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 satisfying!
Warm and cozy bowls of soup are constantly craved throughout the autumn and winter around here. This creamy vegan chowder has total seafood vibes, yet with no seafood in sight, thanks to oyster mushrooms. The mushrooms, potatoes, brazil nuts, and tempeh bacon crumbles make this chowder so comfy and satisfying. I like to serve with all the toppings mentioned so that everyone around the table can add what they like.
Ingredients
The following simple whole-food ingredients are needed for this chowder.
Ingredients include:
Brazil nuts or cashews: 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!). Note: These require pre-soaking.
Plant-based milk: Any plain plant-based milk will do. Just make sure it's unsweetened and plain. Soy, oat, or almond milk are all good options.
Onion: Either yellow or white onion works well. Red will like alter the color unless you don't blend them.
Oyster mushrooms: These actually (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, and are more typically found in US grocery stores.
Celery: A nice based to the chowder.
Jalapeno: I really love the jalapeno flavor. If you don't have any, you can sub with a different green pepper or bell peppers.
Garlic: An important flavor addition.
Old Bay seasoning: A chowder classic. Don't have Old Bay seasoning? You can sub with ½ celery seeds and ½ smoked paprika.
Thyme: Fresh is best; dried works, too.
Paprika: Smoked or regular, whichever is your preference.
Nutritional yeast: Brings some umami. Another option would be a small amount of miso paste.
White wine: Optional. It adds a nice depth to the flavor.
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.
Veggie broth: I use a low-sodium type.
Toppings
While optional, they add flavor, texture, and nutrition to the chowder. For a heartier chowder, 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.
- tempeh bacon (recommended, really enhances the chowder!)
- chopped scallions or chives
- lemon squeeze
- microgreens
- parsley
- fresh thyme
- tomatillos, chopped or roasted
- Smoky Hemp Heart Seasoning (so good with it!)
Instructions
Make the cream: At least a couple hours before prep, soak the brazil nuts or cashews in filtered water to cover. To start prep, drain and blend the nuts with the plant-based milk and set aside.
Bacon (optional): 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, or an oven for 15-20 minutes. The tempeh can go in as the air fryer/oven heats up.
Mushrooms: Preheat your soup pot, then sauté the chopped mushrooms. Once softened and browned, set the mushrooms aside on a plate or in a bowl.
Aromatics: Preheat your soup pot, then sauté the onions and chopped mushrooms. Once softened, add the celery and sauté about 5 minutes. Add the garlic and jalapeño, if using, and sauté one more minute. Stir in the herbs and spices including the nutritional yeast, then add the wine (if using).
Boil: 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 15-20 minutes, stirring now and then. When the potatoes can be pierced smoothly with a fork, turn off the heat.
Blend: Use an immersion blender to blend the soup just enough to be creamy or until fully blended, whichever you prefer. Stir in the mushrooms, then serve with the garnishes, if using.
Serving and storing
Serve with your favorite toppings. Store any leftovers in a sealed refrigerated container for a few days or in the freezer for up to a few months.
Pairings
These recipes pair well with this chowder:
The Recipe
Oyster Mushroom Chowder
Equipment
- air fryer or oven
- blender
- stovetop
- measuring cups and spoons
Ingredients
- ½ cup brazil nuts or cashews, soaked for 2 hours minimum
- 4 cups plant-based milk
- 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 (preferred), stems removed
- 2 teaspoons Old Bay seasoning or 1 teaspoon celery seeds and 1 teaspoon smoked paprika
- ¼ cup nutritional yeast
- ¼ teaspoon black pepper
- ½ cup dry white wine optional
- 1 ½ pounds potatoes yellow or white, chopped
- 4 cups vegetable broth
Toppings
- 1 package tempeh bacon
- 1 scallion sliced
- 4 lemon wedges
- ¼ cup microgreens
- tomatillos chopped or roasted
- ⅓ cup Smoky Hemp Heart Seasoning
- fresh thyme
- parsley
Instructions
- Make cream: Soak the nuts in filtered water for at least 2 hours. Then, drain and blend them with the milk in a high speed blender until smooth. Set aside.
- Bacon (optional): 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, or an oven for 15-20 minutes. The tempeh can go in as the air fryer/oven heats up.
- Mushrooms: Preheat your soup pot, then sauté the chopped mushrooms. Once softened and browned, set the mushrooms aside on a plate or in a bowl.
- Aromatics: Preheat your soup pot, then sauté the onions and chopped mushrooms. Once softened, add the celery and sauté about 5 minutes. Add the garlic and jalapeño, if using, and sauté one more minute. Stir in the herbs and spices including the nutritional yeast, then add the wine (if using).
- Boil: 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 15-20 minutes, stirring now and then. When the potatoes can be pierced smoothly with a fork, turn off the heat.
- Blend: Use an immersion blender to blend the soup just enough to be creamy or until fully blended, whichever you prefer. Stir in the mushrooms, then serve with the garnishes, if using.
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