VEGAN Manhattan No-Clam Chowder
Traditional Manhattan Clam Chowder- VEGANIZED! This may just be better than the original. Loaded with flavorful spices, veggies & oyster mushrooms! Oil free & whole food plant based.
Ingredients
- 1 small yellow onion diced
- 1 medium carrot chopped small
- 2 ribs celery chopped small
- 4 cloves garlic finely minced
- 1 green bell pepper deseeded and chopped
- ¾ lb yellow or white potatoes (about 2 medium) chopped
- 3 teaspoon thyme dried
- 3 teaspoon old bay
- 1 can diced tomatoes 14.5 oz no salt added if possible
- ¼ cup tomato paste
- 1 piece kombu optional
- 5 cups water or low sodium vegetable broth*
- 1 lb oyster mushrooms roughly chopped
- 5 dashes tabasco hot sauce or to taste
- 2 teaspoon vegan Worcestershire sauce
- ½ lemon juiced
- salt & pepper to taste
For Serving
- 4 cups cooked rice optional
- tabasco sauce
- lemon wedges
Instructions
- Add onion, carrot, celery and garlic to a large pot and sauté under medium heat for about 7 minutes. Adding splashes of warm water if food begins to stick.
- Add potatoes, peppers, thyme and old bay to pot and stir for 30 seconds until fragrant.
- To the pot add diced tomatoes, tomato paste, kombu (if using) and water (or vegetable broth). Stir to combine. Bring to a boil then reduce to a simmer for about 10 minutes
- Add mushrooms to pot, stir to combine and continue to simmer for another 10 minutes, till potatoes fully cooked.
- Remove kombu and take soup off heat. Stir in Worcestershire sauce, Tabasco and lemon juice. Add salt & pepper to taste.
- Serve with lemon wedges or additional Tabasco! (Also delicious served over rice!)
Notes
*I like to use water in my soups in place of broth and add in 1-2 teaspoon of a mushroom or vegetable billion. The Old Bay already has a lot of sodium so go lightly and then season with additional salt at the end if needed
Did you try this recipe?Let me know how it was!