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

Vegan Ivar’s Clam Chowder
Ingredients
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?

• This topic was modified 4 months ago by  Nik.
• This topic was modified 4 months ago by  Nik.