VEGAN CLAM CHOWDER IN A BREAD BOWL on this episode of #SaturdaySnackdown! Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is sharing her own recipe for this tasty, healthy soup. Perfect comfort food for the Autumn! ENJOY!
VEGAN CLAM CHOWDER IN A BREAD BOWL on today’s #SaturdaySnackdown #JaneUnchained! Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is sharing her own recipe today for this tasty, healthy soup. Perfect comfort food for the Autumn! ENJOY! #veganrecipes #crueltyfreefood
Posted by Jane Unchained News on Saturday, November 9, 2019
Erin always like to say, “Anything you can make, I can make vegan!” and this is a perfect example. This creamy, chunky, delicious chowder is so easy to make and is the perfect comfort food for the Fall weather! This soup is made from plants, not animal products, so it’s not only delicious, but very healthy for you!! If you love chowder in a bread bowl as much as I do, you’re going to love this recipe. Renee had a blast creating it! Enjoy! #vegancomfortfood #veganchowder #crueltyfree #nodairy #dairyisscary #healthyandvegan #holidaysoup #vegan #saturdaysnackdown #janeunchained
Ingredients:1 yellow onion, finely chopped2 cups grilled corn (available at Trader Joe’s)2 cloves garlic, crushed and minced1 1/2 teaspoon sea salt6 cups alkaline water1 vegetable Bouillon Cube1 tablespoons Olive oil or Miyoko’s vegan butter for sauteing (if making the recipe WFPB, just use Vegetable Stock to simmer onions, garlic and corn4 cups potatoes cubed (yukon or Russets work best)2 cups raw cashews1 cup unsweetened Soy milk1 1/2 teaspoons Garlic Salt2 tablespoons Nutritional Yeast1 tablespoon Vegan Poultry Seasoning (McCormick’s brand)1/4 teaspoon celery seed seasoning4-6 mini sourdough bread boulesToppings: OptionalGreen onions finely choppedVegan Cheese ShredsVegan Garlic CroutonsRecipe:– Saute onion & grilled corn with salt and crushed garlic in vegetable stock or in Miyoko’s vegan butter or Olive Oil– in stockpot, place potatoes along with 6 cups of alkaline water. Allow to simmer for 12-15 minutes. Add vegetable Bouillon cube into pot mid way. After 15 minutes, add the onion and corn mixture.– In a high speed blender or Vitamix, place 2 cups of raw cashews, 1 cup Soy milk, garlic salt, nutritional yeast, McCormick’s seasoning and celery seed seasoning. Blend on high until mixture is creamy. Add this mixture to your stockpot with the potatoes and corn mixture.– For creamier soup: take 3-4 cups of the soup in the stockpot and put back into blender and mix on high speed. Then put back into stockpot and stir. Let cool before serving. With a ladle, place the chowder into sourdough bread bowls. (Follow baking instructions on package of sourdough boules. Before baking, cut out center of bread to form bowls. It only takes 5-7 minutes to bake them at 350 degrees.)– Top with optional ingredients: Green onions, vegan cheese or croutons