Vegan Clam Chowder

This Vegan Clam Chowder offers a creamy, rich flavor reminiscent of the traditional dish, using mushrooms and seaweed to replicate the taste of clams. It's a comforting bowl of goodness that's perfect for chilly evenings.

Ingredients

• Cauliflower - 200 grams, chopped
• Button mushrooms - 150 grams, diced
• Yellow onion - 1 small, diced
• Garlic - 3 cloves, minced
• Celery - 1 stalk, diced
• Carrot - 1 medium, diced
• Coconut milk - 200 ml
• Vegetable broth - 500 ml
• Nori seaweed - 1 sheet, shredded
• Olive oil - 1 tablespoon
• Thyme - 1 teaspoon, dried
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Lemon juice - 1 tablespoon
• Chives - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot, and sauté for about 5 minutes until softened.
2. Stir in the minced garlic and diced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.
3. Add the chopped cauliflower, vegetable broth, thyme, black pepper, and salt. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the cauliflower is soft.
4. Stir in the shredded nori seaweed and coconut milk. Allow the chowder to simmer for another 5 minutes to combine the flavors.
5. Remove from heat, and stir in the lemon juice. Use an immersion blender to blend the chowder until smooth, or blend in batches as preferred.
6. Serve hot, garnished with chopped chives.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Low in saturated fat and cholesterol-free.

Tags