Vegan "Clam" Chowder

-3 Tablespoons Earth Blance
-1 small to medium yellow onion, chopped
-2 celery stalks, diced
-2 carrots, diced
-3 cups peeled medium-diced potatoes (2 large potatoes)
-2 sprigs fresh thyme (1/2 teaspoon dried)
-1/8 teaspoon smoked paprika
-1 sheet roasted nori (seaweed used for sushi)
-2 large bay leaves or 4 small bay leaves
-1 Tablespoon finely minced parsley (dried or fresh)
-2 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1 Tablespoon Nutritional Yeast
-2 cups Veggie Broth
- 2 cups Water
-1/2 cup GF all-purpose flour
-4 cups full fat canned coconut milk
- 3/4 cup TVP
- 1 Egg (optional)
- Glutino Bread Crumbs
- 1 tbsp. Olive Oil

Original recipe calls for oyster mushrooms but I use TVP instead, mix with an egg and breadcrumbs and fry using olive oil to make "clam"

Directions


Melt 3 tablespoons vegan butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 5 minutes, or until translucent. Add the celery, carrots, potatoes, salt, and pepper and saute for 10 more minutes

Once you have your veggies sauteed, add in your flour and mix to combine the flour and butter & oil in the the pot. Cook for 1 to 2 minutes, once all your veggies are coated and flour combined/cooked out, add in your herbs (thyme, bay leaves, and parsley) for simmering.

Add the water, nutritional yeast, and veggie broth and stir to combine. Bring the mixture up to a simmer.

Once up to a simmer, add in coconut milk and seaweed sheet and bring to a low boil. Cook for 25 to 35 minutes or until the veggies are tender.

Serving Size: Makes about 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user DELICIAN.