VEGAN “CLAM” CHOWDER

May I interrupt my recipe introduction for this glorious Vegan “Clam” Chowder today and just have a heart-to-heart with you, friend? Before I do, don’t forget that this the First Annual Fork & Beans Gluten-Free Vegan “Seafood” Bake. We already made “Scallops” from King Oyster Mushroom stems. Next on the menu:

VEGAN “CLAM” CHOWDER

INGREDIENTS
FOR THE MUSHROOM “CLAMS”:
  • 1/2 c. roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
  • 1/4 c. white wine
  • 1/2 tsp. celery seed (not fresh celery)
  • 1 tsp. vegan butter

FOR THE SOUP BASE:
  • 1/2 medium yellow onion
  • 2 celery stalks, rinsed, finely chopped
  • 3 medium-sized carrots, chopped
  • 1/3 c. frozen corn
  • 1 tsp. dried thyme
  • 3 Tbsp. gluten-free flour
  • 1 medium potato, cut into 1″ cubes
  • 3 c. vegetable broth
  • 1/2 c. nondairy milk
  • 1/4 c. fresh parsley, chopped

FOR THE “CREAM” BASE:
  • 1 c. cauliflower, slightly steamed
  • 3/4 c. nondairy milk
  • 1 Tbsp. vegan butter
  • 1/4 tsp. salt
  • 1/4 tsp. cracked pepper

INSTRUCTIONS
FOR THE MUSHROOMS:
  • In a large saucepan (this is what you are using to make the soup so make sure it is big enough) sauté the mushrooms with the vegan butter over medium high heat.
  • Add the white wine and stir until it is completely absorbed.
  • Stir in the celery seed. Remove from heat and place the mushrooms on a separate plate.

FOR THE “CREAM” SAUCE:
  • Blend everything together in a high-speed blender. If it is too thick to blend add a tablespoon of nondairy milk at a time until desired consistency. Adjust seasonings according to preference.

FOR THE SOUP BASE:
  • Over medium-high heat, sauté the onions, celery, carrots, corn, and thyme together until the onions are translucent.
  • Throw in the gluten-free flour and mix until well-combined.
  • Add the broth and nondairy milk. Bring to a boil, stirring often.
  • Add the potatoes and cream base. Allow to fully heat through (approx. 10-15 minutes).
  • Add the mushrooms and chopped parsley last and heat another 2-3 minutes.
  • Season according to taste. Garnish with fresh parsley.