Vegan Clam Chowder
King oyster mushrooms stand in for clams in this thick, creamy chowder, seasoned with dried seaweed to add oceanic depth. A cashew-based broth replaces dairy cream while keeping the soup rich and satisfying alongside tender potatoes and celery. The whole pot is ready in about 50 minutes.
Equipment
- 1 Large pot or Dutch oven
- 1 Blender or immersion blender
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil extra virgin preferred
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups gold potatoes peeled and diced into 1/2-inch cubes
- 1 cup celery sliced thin
- 2 cups king oyster mushrooms halved and sliced into clam-like pieces
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups vegetable broth low sodium preferred
- 1 cup unsweetened coconut milk full fat, for creaminess
- 1 teaspoon white miso paste adds umami
- 1 teaspoon kelp flakes or crushed nori adds a sea-like flavor
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch sea salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat (about 350°F / 175°C). Add onions and sauté until translucent and slightly golden, about 5–7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add celery and sauté for another 3 minutes before stirring in the diced potatoes and king oyster mushrooms. Cook, stirring occasionally, for about 5 minutes until vegetables begin to soften.
- Sprinkle in thyme and smoked paprika. Stir to coat the vegetables evenly with the spices.
- Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are fully tender.
- Remove about 1 ½ cups of chowder and blend it until creamy, using a high-speed blender or immersion blender. Return the purée to the pot. This creates a beautifully creamy base while retaining texture.
- Stir in the coconut milk, white miso paste (dissolved in a few drops of warm water first), kelp flakes, and lemon juice. Simmer uncovered for 5–7 more minutes. Season with sea salt and black pepper to taste.
- Remove from heat and let the chowder rest for 5 minutes to allow flavors to meld.
Notes
- For a smokier depth, consider adding a splash of liquid smoke or finely chopped roasted mushrooms.
- For nut-free creaminess, blend ⅓ cup cooked white beans into the chowder instead of coconut milk.
- To speed up mushroom prep, shred the stems with a fork to mimic clam texture before slicing.
Nutrition
Calories: 371kcalCarbohydrates: 41gProtein: 9gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1075mgPotassium: 1333mgFiber: 8gSugar: 9gVitamin A: 1100IUVitamin C: 33mgCalcium: 61mgIron: 4mg
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