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Vegan New England Chowder

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Ingredients
  Chopped bacon 2 Tablespoon
  Chopped onion 1 Tablespoon
  Salt To Taste
  Peppers To Taste
  Olive oil 1 Tablespoon
  Oyster mushrooms 1⁄2 Pound, chopped
  Carrots 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chives 1 Tablespoon
  Fresh bay leaves 2
  Wine 4 Ounce (1 Glass)
  Red potatoes 3 Small
  Vegetable broth 2 Cup (32 tbs)
  Vegetable bouillon cubes 2
  Cashews 1 Tablespoon
  Water 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Nori sheet 1
Directions

Medium heat the pan.
Add olive oil to the pan.
Add bacon, cook until brown.
Set the pan aside.
Place bacon in a bowl.
Medium heat the pan.
Add onion, and pinch of salt.
Stir them until sauteed.
Add mushrooms, carrot, celery, chives, and bay leaves.
Stir them well.
Add wine, stir well.
Add potatoes, vegetable broth, and vegetables bouillon cubes.
Cover the pan, simmer until potatoes are tender.
Soak cashews in water for 8 hours.
Drain the water.
Add salt, and milk to the cashews.
Blend them until smooth.
Tear nori seaweed, add to the potato mixture.
Add cashew cream to the pan.
Add salt, pepper, and brown bacon.
Stir, set the pan aside.
Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Nut, Vegetable
Restriction: 
Low Cholesterol
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
Here is recipe for vegan style chowder with plenty of fresh vegetables, mushrooms and cashew cream. This chowder is flavored with noori seaweed, bay leaves and wine. Try out this amazing chowder if you are looking for a simple vegan recipe and enjoy!

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