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Home » soup

Oyster Mushroom Chowder

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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!

Three bowls of vegan chowder surrounded by ingredients

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.

Jump to:
  • Ingredients
  • Instructions
  • Serving and storing
  • Pairings
  • The Recipe
  • Comments
hands reaching for one of three bowls of soup

Ingredients

The following simple whole-food ingredients are needed for this chowder.

Ingredients to make vegan oyster mushroom 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!)
Soup garnishes including tempeh bacon

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.

garnishing a bowl of oyster mushroom chowder

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.

A spoonful of chowder showing mushroom texture

Pairings

These recipes pair well with this chowder:

  • A ramekin of smoky hemp heart seasoning
    Smoky Hemp Heart Seasoning Mix
  • Roasted Tomatillos, Oil-Free
  • A plate of bacon bits made using red quinoa.
    Quinoa Bacon Bits
  • A platter of homemade artisanal rosemary olive crackers with sliced watermelon radishes and hummus.
    Homemade Vegan Rosemary Crackers

The Recipe

a bowl of vegan oyster mushroom chowder with vegan bacon and other toppings

Oyster Mushroom Chowder

A vegan nod to traditional chowders, this chowder recipe utilizes oyster mushrooms, which actually have a slight seafood flavor. Creamy, oil-free, gluten-free, easy to make, and so satsifying!
5 from 13 votes
Print Pin Rate SaveSaved!
Course: Main Course, Soup
Cuisine: vegan
Lifestyle: Vegan
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Pre-soak time: 2 hours hours
Total Time: 40 minutes minutes
Servings: 6
Fiber: 6.89g
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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.

Notes

This chowder can be kept in the refrigerator for a few days or a few months in the freezer.

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Oyster Mushroom Chowder
Serving Size
 
0 g
Amount per Serving
Calories
384.16
% Daily Value*
Fat
 
13.41
g
21
%
Saturated Fat
 
2.62
g
16
%
Polyunsaturated Fat
 
4.55
g
Monounsaturated Fat
 
3.36
g
Sodium
 
733.26
mg
32
%
Potassium
 
1083.8
mg
31
%
Carbohydrates
 
51
g
17
%
Fiber
 
6.89
g
29
%
Sugar
 
16.75
g
19
%
Protein
 
16.48
g
33
%
Vitamin A
 
813.63
IU
16
%
Vitamin C
 
34.47
mg
42
%
Calcium
 
330.87
mg
33
%
Iron
 
4.59
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

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4.85 from 13 votes (13 ratings without comment)

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Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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