Vegan Classic New England Clam Chowder
Transform your favorite coastal comfort food into a plant-based masterpiece with this Vegan Classic New England Clam Chowder! Bursting with hearty vegetables like baby potatoes, carrots, mushrooms, and celery, this recipe delivers robust flavor with the subtle brininess of dried seaweed for that signature ocean-inspired taste. Creamy canned coconut milk and savory nutritional yeast work together to recreate the chowder's luscious texture, while Old Bay seasoning, thyme, and bay leaf add depth to every bite. Ready in just 45 minutes, this dairy-free and seafood-free chowder is a soul-warming bowl of goodness perfect for vegans and anyone seeking a wholesome, cruelty-free twist on the traditional. Garnished with fresh parsley, it’s best served hot with crusty bread for dipping. A must-try recipe for comfort food lovers!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 3 stalks Celery stalks, chopped
- 2 medium Carrots, peeled and diced
- 2 cups Baby potatoes, quartered
- 2 cups Cremini or button mushrooms, chopped
- 1 tablespoon Dried seaweed (wakame or kelp)
- 4 cups Vegetable broth
- 1 can Canned coconut milk, full-fat
- 2 tablespoons Nutritional yeast
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Thyme, dried
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the chopped celery, diced carrots, and quartered potatoes to the pot. Cook for 4-5 minutes, allowing the vegetables to soften slightly.
Mix in the chopped mushrooms and cook for an additional 3 minutes, until they begin to brown.
Add the dried seaweed, ensuring it's distributed evenly, to infuse a mild sea flavor.
Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the coconut milk, nutritional yeast, Old Bay seasoning, thyme, and bay leaf.
Season with salt and black pepper to taste.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes are tender.
Remove the bay leaf before serving.
Garnish each bowl with fresh chopped parsley and serve hot.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 49.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 410 mg | 32% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6927 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
