Vegan Clam Chowder Recipe

Imagine a brisk autumn evening, the golden leaves rustling outside as your family gathers around the dinner table. The enticing aroma of a creamy, hearty Vegan Clam Chowder wafts through your home, embodying warmth, comfort, and togetherness. This delightful rendition of the classic chowder bursts with tender oyster mushrooms, perfectly cooked potatoes, and a rich, velvety broth. It’s the perfect meal to enjoy in a cozy, rustic kitchen by the sea, with nautical decor setting the scene for a storybook dining experience. Let’s embark on a culinary journey that brings the seaside charm to your kitchen table.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Skill Level: Easy

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 cups oyster mushrooms, chopped into bite-sized pieces
• 4 cups potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Stir in the chopped oyster mushrooms and cook until they begin to release their juices, roughly 5 minutes.
3. Add the diced potatoes, vegetable broth, dried thyme, paprika, and a pinch of salt and black pepper. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, around 15 minutes.
4. In a small bowl, whisk together the almond milk and flour until smooth. Gradually pour this mixture into the pot, stirring continuously to prevent lumps from forming.
5. Continue to cook the chowder, stirring occasionally, until it thickens and becomes creamy, about 10 minutes.
6. Adjust the seasoning with more salt and black pepper if necessary.
7. Ladle the chowder into bowls and garnish with fresh parsley and a sprinkle of paprika. Serve hot.

• If you’re new to cooking, remember to keep the heat moderate to avoid burning the ingredients, especially when cooking the onions and garlic.
• You can substitute cashew milk or soy milk for almond milk if you prefer different plant-based milk.
• Add a splash of white wine before the potatoes for an extra layer of flavor, just ensure it’s alcohol-free.

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring regularly to avoid burning.

This Vegan Clam Chowder pairs wonderfully with a side of crusty bread or vegan garlic bread. For a complete seaside meal, serve it with a fresh green salad and your favorite vegan white wine.

At Zynahz, we believe that every meal is a joyful opportunity to connect with your loved ones and explore your culinary creativity. We hope our Vegan Clam Chowder recipe brings a sense of warmth and togetherness to your dining table. We would love to see your creations, so please share your results with Zynahz on social media. Spread the love by sharing this recipe with friends and family, and don’t forget to explore more inspiring recipes on Zynahz. Follow us on social media and sign up for our newsletter for the latest from our kitchen to yours. Happy cooking!