A vegan nod to traditional chowders, this chowder recipe utilizes the oyster mushroom, which actually have a slight seafood flavor. Creamy, oil-free, gluten-free, easy to make, and so satsifying!
Warm and cozy bowls of soup are constantly craved throughout the autumn and winter around here. This creamy vegan chowder is comfy and satisfying, thanks to oyster mushrooms, potatoes, brazil nuts, and tempeh bacon crumbles. I like to serve with all the toppings mentioned available for everyone around the table to add what they'd like.
The oyster mushroom
This chowder has total seafood vibes, yet no seafood or even seaweed in sight. That's because it utilizes oyster mushrooms, which somehow have a hint of seafood flavor. If you'd like even more of that flavor, or can't find oyster mushrooms, you could try adding some seaweed and other mushrooms. I've used pink oyster mushrooms here, which I recommend if you can find them, since they have a more enhanced seafood flavor. Grey mushrooms work great too, though.
Ingredients
Ingredients include:
- oyster mushrooms (I used a pink variety here. The kind in the store is typically the grey version.)
- yellow or white potatoes
- yellow or white onion
- cashews or brazil nuts
- a jalapeño (optional)
- celery
- white wine (optional)
- veggie broth
- plain plant-based milk
- garlic
- fresh or dried thyme
- nutritional yeast
- paprika
- Old Bay seasoning
Optional garnish ingredients are listed below.
Garnish ingredients include:
- tempeh bacon (recommended, really enhances the chowder!)
- a scallion or chives
- lemon
- microgreens
- parsley
- Smoky Hemp Heart Seasoning (so good with it!)
Instructions
Substitutions
- Nuts: I like brazil nuts the most in this recipe, they're a bit richer and flavorful. Cashews also work great, though, so if you only have cashews, go for it! That was the case when I went to shoot this recipe (I thought I had one more bag of brazil nuts, argh!).
- Potatoes: Yellow potatoes tend to be creamier, so work best here. Regular baking potatoes are just fine, though. If you peel red potatoes so that their color doesn't change the chowder color, that works, too.
- Onions: Either yellow or white onion works well. Red will like alter the color unless you don't blend them.
- OId Bay: Don't have Old Bay seasoning? You can sub with ½ celery seeds and ½ smoked paprika.
- Milk: Any plain plant-based milk will do. Just make sure it's unsweetened and plain.
- Garnishes: They are all optional. For heartiness, I would highly recommend the tempeh bacon. For flavor, I would highly recommend, again, the tempeh bacon as well as the scallions or chives and Smoky Hemp Heart Seasoning. I prefer using the dark green part of the scallion - the white part has a more intense flavor.
The Recipe
Oyster Mushroom Chowder
Equipment
- air fryer or oven
- high speed blender
- stovetop
Ingredients
- ½ cup brazil nuts or cashews, soaked for 2 hours minimum
- ½ pound oyster mushrooms chopped
- 1 medium onion chopped
- 2 ribs celery chopped
- 4 cloves garlic
- 1 jalapeño chopped
- ½ teaspoon dried thyme or 2-3 sprigs fresh, stems removed
- 2 teaspoons Old Bay seasoning or 1 teaspoon celery seeds and 1 teaspoon smoked paprika
- 3 tablespoons nutritional yeast
- ¼ teaspoon black pepper
- ½ cup dry white wine
- 1 ½ pounds potatoes yellow or white, chopped
- 4 cups vegetable broth
- 4 cups plant-based milk
Garnishes
- 1 package tempeh bacon
- 1 scallion sliced
- 4 lemon wedges
- ¼ cup microgreens
- ⅓ cup Smoky Hemp Heart Seasoning a Beautiful Ingredient recipe
Instructions
- Once the nuts have soaked for at least 2 hours, blend them with the milk in a high speed blender until smooth. Set aside.
- If garnishing with the tempeh bacon, chop the tempeh into small pieces, then spread onto parchment on an air fryer tray and air fry at 400 degrees for 10 minutes. The tempeh can go in as the air fryer heats up.
- Preheat your soup pot, then sauté the chopped mushrooms. Set aside in a bowl once browned.
- Sauté the onion for a few minutes, then add the celery and sauté about 5 minutes. Add the garlic and jalapeño, if using, and sauté one more minute.
- Stir in the herbs, spices, and wine, turning the heat up to medium high and simmering for a minute or two.
- Add the potatoes, broth, and nut/milk mixture, turning the heat up to high for a boil. Once boiling, bring it down to a simmer for 15 minutes, stirring now and then.
- Using an immersion blender, blend the soup just enough to be creamy or until fully blended, whichever you prefer. Stir in the mushrooms, then serve with the garnishes. This chowder can be kept in the refrigerator for a few days or a few months in the freezer.
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