Classic, creamy Clam Chowder made vegan with the help of plant-based, whole food ingredients. Thick, rich, and full of seafood flavor without any added dairy or animal products! This hearty chowder is gluten-free, oil-free, and will make your tastebuds tingle with its savory, umami essence.
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
ATTENTION! ATTENTION! No clams were harmed in the making of this AMAZING soup. 😉
But you’d never know it.While I don’t think there is a big market for seafood loving-vegans out there, I do know that there are some people who like seafood but are allergic to it. Particularly shellfish.When I found out my cousin was coming over for this past Christmas’ dinner, I felt like I had to totally scrap my plans. You see, I am usually in charge of making the starter soup that we all eat before the main course. It’s been butternut some years, mushroom in others, and even minestrone on occasion! Whatever I decide on, I always try to come up with new, homemade recipe from scratch.Before I knew who was attending our holiday meal, I had my heart set on making clam chowder. I had a craving for it ever since I passed by a restaurant that was featuring it for lunch and knew I had to make some. My mom used to make a ‘healthy’ version all the time when I was younger, but it had been YEARS since I had a bowl of it.Well, turns out my cousin (who eats EVERYTHING, mind you) is allergic to the key ingredient of clam chowder…SHELLFISH. I was bummed to say the least and just before I turned down the blackhole that is Pinterest to hunt for some inspiration, I had an idea. A crazy idea, I’ll admit. But crazy enough that it
just might did work!I have never been so excited about a veganized version of one my favorite foods. I had my doubts that I’d be able to really accomplish what I set out to do in creating a ‘seafood-less’ seafood soup, but once I got started and racked my brain for vegan foods that taste/resemble seafood, it all came together.One thing that really made it special? Using the new Progresso Vegetable Cooking Stock. This premium line of cooking stock is about as close to homemade as you can get! Made by simmering fresh vegetables and herbs, it adds a deep, robust flavor to any soup or stew you use it in. I could really taste the difference in comparison with other stocks and broths I’ve used. High quality and an extremely complex flavor profile!In other words, PERFECT for making a classic recipe without its namesake ingredient!
Ready chow down on some chowda’?
- 32 oz Progresso Vegetable Cooking Stock
- ¼ cup unsweetened cashew milk
- ¼ cup white wine
- 2 tbsp nutritional yeast
- ½ block lite firm tofu
- 1 cup cauliflower, steamed
- 1 sheet of nori, cut into fine pieces with a kitchen scissors
- ¼ of a small head of cabbage, chopped
- 1 small yellow onion, chopped
- 2 ribs of celery, diced
- 3 carrots, diced
- 1 small celeriac, peeled and cut into small cubes
- 1 tsp liquid smoke
- 1 tbsp lemon juice
- ½ tsp paprika
- ½ tsp oregano
- 1 tsp thyme
- 1 tsp parsley
- a dash of red pepper flakes
- 2 .05 oz packages of dried mushrooms, slightly chopped
- Sauté mushrooms in white wine on medium heat until softened and rehydrated. Add vegetables, liquid smoke, lemon juice, and spices. Cook for 2-3 minutes. Add potato starch and stir to coat veggies. Stir in stock. Bring to a boil mixture to a boil and boil for 3 minutes. Meanwhile,combine nutritional yeast, tofu, cashew milk, and chopped nori in a food processor. Blend until smooth.
- Reduce heat to medium low and stir in tofu mixture. Stir to combine. Cover and cook for 30 minutes on low. Serve with salt, pepper, and fresh parsley.
Chewy mushrooms dried mushrooms (from Frieda’s) replace clams in the stew because of their awesome texture. I also used celeriac (also from Frieda’s) instead of potatoes so that you still get all the taste of hearty, starchy vegetables with less carbohydrates and heaviness. And the creaminess? Well, you have my two favorite ‘cream’ alternatives to thank for that! A velvety blend of steamed cauliflower, tofu, nutritional yeast, and nori (for that taste of the sea!) seamlessly replace the heavy cream that is used in traditional clam chowder.This soup was devoured! I am pretty sure everyone licked their bowls clean and no one even questioned how I had made clam chowder without clams because of how authentic it tasted.Since then, I’ve made this soup several times and even keep a few servings in the freezer for quick meals when I am in the rush.As a self-proclaimed seafood aficionado, I am happy to report this chowder passed the test!
But I’d love to know what YOU think! Will you accept my chowder challenge? 😉
Are you a seafood lover?
When it comes to chowder: New England or Manhattan?
What’s your favorite soup/stew?
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