• Jan.21: New England Clam Chowder Day!

    Profile photo of alexblue

    Over a year ago

    Especially satisfying to those of us in the superfrigid zone today!

    Vegan Ivar’s Clam Chowder
    The mushrooms provide a “clam” texture. If you miss the ocean-taste, add one sheet of finely crumbled dried seaweed.
    4 cups vegetable stock
    2 tbsp lemon juice1 pound coarsely grated white mushrooms
    1 cup finely chopped onion
    1 cup finely diced celery
    2 cups finely diced potatoes
    1/2 cup finely chopped Smart Bacon
    3/4 cup vegan margarine (Earth/Smart Balance)
    3/4 cup flour
    3 cups unsweetened soy milk, warmed
    1 cup non-dairy plain creamer1 teaspoon salt, to taste
    1 dash pepper
    1 teaspoon onion powder
    1/2 teaspoon garlic powder1/2 teaspoon sugar

    Here’s the rest…Vegan Ivar’s Clam Chowder
    According to the Rules of the Interwebs, you can’t post someone else’s entire recipe, just part with a link to the rest, unless you’ve changed the recipe up bigtime.

    More chowdah love…
    Tofu Chowder , a quick and easy version from PETA
    Vegan Clam Chowder from Erin at Olives for Dinner
    Vegan New England “Clam” Chowder made with Oyster Mushrooms & Artichoke Hearts from Meet The Shannons: The Betty Crocker Project
    Vegan “Clam” Chowder in a Sourdough Bread Bowl from Kathy at Healthy. Happy. Life.

    So hit the links and grab your big spoon, soupbowl and vegan crackers!

    What’s your favorite soup for freeeeezing winter days?

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