VEGAN NO CLAM CHOWDER
Best vegan clam chowder soup with oyster mushrooms, golden potatoes and cashew cream in a kombu seaweed broth. The ultimate Boston style clamless chowder recipe from scratch, thick and creamy, easy to make, gluten and dairy free!
Provided by Florentina
Categories Soup
Number Of Ingredients 21
Steps:
- If making your own stock start by bringing all the stock ingredients to a boil. Turn down the heat and simmer away until the stock has concentrated and reduced to 4 cups. Strain and set aside or refrigerate until needed. (it can be made a couple of days in advance if needed). Alternatively feel free to use a store bought veggie broth and add some dulse flakes or any seaweed to it to create that ocean flavor.
Nutrition Facts : Calories 231 kcal, Carbohydrate 29 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Sodium 96 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
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
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.
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