Vegan Clam Chowder Gf Food

5-INGREDIENT VEGAN CLAM CHOWDER

Steps:

• Chop potatoes into cubes and parboil on high in a medium pot for 5-10 minutes until cooked halfway through.
• Meanwhile, saute mushrooms and green onion tops (in a little oil) in a large pot. Add parboiled potatoes to the pot and stir.
• Shred sushi nori with your hands and add it to the mushrooms and potatoes. Add flour to the pot and stir until everything is incorporated and flour coats all ingredients.
• Add 4 cups of non-dairy milk and boil on high for 5 minutes. Add in a Old Bay if you choose.
• Simmer on low for 5-10 minutes until flavors combine.
• Season with salt and garnish with parsley (optional)

VEGAN CLAM CHOWDER (GF)

Steps:

• Heat oil in a large pan and add the leek, garlic, carrot and celery once hot
• Fry for around 10 minutes until softened
• Add the mushrooms, potatoes, stock cube, almond milk and salt + pepper, along with 600ml (2 1/2 cups) water
• Bring to the boil and simmer for around 15 minutes, until potatoes are soft enough to pierce easily with a fork
• Place the cornflour in a small bowl and dissolve in a splash of water
• Carefully stir the dissolved cornflour mixture into the soup, and heat for another few minutes until nicely thickened. It's important that you stir the cornflour in gently, otherwise you will end up with clumps
• Add extra water or almond milk if necessary

VEGAN CLAM-FREE CHOWDER

Steps:

• In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
• In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
• In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
• Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.