VEGAN CLAM CHOWDER IN A BREAD BOWL on this episode of #SaturdaySnackdown! Erin Riley-CarrascoPETA (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 

All the ingredients for this awesome chowder soup!

 

THE RECIPE

Ingredients:
1 yellow onion, finely chopped
2 cups grilled corn (available at Trader Joe’s)
2 cloves garlic, crushed and minced
1 1/2 teaspoon sea salt
6 cups alkaline water
1 vegetable Bouillon Cube
1 tablespoons Olive oil or Miyoko’s vegan butter for sauteing (if making the recipe WFPB, just use Vegetable Stock to simmer onions, garlic and corn
4 cups potatoes cubed (yukon or Russets work best)
2 cups raw cashews
1 cup unsweetened Soy milk
1 1/2 teaspoons Garlic Salt
2 tablespoons Nutritional Yeast
1 tablespoon Vegan Poultry Seasoning (McCormick’s brand)
1/4 teaspoon celery seed seasoning
4-6 mini sourdough bread boules
Toppings: Optional
Green onions finely chopped
Vegan Cheese Shreds
Vegan Garlic Croutons
Recipe:
– 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

Creamy vegan clam chowder! Perfect for the Fall!

 

How delicious would this be on a cold Fall night!

 

Erin posing proudly with her finished vegan clam chowder.