Vegan Clam Chowder

We used to always get it on the way up to the cottage at a famous roadside rest.

Vegan clam chowder. So shiitake mushrooms are how youll start this vegan clam chowder. Once theyve softened up add some garlic and flour this will be your thickener. Garnish with freshly ground black pepper and chopped parsley.

Remove from heat and serve. Heat the oil in a medium-sized soup pot over medium-high heat. If you cant find small soup crackers just about any.

Next sweat onions and celery. Sauté them in a bit of oil until they become tender and lightly brown then remove them from the pot. Heat the oil in a large pot over medium heat.

Perfect for summer entertaining. Stir in the celery seed. 2 Add the broth cashew cream and.

The vegan clam chowder keeps in an air-tight container in the fridge for about 2-3 days. Serve in small bowls we used mini cast iron cocottes and top with soup crackers. This dish is very creamy like my vegan broccoli potato soup carrot ginger soup vegan lemon rice soup or vegan mushroom soup.

This vegan clam chowder is creamy and flavourful with chunky vegetables and seasoned savoury mushrooms. I have Old Bay in stock at all times. This will give them a nice depth and a hint of saltiness.