Not so clam chowder
prep time: 5 mins
cook time: 20 mins
total time: 25 mins
Makes 4 servings
So winter is reluctant and who doesn’t need a warm comfort food pick me up from time to time?
A great chunky soup is a good remedy for any day. Our totally vegan Clam chowder will satisfy your tastebuds and hunger; packed with nutrients flavor and a warm goodness.
This is a quick and simple meal for the family, a night in or a great for lunch leftovers!
8 large potatoes
6 cups water
4 oz. of sliced mushrooms
2 tbsp seaweed powder or ½ sheet of nori
3 tbsp nutritional yeast
1 tsp Himalayan sea salt
3 tbsp coconut oil
1 cup non-dairy milk
1 tbsp black pepper
Bring water and salt to a boil.
Rinse and boil the potatoes until tender enough for a fork to pass thru.
As potatoes boil prep your carrot and mushrooms. Slice your carrots thinly and dice your mushrooms.
Add carrots and mushrooms to a medium size pot with coconut oil; allow to simmer on low heat.
After potatoes have reached tenderness place in a mixing safe bowl, place (2) two potatoes to the side for later.
In your measuring cup (or a bowl) whisk coconut cream and coconut milk.
Add milk mixture to your potatoes; mash and whisk until thick consistency.
Add creamy potato mixture to the already simmering carrots and mushrooms.
Grab your (2) potatoes from the side; cut them into small cubes and add them to the pot.
Add in salt, pepper, nutritional yeast and seaweed. Mix all ingredients together.
Allow to cool before enjoying!