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Vegan clam chowder soup in a white mug on a blue plate with lemon

Vegan Clam Chowder

This vegan clam chowder soup is rich, creamy, and full of the flavors of the sea. Allergy friendly and cruelty free, this healthy alternative will have you making vegan clam chowder again and again!

Course Soup
Cuisine Vegan, American
Keyword Vegan clam chowder
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 280 kcal
Author Megan Kerry

Ingredients

  • 4 tbsp vegan butter
  • 2 cups mushroom stems sliced
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 2 tsp old bay seasoning
  • 1 sheet Nori wrap finely ground
  • 1 tsp liquid smoke
  • 1/2 cup onion diced
  • 1 cup celery diced
  • 1/2 cup water
  • 2 tbsp all purpose flour
  • 1 cup plant milk
  • 3 cups vegetable broth
  • 4 cups cooked potatoes peeled and diced
  • 2 tbsp miso paste

To serve:

  • fresh cracked black pepper to taste
  • cashew cream swirled into soup to serve
  • fresh parsley
  • smoked paprika

Instructions

  1. Place the soup pot over medium heat.

  2. Wash and pat dry the mushrooms. Remove the stems from the mushroom caps. Set the caps aside for a different recipe.

  3. Slice the mushroom stems into small rounds.

  4. Saute the mushroom stems with 2 tablespoons of vegan butter, salt, and garlic powder.

  5. Break the nori sheet into smaller pieces that are easily able to fit into your spice grinder. Using a spice grinder or coffee grinder, pulse the nori sheet until very fine.

  6. Sprinkle the nori, old bay seasoning, and liquid smoke into the soup pot with the mushrooms.

  7. Add the diced onion and celery, along with the 1/2 cup of water.

  8. Cook for 5 minutes, until the onion is soft.

  9. Remove the vegetables from the soup pot and set aside.

  10. Add the remaining 2 tablespoons of vegan butter into the soup pot.

  11. Sprinkle the flour over the butter and whisk until no lumps remain.

  12. Slowly pour the plant milk into the pot. Whisk until the mixture has thickened.

  13. Add back in the vegetables, veggie broth, and diced potatoes.

  14. Dissolve the miso paste in 1/4 cup of hot water and add this into the soup.

  15. Allow the soup to cook for an additional 5 minutes.

  16. Serve with cashew cream,fresh parsley, fresh cracked pepper and smoked paprika to taste.

Recipe Notes

  1. If you do not have enough mushroom stems to reach the full 2 cups, you may use the mushroom caps. The stems more closely resemble clams, but there will be no difference in taste if you choose to use the mushroom caps.
  2. The nori will not grind up well if it gets wet. It's really important to keep the sheet dry and to break it up into smaller pieces before grinding it up.
  3. Be sure to dissolve the miso paste in hot water before adding it to the soup to ensure no lumps!

***calorie and nutrition information is an estimate.