Vegan Clam Chowder

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VEGAN CLAM CHOWDER IN A SOURDOUGH BREAD BOWL II

Vegan Clam Chowder is creamy, rich, and satisfying. The other amazing trait that this soup brings is a freshness that you can only get with the hearts of palm as the star of this dish.

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WHAT YOU NEED…

Hearts of palm: can be found in cans in most stores these days. Their natural flavor can be compared to asparagus or artichoke hearts.
Onions: are a must to create the aromatic, full-flavored roundness that they bring to this chowder.
Celery: bring a mild herbal note to the dish.
Garlic: is another aromatic that adds to the roundness and gives us a slight sulphuric note.
Potatoes: We used Yukon potatoes for this chowder. They bring a nice starchiness to the chowder and a homey feel.
Kelp Granules: bring a saltiness without adding sodium plus that umami notes to replace the clam flavor.
Kombu Sheet: may seem redundant since we are adding the kelp granules but the flavors are very different. The kombu gives a huge punch of brine.

How To Make Vegan Clam Chowder

DICED POTATOES, CELERY, ONIONS, THYME, BAY LEAF AND YELLOW MISO II — All of the ingredients for vegan clam chowder.

DICED POTATOES, CELERY, ONIONS, THYME, BAY LEAF AND YELLOW MISO — Ingredients for Vegan Clam Chowder.

COOKING DICED POTATOES, YELLOW ONION, GARLIC FOR CLAM LESS CHOWDER — Sauté the onion, celery, potatoes & garlic until translucent.

COOKING DICED POTATOES, YELLOW ONION, GARLIC, KOMBU, KELP GRANULES, YELLOW MISO, THYME AND BAY LEAF FOR VEGAN CLAM CHOWDER — Next, add vermouth, white wine, bay leaf, thyme, and kombu.

ADDING SLURRY TO VEGAN CLAM CHOWDER — Then plant milk and slurry.

COOKING DICED POTATOES, YELLOW ONION, GARLIC, KOMBU, KELP GRANULES, YELLOW MISO, THYME, BAY LEAF, VEGETABLE STOCK AND PLANT MILK FOR VEGAN CLAM CHOWDER — Cook for about 30 minutes.

PUREEING VEGAN CLAM CHOWDER — Remove half of the potato, onion, and celery then pureé.

DICING HEARTS OF PALM — Slice the hearts of palm. Add to the chowder.

VEGAN CLAM CHOWDER ADDING CHOPPED PARSLEY — Then add the potato, celery, and onion back to the celery. Stir in the parsley.

VEGAN CLAM CHOWDER IN A SOURDOUGH BREAD BOWL

How to make a Sourdough Bread Bowl

SOURDOUGH BREAD, OLIVE OIL_ — Start by slicing the top off of the sourdough bowl.

cutting center of SOURDOUGH BREAD, OLIVE OIL_ — Remove the inside of the roll.

SOURDOUGH BREAD BOWL SEASONED WITH OLIVE OII, READY TO BE BAKED_ — Coat the roll with olive oil.

TOASTED SOURDOUGH BREAD BOWL SEASONED WITH OLIVE OII, READY TO BE BAKED_ — Bake until golden brown.

Chefs Tips

Chop the potato, onion, and celery into similar-sized dice.
Don’t be shy with the cashew cream, it adds a need creaminess needed for New England-style chowder.

VEGAN CLAM CHOWDER IN A SOURDOUGH BREAD BOWL

Vegan Clam Chowder

Course: Soup

Cuisine: American

Keyword: Soup, Vegan Clam Chowder

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: people

Calories: 477kcal

Author: Those Vegan Chefs

Vegan Clam Chowder is creamy, rich, and satisfying. The other amazing trait that this soup brings is a freshness that you can only get with the hearts of palm as the star of this dish.

Ingredients

2 tbsp olive oil
1 cup yellow potato large, small dice
1 cup celery small dice

1 cup onion small dice
2 Tbsp garlic sliced
pinch salt to taste

2 cups vegetable stock
2 bay leaf
½ cup dry vermouth

½ cup white wine or veg stock
3 cups plant milk
1 tsp yellow miso
½ tsp kelp granules
1 sheet kombu
3 sprigs thyme
¼ cup cashew cream see recipe
8 oz. hearts of palm cup into rounds

Slurry

4 tbsp flour
½ cup plant milk

Sourdough Bowl

sourdough bread rolls optional for Bowl

Instructions

Warm a large pot on medium heat. Sauté potato, celery, carrot, onion, and garlic until soft and translucent. Add dry vermouth, white wine, vegetable stock, bay leaf, plant milk, kelp granules & kombu sheet.
In a small bowl, combine flour and ½ cup plant milk, and stir until combined to make a slurry. Add to the pot slowly while stirring. Increase heat to medium, and stir occasionally until it thickens. Add salt to taste. Cook for 30 minutes, until potatoes are tender.
Remove the kombu sheet, thyme sprigs, and bay leaves. Using a spider strainer, remove half of the potato, celery, and onion mixture and set aside.
Puree until smooth.
Add cashew cream and whisk to combine. Add the potato, celery, and onion mixture back in.
Add hearts of palm. Continue to cook for 5 more minutes or until the hearts of palm are warm.
To serve in a Sourdough Bread Bowl, cut the top off a medium sized Sourdough roll, remove the bread on the inside, toast in oven with “lid” & Excess bread on the side.
Spoon in Chowder and enjoy!

Notes

Nutritional values are an estimate.

Nutrition

Calories: 477kcal | Carbohydrates: 65g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 667mg | Potassium: 1646mg | Fiber: 6g | Sugar: 30g | Vitamin A: 840IU | Vitamin C: 21mg | Calcium: 359mg | Iron: 5mg