Vegan New England Clam Chowder
1 Large Red Onion (diced)
3/4 cup Oyster Mushrooms (sliced)
2 Tablespoon Olive Oil
Dash of Liquid Smoke
1 Tablespoon White Wine
1 teaspoon Fresh Thyme
2 Russet Potatoes (baked and cubed)
3 Stalks of Celery (diced)
1 Cup Better Than Bouillon – Vegetable ( made per instructions on the package)
1 teaspoon Onion Powder
1/2 teaspoon Dill
1/2 teaspoon Celery Sedd
1 teaspoon Ground Black Pepper
1 teaspoon Vegan Worcestershire Sauce
1 Can Artichoke Hearts
1/2 teaspoon Sea Kelp Granules
1 Tablespoon Fresh Parsley (diced)
1 Cup Soymilk
1 Tablespoon Braggs
Salt and Pepper to Taste
In a large soup pot or Dutch oven, heat Olive Oil and Liquid Smoke over a medium heat. Toss in Red Onions and Oyster Mushrooms once the heat gets warm. Stir occasionally.
Once the Onions are tender, toss the White Wine, Thyme, Celery and Baked Potatoes into the pot and gently mix. Let simmer for 2-3 minutes. You want the Potatoes to start to break down a little. Then stir in Broth, Onion Powder, Dill, Celery Seed, Black Pepper and Vegan Worcestershire Sauce with a wooden spoon. Once the Chowder begins to boil, stir in Artichoke Hearts, Sea Kelp, Fresh Parsley, Soymilk and Braggs.
Let simmer another 5-7 minutes. Once the Soymilk thickens, remove from heat and enjoy with a good book, cup of tea and some crackers!