Vegan no Clam Chowder Recipe #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Best vegetarian mollusk chowder soup with clam mushrooms, brilliant potatoes and cashew cream in a kombu kelp stock. A definitive Boston style clamless chowder formula without any preparation, thick and rich, simple to make, gluten and dairy free!

An extremely simple encouraging soup that is both sound and scrumptious. You can make everything without any preparation in the event that you want or take an alternate way with two or three locally acquired fixing swaps.

The rich umami oceany fish season right now from a basic kombu stock I make. Essentially dried out pieces of kelp I keep in a container in my wash room consistently. Kombu makes an astonishing miso stock also for an extreme bowl of miso noodle soup.

Kelp and green growth are ideal for adding that oceany flavor to any dish and imitating the fish enhance with no synthetic compounds as I did right now palm ceviche a no fish chickpea plate of mixed greens.

Also try our recipe Sauteed Vegetables #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Ingredients

• 8-10 oz oyster mushrooms medley
• 4 cups golden potatoes cut into small dice
• 1/2 yellow onion diced
• 3 cloves garlic grated ( or 1 tsp garlic powder)
• 1 stalk celery diced
• 10 sprigs thyme
• 1 bay leaf
• 3 tbsp dry white wine
• 4 cups kombu veggie stock (see recipe below)
• 1 tbsp onion powder
• 1 tbsp nutritional yeast optional
• chives or scallions for garnish
• Cashew Cream
• 1 cup raw cashews
• 1 cup hot water
• Kombu Veggie Stock
• 6 cups water
• 2 stalks celery diced
• 1 carrot cut into 1 inch pieces
• 1 leaf bay
• 2 strips dried Kombu (sea vegetables mix or any dried seaweed)
• 3 tsp dulse flakes or to taste
• 1/8 tsp turmeric optional for color

Instructions

1. If making your own stock start by bringing all the stock ingredients to a boil. Turn down the heat and simmer away until the stock has concentrated and reduced to 4 cups. Strain and set aside or refrigerate until needed. (it can be made a couple of days in advance if needed). Alternatively feel free to use a store bought veggie broth and add some dulse flakes or any seaweed to it to create that ocean flavor.
2. Make the Cashew Heavy Cream
3. Rinse the cashews well then transfer them to powerful blender and cover with the hot water. Allow to soak while you work on the chowder. Just before the chowder is ready make sure to come back and puree until smooth and creamy.
4. The Chowder
5. In a medium size stock pot add a splash of water or a little drizzle of olive oil (omit the oil for WFPB & Plantricious diets) and sautee the onion with a pinch of salt until translucent.
6. Add the garlic, oyster mushrooms and half of the fresh thyme and toss to coat well. Sprinkle with a tiny pinch of sea salt and hit it with the white wine. Cook until the mushrooms have wilted and the wine has evaporated. Transfer to a bowl and keep warm.
7. In the same pot you cooked the mushrooms add the diced celery, diced potatoes, bay leaf, the rest of the thyme, onion powder, nutritional yeast and veggie kombu broth. Season to taste with sea salt and bring to a simmer. Cook until the potatoes and celery have softened. Discard the bay leaf and thyme sprigs if they are woodsy.
8. Stir in the cashew cream. At this point if you would like your chowder to be thicker simply transfer 2 or 3 ladles into the blender and puree until smooth. Add it back into the pot and combine.
9. Add the sautéed oyster mushrooms into the chowder and adjust seasonings. Serve hot garnished with fresh thyme, chives and crusty bread or oyster crackers on the side.

Read more our recipe Keto Cheesy Mexican Skillet Chicken #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Source : bit.ly/2I4wUfe