Oyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.
Clam-Free Chowder
Yields 4 servings
Ingredients
- 2 tablespoons vegan butter
- 8 ounces oyster mushrooms, chopped
- 1 yellow onion, chopped
- 1 celery rib, minced
- 1 garlic clove, minced
- 2 cups peeled and diced potatoes
- 2 bay leaves
- 1 teaspoon dulse or nori flakes
- ½ teaspoon dried thyme
- ½ teaspoon Old Bay seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups vegetable broth
- ¼ teaspoon liquid smoke
- ½ cup raw cashews, soaked in hot water for 1 hour, then drained
- 2 cups unsweetened almond milk
- 1 tablespoon minced fresh parsley
Instructions
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Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke.
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While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley.
Recipe Notes
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
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