Monday, May 26, 2014

Vegan Clam Chowder

1/2 cup roughly chopped mushrooms of your choice
1/4 cup white wine
1/2 tsp celery seed
1 tsp vegan butter

Soup Base
1/2 medium onion, chopped
2 celery stalks, finely chopped
3 carrots, chopped
1/3 cup frozen corn
1 tsp thyme
3 tbsp. rice flour
1 medium potato, chopped into 1 inch cubes
3 cups veg broth
1/2 cup soy milk
1/4 cup parsley, chopped

Cream base
1 cup cauliflower, slightly steamed
3/4 cup soy milk
1 tbsp. vegan butter
1/4 tsp salt
1/4 tsp pepper

For the mushrooms
In a large saucepan, sauté the mushrooms with the butter over med high heat.
Add the wine and stir until completely absorbed
Stir in the celery seed. Remove from heat and place on plate.

Cream Sauce
Blend everything together with an immerse able blender.

Soup Base
Over med high heat, sauté the onions, celery, carrots, corn  and thyme together until the onions are translucent.
Add flour and mix til combined.
Add broth and milk. Bring to boil, stirring often.
Add potatoes and cream base. Allow to fully heat through (15 minutes)
Add the mushrooms and parsley and heat 3 minutes.

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