Creamy, decadent, and savory, this mushroom chowder is the perfect vegan replacement for clam chowder. Trust me. I ate three bowls.
Ingredients/ shopping list:
- 8 oz fresh shiitake mushrooms (king oyster or baby bella would also work well)
- 1 yellow onion
- 2 celery stalks
- 3-4 carrots
- 3 cloves garlic
- 2-3 large yellow potatoes
- 1 cup raw cashews
- 2 tablespoons vegan butter
- ¼ cup flour
- 2 cups vegan broth (I used better than bouillon chicken, vegetable or even vegan fish broth would work too)
- 2 cups unsweetened plant milk (I used cashew)
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dried parsley
- ½ tablespoon kelp granules (for fishy flavor)
- 1 lemon
- salt and pepper
Cooking Instructions:
Step 1.
1. Dice onion and potatoes, slice celery and carrots, mince garlic. Remove stems from mushrooms and thinly slice.
Step 2.
Step 3.
Sautee mushrooms until browned in a pan, then set aside.
Step 4.
To a large pot, add vegan butter. Let melt, then add onion, celery, and carrots. Cook for 4-5 minutes or until softened, then add garlic. Cook for 30 seconds or until fragrant. Add flour and mix.
Step 5.
Add vegan broth, plant milk, seasonings, and potatoes. Bring to a boil, then let simmer until potatoes are softened. Add browned mushrooms and cashew cream. Add salt, pepper, and seasoning to taste.
Step 6.
Serve with extra parsley, crackers, and/or vegan bacon. Enjoy!
