Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

CLAM-FREE CHOWDER

 

Oyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.

 

SERVES 4

 

2 tablespoons vegan butter

8 ounces oyster mushrooms, chopped

1 yellow onion, chopped

1 celery rib, minced

1 garlic clove, minced

2 cups peeled and diced potatoes

2 bay leaves

1 teaspoon dulse or nori flakes

½ teaspoon dried thyme

½ teaspoon Old Bay seasoning

1 teaspoon salt

¼ teaspoon ground black pepper

2 cups vegetable broth

¼ teaspoon liquid smoke

½ cup raw cashews, soaked in hot water for 1 hour, then drained

2 cups unsweetened almond milk

1 tablespoon minced fresh parsley

 

1 Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke.

 

2 While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley.