Vegan Clam-Free Chowder
From VegNews- "This recipe's secret ingredient- oyster mushrooms- adds an authentic texture to this winter's perfect meal-in-a-bowl. Adding a base note of natural smoke flavor completes this masterpiece, which is sure to satisfy even the most ardent- chowder traditionalists." This tastes great in a bread bowl as well!
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INGREDIENTS
Nutrition- 2
- 1⁄4lb oyster mushroom, chopped into 1/2-inch pieces
- 1⁄2cup raw cashews
- 2
- 2cups water
- 1⁄2
- 1 1⁄2
- 1⁄4
- 1⁄2
- 1⁄4teaspoon white pepper
- 1teaspoon sea salt
- 1 1⁄2
- 1⁄4teaspoon liquid smoke
- 1⁄4teaspoon black pepper
- 1
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DIRECTIONS
- In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
- In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
- In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
- Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.
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