Vegan Clam Free Chowder 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-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.

VEGAN 'NO CLAM' CHOWDER

Steps:

• In a medium pot over medium heat, add a 1/4 cup of broth. Saute mirepoix and garlic until translucent. Add 1/2 cup of broth and mushrooms. Continue to cook over medium heat until mushrooms are soft. Add in spices, sea salt, pepper, and lemon juice. Reduce heat to low.
• Meanwhile, in a high speed blender, combine nutritional yeast, tofu, nori, and cauliflower. Blend until smooth and creamy. Pour tofu mixture into the pot, stir, and raise heat to medium. Pour in remaining broth and stir to combine.
• Bring pot to a boil then cover and reduce heat to medium-low. Cook for 30 minutes.
• Remove cover, stir in fresh parsley, and let cool completely before placing in the fridge.
• NOTE: I recommend letting this soup sit overnight or at least a few hours to thicken and to let the flavors become more prominent.
• Serve with salt and pepper to taste and more fresh parsley if desired.

ATKINS VEGETARIAN CLAM CHOWDER

Steps:

• Cook onions until translucent.
• Add clams and clam juice from both cans.
• Add soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally and enjoy!