Tags
Atlantic Ocean, Clam, Clam chowder, cooking, New England, new england clam chowder, post punk kitchen, vegan, vegan clam chowder, vegan cooking, veganism, vegetarian, vegetarian clam chowder, vegetarianism
This blog post has been a long time coming. I made this for the first time back in October and am just now posting it. Why? Procrastination. It’s a bitch. Anyway, I am here to present to you…Vegan Clam Chowder! Another incredible recipe from the Post Punk Kitchen, Isa nails it! She calls hers the New England Glam Chowder, which is super fitting for her post punk theme. The first time I made it, I let it simmer for too long and it turned out super thick but still delicious. The second time, it was the proper consistency and tasted EXACTLY like clam chowder. Like, for real. The salt and brine of the Atlantic Ocean was in every spoonful. YET NO ANIMAL CRUELTY!!
Ingredients:
- 1 cup cashews (soaked min. 2 hours) $2.12
- 2 cups vegetable broth $0.24
- 4 tsp. corn starch $0.05
- 1 tbsp. olive oil –
- 1 large yellow onion, diced $0.19
- 3 carrots, peeled and chopped $0.12
- 3 stalks of celery, chopped $.012
- 4 oz. shiitake mushrooms, sliced $0.99
- 8 oz. button mushrooms, sliced $0.99
- 2 russet potatoes, peeled and chopped $0.32
- 1 tsp. salt –
- 2 nori sheets, finely chopped $0.75
- 3 cups vegetable broth $0.36
- 2 tbsp. tomato paste $0.24
- 2 tbsp. lemon juice $0.12
Preparation:
Saute the carrots and onions in a large soup pot in olive oil until tender. Add the mushrooms and celery. Cook until tender, but do not overcook; the mushrooms take the place of the clam parts so it is best if they are still a bit chewy. Add the potatoes, nori, salt, and 3 cups vegetable broth and cover. Bring to a boil and reduce heat to low. Cook for 10-15 minutes or until the potatoes are tender. Drain the cashews and add to a blender. Add 2 cups of vegetable broth and corn starch. Blend until smooth. This may take a little time; the sauce must be very smooth or the soup will have tiny little cashew pieces and taste gritty. Slowly add the cashew cream sauce and gently simmer for about 7 minutes; it should start to thicken. When it has reached desired consistency, add the tomato paste and lemon juice. It is now ready to swerve! I mean, serve. Garnish with crumbled saltine crackers for a nice little crunch!
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| There is a lot of chopping going on in this recipe A food processor will ease your wrist and the prep time |
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| Soaked cashews are the secret ingredient When soaked and blended, they add a creaminess to any recipe |
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| You can use this base recipe for cashew cream in the place of dairy for soups, sauces, and more! |
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| DO NOT TRY THIS AT HOME KIDS. I only took the lid off and took a picture because I wanted to reiterate how important it is for the cream to be SMOOTH The extra time in the blender will yield a nice, creamy sauce |
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| Using a large soup pot to sauté things will save you extra dishes to wash |
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| The celery adds a nice, earthy flavor to the chowder and the mushrooms imitate the clamminess of actual clams |
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| This blend of sautéed veggies will make your kitchen smell great I like to add extra salt at this point so it soaks into the veggies |
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| Chop the potatoes into ¼” cubes so they soften easily without turning into mush Too large and they will be crunchy; too small and mush |
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| The nori will add the taste of the sea! If you are prone to a more mild flavor, leave the nori out or only add half of a sheet |
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| This is also a great vegetable soup recipe. Stop here and leave out the cashew cream and this soup still tastes incredible! |
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| The tomato paste will bind all of the flavors together and adds a deep, richness to the broth |
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| This time I simmered for too long and everything got overcooked It still turned out great; it was more like a thick stew The potatoes were mush and the mushrooms lost their chewiness |
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| This time was perfect! An incredible recipe for all occasions! |
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| I like to make big batches and store them for through out the week If your blender is big enough, you can make both batches of the cashew cream at once; if not, make two separate batches I learned the hard way and had an overflowing stream of cashew cream mess to clean up |
There you have it. Vegan Clam Chowder. I have a sneaking suspicion that if this were to be served to an omnivore, they would not be able to tell it was vegan! It is that convincing. Make it for your friends and try to deceive them!!
Impoverished Vegan 