5-INGREDIENT VEGAN CLAM CHOWDER
This easy Vegan Clam Chowder is hearty and delicious. It cooks up using just 5 ingredients and it only takes 20 minutes to make! The sushi nori, which is dried seaweed traditionally wrapped around sushi, lends the unmistakable "fishy" flavor that all clam chowders have! You can easily modify this recipe to be gluten-free by utilizing the gluten-free flour of your choice!
Provided by Victoria Yore
Categories Vegan Entrees
Time 20m
Number Of Ingredients 7
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)
Nutrition Facts : Calories 415 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGAN CLAM-FREE CHOWDER
From VegNews- "This recipe's secret ingredient- oyster mushrooms- adds an authentic texture to this winter's perfect meal-in-a-bowl. Adding a base note of natural smoke flavor completes this masterpiece, which is sure to satisfy even the most ardent- chowder traditionalists." This tastes great in a bread bowl as well!
Provided by EmilyStrikesAgain
Categories Chowders
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 221.1, Fat 13.9, SaturatedFat 2.8, Sodium 675.7, Carbohydrate 21.4, Fiber 3.6, Sugar 3.2, Protein 5.8
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