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Flavorful Vegan “Clam” Chowder

Fun fact : I’ve never actually had clam chowder, so when Will requested for me to make an Flavorful Vegan “Clam” Chowder one day, I wasn’t sure how I’d pull it off, but I was determined. Of course I’m not going to go eat clam chowder in the name of science, so I looked at some recipes for clam chowder and read reviews, then made a few different batches for the family to get an idea on how it needed to taste. You’re going to have to trust them that it taste like it should, but I can at the very least attest that it is DELICIOUS!

The most important part is to mimic the clams. Mushrooms were the easy answer as the substitute. I just used baby bella mushrooms because they are just easier to get your hands on, but oyster mushrooms would also be a great substitute. Sliced mushrooms work good because they are naturally a little slimy and chewy, like a clam. A water and red wine vinegar marinate is perfect for giving the mushrooms that sea water bite. To marinate mushrooms, you want to put them in a bowl with 5 cups of water and add in the red wine vinegar. Then set another, similar sized, bowl on top to push the mushrooms under the water. Set aside for at least 20 minutes. The longer they marinate, the stronger the “clam”/seafood flavor will be in the mushrooms.

While the mushrooms marinate, chop the onion, celery, carrots and potatoes. Mince the garlic clove. Heat oil in a large pot, over medium heat. Then add the onion, celery, and carrots. Sautee for 10 minutes, then add the minced garlic and sautee for 2 more minutes. Mix in the flour, then slowly mix in the water and Vegetable Better Than Bullion paste until well combined. Add the thyme, bay leaf, parsley, salt and pepper, and chopped potatoes. Drain the marinating mushrooms and add them to the soup along with another teaspoon of red wine vinegar.

Mix in the non dairy milk and give it all a good stir. Continue to cook, stirring often, for 20-25 minutes, or until the potatoes are completely cooked and softened. Remove the bay leaf. Now, take a potato masher (or a fork) and mash the potatoes in the soup to thicken it up.

Remove from the heat, let cool before serving. Bowl up with some oyster crackers and ENJOY!

Flavorful Vegan “Clam” Chowder

Servings: 8
Prep time: 30 minutes
Cook time: 45 minutes

Ingredients:
  • 8oz mushrooms of choice – sliced
  • 5 cups of water + 1 1/2 tbsp red wine vinegar
  • 1 medium onion – chopped
  • 2 medium carrots – sliced
  • 2 celery stalks – chopped
  • 4 medium russet potatoes – chopped
  • 1 large garlic clove
  • 1/3 cup olive oil
  • 1/2 cup all purpose flour
  • 6 cups of water + 1 tbsp Vegetable Better Than Bullion paste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 bay leaf
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup non dairy milk
Steps:
  1. Marinate the sliced mushrooms in a bowl of 5 cups of water with 1 1/2 tbsp of red wine vinegar for at least 20 minutes.
    *Put a bowl over the top of them to keep them from just floating on top.
  2. While the mushrooms are marinating, heat the oil over medium heat in a large pot.
  3. Sautee the onion, carrots, and celery for 10 minutes, then add the minced garlic and contine sauteeing for another 2 minutes.
  4. Mix in the flour, then slowly add the water and Vegetable Better Than Bullion paste and mix until well combined.
  5. Stir in the thyme, bay leaf, parsley, salt and pepper, and chopped potatoes into the soup.
  6. Drain the mushrooms and add them to the soup.
  7. Pour in the milk and mix in.
  8. Cook for 20-25 minutes, or until the potatoes have softened, stirring often.
  9. Remove the bay leaf. Mash the potatoes in the soup to thicken. Remove from heat and allow to cool before serving

Amanda
PP

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