Classic, creamy Clam Chowder made vegan with the help of plant-based, whole food ingredients. Thick, rich, and full of seafood flavor without any added dairy or animal products! This hearty chowder is gluten-free, oil-free, and will make your tastebuds tingle with its savory, umami essence.
ATTENTION! ATTENTION! No clams were harmed in the making of this AMAZING soup. 😉
But you’d never know it. While I don’t think there is a big market for seafood loving-vegans out there, I do know that there are some people who like seafood but are allergic to it. Particularly shellfish.
Thinking ahead to the holidays, I have a who is severely allergic to shellfish, so I am always trying to come up with unique, healthy recipes that we can both enjoy at our family get-togethers (him with allergies and me being plant-based). You see, I am usually in charge of making the starter soup that we all eat before the main course. It’s been butternut some years, mushroom in others, and even 10-Vegetable on occasion! Whatever I decide on, I always try to come up with a new, homemade recipe from scratch.
A Classic Made VEGAN
I don’t eat seafood anymore for environmental reasons, but I am still a big fan of classic seafood recipes…including Clam Chowder. I’ve had a craving for it recently since weather’s been cooler and I knew I had to try to make a vegan version. My mom actually used to make a ‘healthy’ version all the time when I was younger, but it’s been YEARS since I’ve had a bowl of it.
I have never been so excited about a veganized version of one my favorite foods. I had my doubts that I’d be able to really accomplish what I set out to do in creating a ‘seafood-less’ seafood soup, but once I got started and racked my brain for vegan foods that taste/resemble seafood, it all came together.
‘NO Clam’ Chowder
Aside from being INCREDIBLY easy to make, this Vegan Clam Chowder is:
- high protein
- gluten-free and grain-free
…and SO perfect for the cold weather months!
Ready chow down on some chowda’?Print
Vegan ‘No Clam’ Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Diet: Vegan
14.5 ounce container of Trader Joe’s mirepoix
1/2 tbsp chopped garlic
8 ounces sliced white mushrooms
5 ounces sliced shiitake mushrooms
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp thyme
1/4 tsp red pepper flakes (optional)
1 tbsp lemon juice
1/2 head cauliflower (about 310 grams), steamed
1 sheet of nori, cut into pieces using kitchen scissors
1/2 cup nutritional yeast
1 block Mori-Nu lite firm tofu (12.3 ounces)
1 32 ounce container vegetable broth
1/4 cup fresh parsley, chopped
In a medium pot over medium heat, add a 1/4 cup of broth. Saute mirepoix and garlic until translucent. Add 1/2 cup of broth and mushrooms. Continue to cook over medium heat until mushrooms are soft. Add in spices, sea salt, pepper, and lemon juice. Reduce heat to low.
Meanwhile, in a high speed blender, combine nutritional yeast, tofu, nori, and cauliflower. Blend until smooth and creamy. Pour tofu mixture into the pot, stir, and raise heat to medium. Pour in remaining broth and stir to combine.
Bring pot to a boil then cover and reduce heat to medium-low. Cook for 30 minutes.
Remove cover, stir in fresh parsley, and let cool completely before placing in the fridge.
NOTE: I recommend letting this soup sit overnight or at least a few hours to thicken and to let the flavors become more prominent.
Serve with salt and pepper to taste and more fresh parsley if desired.
Two different kinds of mushrooms replace clams in the stew because of their awesome texture. And the creaminess? Well, you have my two favorite ‘cream’ alternatives to thank for that! A velvety blend of steamed cauliflower, tofu, nutritional yeast, and nori (for that taste of the sea!) seamlessly replace the heavy cream that is used in traditional clam chowder.
This soup was devoured! I am pretty sure everyone licked their bowls clean and no one even questioned how I had made clam chowder without clams because of how authentic it tasted.
Since then, I’ve made this soup several times and even keep a few servings in the freezer for quick meals when I am in the rush.
As a self-proclaimed former seafood lover, I am happy to report this chowder passed the test!
But I’d love to know what YOU think! Will you accept my chowder challenge? 😉
Are you a seafood lover?
When it comes to chowder: New England or Manhattan?
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