carrots, potatoes, oyster mushrooms, bacon, salt, and pepper and saute for 10 more minutes. 

Chopped Oyster Mushrooms
Sauteed Veggies & Vegan Bacon
Once you have your veggies sauteed, add in your flour and mix to combine the flour and butter & oil in the the pot. Cook for 1 to 2 minutes, once all your veggies are coated and flour combined/cooked out, add in your herbs (thyme, bay leaves, and parsley) for simmering.

Herbs Added to the Chowder
Add the water, nutritional yeast, and vegan pork bouillon and stir to combine. Bring the mixture up to a simmer. 
Potatoes, Water, & Seasonings Go In
Once up to a simmer, add in coconut milk and seaweed sheet and bring to a low boil. Cook for 25 to 35 minutes or until the veggies are tender. 

Coconut Milk & Seaweed Sheet Added
Once the veggies are tender and chowder has thickened, taste for salt and pepper and remove the seaweed sheet, thyme stems, and bay leaves. The seaweed sheet may break up a little but just use tongs and it will be able to pick out. Serve the chowder hot right out of the pot. Pairs great with crackers or bread and a nice garden salad. With plenty of leftovers, it makes a yummy lunch or second dinner. Enjoy!

Finished  & Thickened Chowder


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