Vegan "Clam" Chowder
Modified this to make vegan for a chowder competition, but we ended up not being able to attend, and I was also a little nervous not because it didn't taste amazing because we all really liked it, but because it was heavy on mushrooms which I know a lot of people don't like (or at least people in my family and friend group). The artichokes were so key, and it had that chowder consistency and savory and ocean type taste. Old Bay is vegan. Seaweed is vegan. Also this recipe is Gluten Free. If you don't like mushrooms you might be able to double up on the potatoes and artichokes.
Ingredients
- 1 small red onion, chopped
- 12 white mushrooms, chopped
- 8 ounces artichoke hearts, chopped
- 4 celery stalks, chopped
- 3 cloves garlic, chopped
- 2 large Russett potatoes, diced into 1-2 inch cubes
- 1 tablespoon olive oil
- 1/2 cup oat milk
- vegetable broth or vegetable stock
- salt & fresh ground black pepper
- handful of chopped dill
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Slap Your Mama Cajun spice
- 1 teaspoon seaweed flakes
- 1 teaspoon Old Bay seasoning
Steps
- In a large soup pot or Dutch oven, heat olive oil until hot, add onions, mushrooms and celery and saute to cooked, but still firm and add in garlic. Add diced potatoes and enough vegetable broth to cover the potatoes and bring to a boil. Reduce to a simmer and cook for about 8-10 minutes. You want them cooked but still firm. The starch of potato water makes good base. Add the artichokes, oat or coconut milk (amounts vary depending on how thick you want it), dill, other spices, salt and pepper to taste. Simmer for another 5 – 7 minutes.