YOU CAN MAKE A VEGAN CLAM CHOWDER, AND IT’S DELICIOUS!

Erin always like to say, “Anything you can make, I can make vegan!” and this is a perfect example. This creamy, chunky, delicious vegan clam chowder is so easy to make and is the perfect comfort food for the Fall weather! This soup is made from plants, not animal products, so it’s not only delicious, but very healthy for you!! If you love chowder in a bread bowl as much as I do, you’re going to love this recipe. Renee had a blast creating it! Enjoy! #vegancomfortfood #veganchowder #crueltyfree #nodairy #dairyisscary #healthyandvegan #holidaysoup #vegan #saturdaysnackdown #janeunchained 

THE RECIPE

Ingredients:

1 yellow onion, finely chopped

2 cups grilled corn (available at Trader Joe’s)

2 cloves garlic, crushed and minced

1 1/2 teaspoon sea salt

6 cups alkaline water

1 vegetable Bouillon Cube

1 tablespoons Olive oil or Miyoko’s vegan butter for sauteing (if making the recipe WFPB, just use Vegetable Stock to simmer onions, garlic and corn

4 cups potatoes cubed (yukon or Russets work best)

2 cups raw cashews

1 cup unsweetened Soy milk

1 1/2 teaspoons Garlic Salt

2 tablespoons Nutritional Yeast

1 tablespoon Vegan Poultry Seasoning (McCormick’s brand)

1/4 teaspoon celery seed seasoning

4-6 mini sourdough bread boules

Toppings: Optional

Green onions finely chopped

Vegan Cheese Shreds

Vegan Garlic Croutons

Recipe:

– Saute onion & grilled corn with salt and crushed garlic in vegetable stock or in Miyoko’s vegan butter or Olive Oil

– in stockpot, place potatoes along with 6 cups of alkaline water. Allow to simmer for 12-15 minutes. Add vegetable Bouillon cube into pot mid way. After 15 minutes, add the onion and corn mixture.

– In a high speed blender or Vitamix, place 2 cups of raw cashews, 1 cup Soy milk, garlic salt, nutritional yeast, McCormick’s seasoning and celery seed seasoning. Blend on high until mixture is creamy. Add this mixture to your stockpot with the potatoes and corn mixture.

– For creamier soup: take 3-4 cups of the soup in the stockpot and put back into blender and mix on high speed. Then put back into stockpot and stir. Let cool before serving. With a ladle, place the chowder into sourdough bread bowls. (Follow baking instructions on package of sourdough boules. Before baking, cut out center of bread to form bowls. It only takes 5-7 minutes to bake them at 350 degrees.)

– Top with optional ingredients: Green onions, vegan cheese or croutons

See Also

Top Chef Winner Makes Mushroom Magic in The Kitchen!

A WARM BREAD BOWL OF SOUP IS PERFECTION

Fall is in the air, a crisp chill brings a craving for warm, hearty soups.  give this clam chowder a try and let us know how you liked it.  If you are interested in trying more of Erin’s tasty plant-based recipes, be sure to hop on over to the #SaturdaySnackDown page where we have a ton to choose from.  Until next time…keep cookin’!