Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5-Ingredient Vegan Mushroom Clam Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 38 reviews

This 5-Ingredient Vegan Clam Chowder is a creamy, comforting plant-based twist on the classic clam chowder using mushrooms, sushi nori seaweed, and non-dairy milk to replicate the rich flavors and textures of the traditional dish. Ready in just 20 minutes, it’s perfect for a quick, satisfying vegan meal that’s both hearty and flavorful.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 12 oz mushrooms (half a 24 oz pack or 3/4 of a 16 oz pack)
  • 4 medium potatoes, chopped into cubes
  • 1 sheet sushi nori, shredded into pieces
  • 4 heaping tablespoons of flour (gluten-free flour optional)
  • 4 cups non-dairy milk (almond milk, oat milk, or flax milk preferred)

Optional Ingredients

  • 1 Green onion top (sliced)
  • 1 teaspoon Old Bay seasoning
  • Salt, to taste
  • Fresh parsley, for garnish
  • Oil, for sautéing

Instructions

  1. Parboil Potatoes: Chop the potatoes into cubes and parboil them on high heat in a medium pot for 5-10 minutes until they are halfway cooked through.
  2. Sauté Mushrooms and Green Onion: While the potatoes are cooking, heat a little oil in a large pot over medium heat. Sauté the mushrooms and green onion tops until the mushrooms are tender and fragrant.
  3. Combine Potatoes and Nori: Add the parboiled potatoes to the pot with the mushrooms. Shred the sushi nori by hand and add it as well. Stir everything together to combine.
  4. Add Flour: Sprinkle in the flour and stir thoroughly until all ingredients are coated well with the flour to create a base for thickening the chowder.
  5. Add Non-Dairy Milk and Boil: Pour in 4 cups of your preferred non-dairy milk and increase the heat to bring the mixture to a boil. Boil for about 5 minutes, stirring occasionally to prevent sticking.
  6. Season and Simmer: Stir in Old Bay seasoning if using, then reduce the heat to low and simmer the chowder for 5-10 minutes to let the flavors meld and the chowder thicken.
  7. Final Touches: Taste and season with salt as needed. Garnish with fresh parsley if desired before serving.

Notes

  • You can adjust the amount of flour depending on your preferred chowder thickness.
  • Substitute any non-dairy milk such as almond, oat, or flax milk for different flavors and textures.
  • Old Bay seasoning and green onion are optional but add a nice depth of flavor reminiscent of traditional clam chowder.
  • This chowder is gluten-free if you use gluten-free flour.
  • For a smoother chowder, blend a portion of the soup before adding the potatoes back in.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan American
  • Diet: Vegan

Find it online: https://allyumcooks.com/5-ingredient-vegan-mushroom-clam-chowder-recipe/