Vegan "Clam" Chowder

• Vegan
• Gluten free

• Produce

  • 3 Carrots, medium-sized
  • 1 cup Cauliflower
  • 2 Celery stalks
  • 1/3 cup Corn, frozen
  • 1/4 cup Parsley, fresh
  • 1 Potato, cut into 1" cubes, medium
  • 1/2 cup Shiitake mushrooms
  • 1 tsp Thyme, dried
  • 1/2 Yellow onion, medium

• Refrigerated

  • 1 1/4 cup Non-dairy milk

• Canned Goods

  • 3 cup Vegetable broth

• Condiments

  • 4 tsp Vegan butter

• Baking & Spices

  • 1/2 tsp Celery seed
  • 3 tbsp Gluten free flour
  • 1/4 tsp Pepper, Cracked
  • 1/4 tsp Salt

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on forkandbeans.com

Description

Ingredients

• ½ c. roughly chopped shiitake mushrooms (or whatever mushrooms you have on hand)
• ¼ c. white wine
• ½ tsp. celery seed (not fresh celery)
• 1 tsp. vegan butter
• ½ medium yellow onion
• 2 celery stalks, rinsed, finely chopped
• 3 medium-sized carrots, chopped
• ⅓ c. frozen corn
• 1 tsp. dried thyme
• 3 Tbsp. gluten-free flour
• 1 medium potato, cut into 1 cubes
• 3 c. vegetable broth
• ½ c. nondairy milk
• ¼ c. fresh parsley, chopped
• 1 c. cauliflower, slightly steamed
• ¾ c. nondairy milk
• 1 Tbsp. vegan butter
• ¼ tsp. salt
• ¼ tsp. cracked pepper

Directions

• In a large saucepan (this is what you are using to make the soup so make sure it is big enough) sauté the mushrooms with the vegan butter over medium high heat.
• Add the white wine and stir until it is completely absorbed.
• Stir in the celery seed. Remove from heat and place the mushrooms on a separate plate.
• Blend everything together in a high-speed blender. If it is too thick to blend add a tablespoon of nondairy milk at a time until desired consistency. Adjust seasonings according to preference.
• Over medium-high heat, sauté the onions, celery, carrots, corn, and thyme together until the onions are translucent.
• Throw in the gluten-free flour and mix until well-combined.
• Add the broth and nondairy milk. Bring to a boil, stirring often.
• Add the potatoes and cream base. Allow to fully heat through (approx. 10-15 minutes).
• Add the mushrooms and chopped parsley last and heat another 2-3 minutes.
• Season according to taste. Garnish with fresh parsley.