Description
A hearty and creamy 5-ingredient vegan clam chowder that uses mushrooms and shredded sushi nori to replicate the flavors of traditional clam chowder. This comforting soup is thickened with flour and made creamy with non-dairy milk, perfect for a quick and satisfying vegan meal.
Ingredients
Soup Ingredients
- 12 oz mushrooms (half a 24 oz pack or 3/4 of a 16 oz pack)
- 4 medium potatoes, chopped into cubes
- 1 sheet sushi nori, shredded into pieces
- 4 heaping tablespoons flour (gluten-free flour can be used)
- 4 cups non-dairy milk (almond milk, oat milk, or flax milk)
- 1 Green Onion Top (optional)
- 1 teaspoon Old Bay seasoning (optional)
- Salt, to taste
- Parsley for garnish (optional)
- Oil for sautéing (e.g., olive oil or vegetable oil)
Instructions
- Parboil Potatoes: Chop the potatoes into cubes and parboil them in a medium pot of boiling water on high heat for 5-10 minutes until partially cooked but still firm.
- Sauté Mushrooms and Green Onion: While the potatoes parboil, heat a little oil in a large pot and sauté the mushrooms along with green onion tops (if using) until they are tender and fragrant.
- Add Potatoes and Nori: Drain the parboiled potatoes and add them to the pot with the sautéed mushrooms and green onions. Then add the shredded sushi nori, mixing well to combine the seafood-like flavor.
- Incorporate Flour: Sprinkle the flour over the mushroom, potato, and nori mixture, stirring thoroughly so all ingredients are coated and flour is evenly distributed to help thicken the chowder.
- Add Non-Dairy Milk and Boil: Pour in the 4 cups of non-dairy milk and bring the mixture to a boil over high heat for about 5 minutes, stirring occasionally to prevent sticking and help thicken.
- Simmer and Season: Reduce heat to low and simmer the chowder for 5-10 minutes to let the flavors meld together. Add Old Bay seasoning if desired, and season with salt to taste.
- Garnish and Serve: Serve hot, garnished with chopped parsley if you like, enjoying a creamy, vegan twist on classic clam chowder.
Notes
- Adjust the amount of flour to achieve your preferred chowder thickness.
- Use gluten-free flour to make this recipe gluten-free.
- Old Bay seasoning is optional but adds a classic seafood flavor.
- Non-dairy milk options such as almond, oat, or flax milk work well; avoid sweetened varieties.
- Parsley garnish adds freshness but is optional.
- Make sure to shred the sushi nori finely to distribute flavor evenly.
- This recipe serves 2 but can be scaled up easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan American
