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Thursday, July 9, 2009

Vegan mushroom "clam-less" chowder.

Somebody in my life who's been dipping their toe in the waters of vegetarian eating has been wanting New England-style clam chowder. This is a recipe mash-up that I came up with that works pretty well. Still missing that sea-food-y taste, but I think if I add powdered kelp, we may get even closer. IMO, it also needs some acid, like lemon. No matter, this tastes great! (Warning: a bit high in sodium...) Due to the mushroom base, this chowder comes out more brown than classic white, but it's still better than that nasty NY/Jersey red business they call "chowder" 0.o
  • 1 large onion, chopped
  • 2 cloves garlic, chopped roughly
  • 2 tbsp Earth Balance butter sub
  • 4 medium (1 lb. total) red potatoes, diced
  • 2 cups vegetarian broth
  • 2 cups crimini mushrooms, torn into chunks
  • 1 cup frozen corn kernels (I used fire-roasted from Trader Joe's)
  • 1-2 cups celery-chopped (with leaves)
  • 1/4 cup minced fresh parsley
  • 2 bay leaves
  • Freshly-ground black pepper (to taste)
  • 1 tbsp smoked paprika
  • 1 tsp Old Bay seasoning
  • 1/2 tsp sage
  • 2 boxes IMAGINE-brand potato-leek soup -OR- 4 cans creamy potato soup of choice, -OR- make your own potato soup.
  • 1tbsp Wondra gravy thickener.

  1. Steam fry the onion in the butter sub 3min. Add garlic and steam from 4-5 min more.
  2. Add in mushrooms and veggie oyster sauce and steam fry 3-4 more min, or until the mushrooms start to release their juice.
  3. Add potatoes, celery and corn. Stir and combine with other ingredients. Add broth and bring to a simmer.
  4. Lower heat and add in potato soup and seasonings. Bring to boil, stirring regularly. Reduce to low and simmer for 20min, or until potatoes are tender.
  5. Whisk the Wondra or like thickener into 1/4 cup warm water, then add to soup pot and stir. Turn off heat and let stand.

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