Vegan Clam Chowder Recipe

vegan clam chowder recipe

This vegan clam chowder is a super quick 25 mins recipe! It makes 4 bowls of creamy vegan clam chowder for the family to enjoy or for weekly meal prep (could spread across 5 bowls).

If you want to make more vegan clam chowder just multiply the measurements if you plan to bring this dish for a potluck or larger family gathering.

Recipe for Vegan Clam Chowder

Recipe for Vegan Clam Chowder

This vegan clam chowder recipe is easy & super delicious! If you miss the taste of clam chowder, definitely make this recipe!

To replace clams, we are using oyster mushrooms (or you can opt for other mushrooms such as king oyster, white or cremini, but oyster mushrooms will have the most realistic “clam” texture). You can also do a mixture of different mushrooms.

Instead of using dairy products, we will substitute for non-dairy alternatives instead, such as coconut milk. With those simple substitutes, it’s very easy to make a completely vegan clam chowder whilst maintaining the delicious, rich and comforting taste.

vegan clam chowder
Vegan clam chowder with oyster mushrooms and potatoes

Ingredients

  • Oyster mushrooms
  • Vegan butter or oil
  • Onion
  • Carrots
  • Celery
  • Flour
  • Coconut milk or unsweetened non-dairy milk
  • Corn (optional)
  • Potatoes
  • Chickpeas (or other beans of choice)
  • Thyme (or herbs de Provence)
  • Old bay seasoning
  • Vegetable bouillon cube

This recipe is vegan, dairy-free, nut-free and gluten-free (using gluten-free flour).

How To Make vegan clam chowder

How To Make Clam Chowder (Vegan)

1. Prepare your vegan clam chowder by adding vegan butter (or oil) to a large pot or a Dutch oven and cook diced onions for a couple of minutes. Meanwhile, prepare carrots and celery.

2. Next, add diced carrots and diced celery and cook for another couple of minutes.

3. Then, add flour and mix. Slowly pour and stir in canned coconut milk (or use any unsweetened non-dairy milk if you want this chowder to be a lighter recipe). Add in the rest of the ingredients and bring to a boil.

4. Now, once the clam chowder is boiling, turn heat down to a medium-low and let it cook for around 15-20 minutes or until the potatoes have cooked; stirring every few minutes.

5. Taste and add more water according to your preference or if the mixture gets too thick. Season with more salt & pepper, if needed, and serve warm.

vegan clam chowder

Vegan Clam Chowder

This vegan clam chowder is a quick & easy 25 mins recipe! It makes 4 bowls of creamy vegan clam chowder for the family to enjoy! Gluten-free option too!
Print Pin Rate
Course: Main Course
Cuisine: Seafood, Vegan
Keyword: clam, seafood, soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 443kcal

Equipment

  • Large Pot or dutch oven
  • Spatula
  • Knife
  • Cutting Board

Ingredients

  • 150 g oyster mushrooms chopped into small pieces (or use king oyster, white or cremini mushrooms)
  • 1 tbsp vegan butter or oil
  • 1 onion diced, medium
  • 2 carrots peeled & diced
  • 2 celery diced, stalks
  • 3 tbsp flour
  • 1 can coconut milk around 400ml or 1.5 cups unsweetened non-dairy milk
  • 1.5 cups water more if needed
  • 1 cup corn optional
  • 2-3 potatoes peeled & cubed small
  • 1 cup chickpeas rinsed & drained, or other beans of choice
  • 1 tsp thyme or herbs de Provence
  • 1 tsp old bay seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 vegetable bouillon cube or 1 tbsp better than bouillon seasoning

Instructions

  • Prepare your vegan clam chowder by adding vegan butter (or oil) to a large pot or a Dutch oven and cook diced onions for a couple of minutes. Meanwhile, prepare carrots and celery.
  • Next, add diced carrots and diced celery and cook for another couple of minutes.
  • Then, add flour and mix. Slowly pour and stir in canned coconut milk (or use any unsweetened non-dairy milk if you want this chowder to be a lighter recipe). Add in the rest of the ingredients and bring to a boil.
  • Now, once the clam chowder is boiling, turn heat down to a medium-low and let it cook for around 15-20 minutes or until the potatoes have cooked; stirring every few minutes.
  • Taste and add more water according to your preference or if the mixture gets too thick. Season with more salt & pepper, if needed, and serve warm.

Video

Nutrition

Calories: 443kcal | Carbohydrates: 50g | Protein: 11g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 844mg | Potassium: 1135mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5490IU | Vitamin C: 26mg | Calcium: 86mg | Iron: 6mg

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