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!
Prep Time20 minutesmins
Cook Time20 minutesmins
Pre-soak time2 hourshrs
Total Time40 minutesmins
Course: Main Course, Soup
Cuisine: vegan
Diet: Vegan
Servings: 6
Calories: 384.16kcal
Equipment
air fryer or oven
blender
stovetop
measuring cups and spoons
Ingredients
½cupbrazil nutsor cashews, soaked for 2 hours minimum
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.