I’ve been on a vegan “seafood” or C-Free Food as I’ve called it {cruelty-free food}. Being born in New England where most of my family still resides to this day, clam chowder is an absolute must-have.
Well that was before I transitioned to a vegan lifestyle. Clam chowder just doesn’t fit the guidelines. It is one of the many seafood meals I have missed and craved at times. Seafood used to be a big part of my family diet. That was before, now we no longer consume any animals of the sea. I never had that guilty conscious because I didn’t know better I didn’t know the truth. Now that I know, I understand the pain that even fish feel. It hurts my heart to remember all the animals I ate in the past. It grosses me out to my core as well. YUCK! I can’t even think about eating animal meat anymore it makes me sick to my stomach.
This recipe is as close as I’ve got to real “clam” chowder. It’s a possible hit or miss, but just adjust it to your liking.
Preparing the “Clams”
To begin, in a large pot over medium heat add in your vegan butter and chopped mushrooms. Let them cook about 5-6 minutes. You want them tender but not too soft.
Then, add in your white grape juice. Mix the mushrooms into the juice. Cook the mushrooms until all the juice has been absorbed.
Next, add in the old bay seasoning. Mix that into the mushrooms and cook another 1-2 minutes.
Remove the mushrooms from the pot and set aside in another dish until ready to add in.
Preparing the Non-Dairy “Cream”:
In a microwave safe bowl add your chopped cauliflower and cover with water. Microwave the cauliflower for 2 minutes. Drain and rinse the cauliflower.
Then, add the steamed cauliflower, your choice of non-dairy milk, vegan butter, himalayan salt and ground black pepper to your high speed blender.
Pulse until the mixture is smooth and creamy. It should only take a minute. Then set aside until ready to use.
Preparing the Chowder Base:
Now, back in the same large pot add the vegan butter, minced onion, sliced carrots, frozen corn dried thyme and onion powder.
Let the vegetables cook until the onions become translucent about 5 minutes.
Then, add in the all-purpose flour, chopped potatoes and mix everything until it’s fully combined.
Next, add in the vegetable stock and your choice of non-dairy milk. Stir the soup until everything is distributed throughout.
Now, add in the cauliflower “cream” and mix everything again. Let the chowder simmer for 15 minutes.
Finally, add in the mushroom “clams” and fresh parsley. Simmer an additional 2 minutes to just heat everything throughout the chowder.
Continue to stir the chowder so it doesn’t stick to the pot. Then serve in individual bowls and enjoy!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
- 1 teaspoon Vegan Butter
- ½ cup Mushrooms chopped
- ⅓ cup White Grape Juice
- ½ teaspoon Old Bay Seasoning
- 1 cup Cauliflower steamed
- ¾ cup Plant-Based Milk
- 1 tablespoon Vegan Butter
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Vegan Butter
- ½ Yellow Onion minced
- 3 Carrots sliced
- ½ cup Corn frozen
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- 3 tablespoons All-Purpose Flour
- 1 Potatoes “Russet” peeled and diced
- 3 cups Vegetable Stock
- ½ cup Plant-Based Milk
- ¼ cup Fresh Parsley
Ingredients
For the “Clams”
For the Non-Dairy Cream:
For the Chowder Base:
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- To begin, in a large pot over medium heat add in your vegan butter and chopped mushrooms. Let them cook about 5-6 minutes. You want them tender but not too soft.
- Then, add in your white grape juice. Mix the mushrooms into the juice. Cook the mushrooms until all the juice has been absorbed.
- Next, add in the old bay seasoning. Mix that into the mushrooms and cook another 1-2 minutes.
- Remove the mushrooms from the pot and set aside in another dish until ready to add in.
- In a microwave safe bowl add your chopped cauliflower and cover with water. Microwave the cauliflower for 2 minutes. Drain and rinse the cauliflower.
- Then, add the steamed cauliflower, your choice of non-dairy milk, vegan butter, himalayan salt and ground black pepper to your high speed blender. Pulse until the mixture is smooth and creamy. It should only take a minute. Then set aside until ready to use.
- Now, back in the same large pot add the vegan butter, minced onion, sliced carrots, frozen corn dried thyme and onion powder. Let the vegetables cook until the onions become translucent about 5 minutes.
- Then, add in the all-purpose flour, chopped potatoes and mix everything until it’s fully combined.
- Next, add in the vegetable stock and your choice of non-dairy milk. Stir the soup until everything is distributed throughout.
- Now, add in the cauliflower “cream” and mix everything again. Let the chowder simmer for 15 minutes.
- Finally, add in the mushroom “clams” and fresh parsley. Simmer an additional 2 minutes to just heat everything throughout the chowder
- Continue to stir the chowder so it doesn’t stick to the pot. Then serve in individual bowls and enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
