Vegan Clam Chowder

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 35

Cook Time: 35

Servings:

Calories: 319kcal

Craving a hearty, comforting soup that's both delicious and plant-based? Look no further! In this video, we're whipping up a mouthwatering Plant-Based Vegan Clam Chowder that's sure to satisfy. We've swapped out the clams for savory shiitake mushrooms and soy curls, which perfectly mimic the texture and umami flavor of traditional chowder.

Packed with tender potatoes, creamy soy milk, and a medley of herbs and spices, this chowder delivers all the richness you love without any animal products. Join us as we walk you through each step to create this satisfying and nourishing dish that's perfect for any day of the week!

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Equipment

Sauce Pan

Ingredients

½ cup Butler soy curls optional
½ cup vegetable broth low sodium
1 onion diced
2 ribs celery diced
1-2 cloves garlic minced
3 medium potatoes russet, cubed
1 cup mushrooms shitake, sliced
½ tsp thyme
½ tsp smoked paprika
¾ tsp dulce flakes
1 bay leaf
1 ½ tbsp tamari low sodium
½ tsp cracked pepper
2 cups vegetable broth low sodium
2 cups soy milk unsweetened, or plant based milk of choice

Instructions

Soak the Butler Soy Curls in the 1/2 cup of vegetable broth for 20 minutes before starting chowder.
Sauté onions for a few minutes.
Add the celery and garlic and sauté a few minutes.
Add the remaining ingredients including the soaked Butler Soy Curls and simmer for 20-30 minutes.
Cook till desired thickness.
If you want a thicker gravy in the chowder you can use and immersion blender to blend just slightly so that you don't blend up all of the vegetables.

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Nutrition