Subj : Vegan Clam Chowder
To   : All
From : Ben Collver
Date : Sun Jul 21 2024 08:56 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Clam Chowder
Categories: Soups, American
     Yield: 6 Servings

   1/4 c  Vegan butter
 1 1/2 c  Yellow onion; diced (1 md)
     3 cl Garlic; minced
     5 c  Yellow potatoes; peeled and
          -diced into 1/4" pieces
 1 1/2 c  Celery; thinly sliced
     1 tb Old Bay seasoning
   1/2 ts Salt
   1/2 ts Pepper
     4 c  Vegetable broth
     3 c  Vegan heavy cream substitute
          -*
   1/2 c  White wine
     1 tb White wine vinegar
   1/2 c  Fresh parsley; finely minced
          Soup crackers; for topping
     2 tb Vegan butter
    16 oz Shiitake mushrooms; halved
          -and thinly sliced
 2 1/2 tb White miso paste
 2 1/2 tb Tamari or soy sauce (we
          -used low sodium)

 Preparation time: 15 minutes
 Cooking time: 45 minutes

 You won't miss the clams in this classic New England-style vegan
 "clam" chowder made with mushrooms. We were blown away by how
 authentic this tastes--give it a try ASAP!

 Heat a large soup pot to medium and add the butter. Add the onions and
 sauté for 6 to 8 minutes, stirring occasionally. Add the garlic and
 cook for another 2 to 3 minutes.

 Next, add the potatoes, celery, Old Bay, salt and pepper. Stir well
 and cook for 6 to 8 minutes.

 Add in the white wine, vinegar, broth, and cream and bring to a boil.
 Then, reduce the heat and simmer for 25 to 30 minutes, until the
 potatoes are tender.

 Meanwhile, heat a separate pan over medium-high heat. In a small bowl,
 whisk together the miso and tamari until no lumps remain. Add the
 butter to the pan, followed by the mushrooms.

 Cook for a few minutes, until the mushrooms are softened and some of
 the liquid has evaporated. Reduce the heat slightly and add in the
 miso/tamari mixture. Stir well and cook for 3 to 5 minutes, until the
 sauce reduces.

 Remove about 3 cups of soup from the soup pot and blend until smooth.
 This gives the chowder its quintessential creamy texture. Add back to
 the pot, add in the shiitake "clams" and chopped parsley and stir
 well.

 Enjoy hot topped with soup crackers!

 Recipe by Lexi Harrison

 Recipe FROM: <https://www.crowdedkitchen.com/vegan-clam-chowder/>

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