You heard correctly. New England Vegan Clam Chowder is a soup that is a meal within itself. A soup so chock-full flavor, veggies, you'll have some happy soupers!
1 1/2cupsmushrooms chopped roughlyshitake, oyster, or Bella
1/2cupwhite wine
1tablespoonGF Flour
Vegan Chowder
1tablespoonvegan butteror olive oil
1cuponionsdiced
3clovesgarlicminced
1/2cupcelerydiced
1/2cupcarrotsdiced
2cupsred potatoescubed
4cupsvegan broth
1teaspoonsBraggs Sea Kelp Delight Seasoning or 1/2 sheet of Nori finely chopped
1/2teaspoondried thymeor 1 sprig
2bay leaves
1/4teaspoonfreshly ground pepper
1/2cupfresh or frozen corn
Garnish
fresh parsley
paprika
Instructions
Cream Sauce
Using a food processor or blender add in cooked cauliflower, creamer and nutritional yeast. Blend until smooth. Set aside.
Mushroom Clams
Using large saucepan or dutch oven melt vegan butter over medium heat add in mushrooms. Brown for 3-5 minutes stirring so they don't stick. Add in wine continue stirring for an additional few minutes. Sprinkle flour over mushroom mixture until well-blended. Remove from pan and set aside.
Clam Chowder
Using same pan, melt butter. Add in onion, garlic, celery, and carrots. Cook until onion is translucent about 8 to 10 minutes medium heat stirring occasionally.
Once the onion mixture is cooked, stir in mushrooms, potatoes, broth, Braggs seasoning, thyme, and bay leaves. Bring to a boil. Reduce heat to low cook until potatoes are tender about 30 to 40 minutes.
Pour in the cream mixture and corn into the soup. Re-heat for 10 minutes.
Serve in individual bowls. Sprinkle with paprika and top with fresh parsley or thyme. Enjoy!