Vegan Creamy Mushroom Chowder

This Vegan Creamy Mushroom Chowder is rich, smooth, and full of earthy mushroom flavor, making it a warm and comforting bowl of pure goodness. It provides all of the comforting comfort of classic chowder without using dairy or animal products, with a blend of soft mushrooms, filling vegetables, and a creamy plant-based broth. This Vegan Creamy Mushroom Chowder exemplifies how vegan comfort food can be both opulent and nutritious, making it ideal for cold nights or when you want something hearty but decadent.

STATISTICS OF THE RECIPE

• Cuisine: American-inspired
• Single portion size: ~1 cup
• Time of cooking: Thirty minutes
• Preparation time: Fifteen minutes
• Active working time(total): Forty-five(45) minutes
• Course: Main or soup
• Diet: Vegan, egg and dairy-free
• Portions: 04 servings
• Difficulty: Easy
• Mode of cooking: Stovetop

TOOLS

• Measuring cups
• Ladle for serving
• Oven(Dutch) or large-sized soup pot
• Measuring spoons
• Sharp knife
• Immersion blender or blender
• Cutting board

INGREDIENTS

• 2 tbsps. of chopped fresh parsley
• Oil or butter, two tbsps.
• 2 tbsps. of nutritional yeast
• A medium-sized, finely chopped onion
• 1/2 teaspoon of smoked paprika
• Minced garlic cloves, three
• 1/2 tsp. of rosemary, dried
• Black pepper, to taste
• 450 grams of mushrooms
• Salt, to taste
• 2 potatoes
• Dried rosemary, half a tsp.
• 2 diced carrots, medium-sized
• Thyme(dried), half a tsp.
• 2 diced celery stalks
• Flour, two tbsps.
• 4 cups of vegetable broth, low-sodium

INGREDIENT NOTES

POTATOES

• We will need medium-sized, peeled, and diced potatoes to thicken the soup naturally, as the starch releases upon cooking. You may use the cauliflower instead to lower the carbs without changing the flavor.

NUTRITIONAL YEAST

• It contains vitamin B12 and protein, and gives it a cheesy taste without using cream or milk cheese. It’s optional but enhances the overall taste.

MUSHROOMS

• We are using the sliced mushrooms that consist of a mixed variety that includes some cremini, button, shiitake, oyster, etc. Each mushroom tastes different, so you can increase or decrease the amount of each kind of mushroom as per your taste preference.

FLOUR

• You will need a little all-purpose flour to thicken the chowder. To make this chowder gluten-free, use arrowroot powder or corn starch.

OIL

• Using olive oil or vegan butter to saute the vegetables will add richness and healthy fats without using dairy.

MILK

• Any plant-based milk, like oat, almond, soy, coconut, etc., will work. Coconut milk will taste richer with a little different taste, while almond and oat milk add creaminess without heaviness.

INSTRUCTIONS

1. Add oil to a large pot and keep it over the intermediate heat.
2. Add the onion once the oil gets hot.
3. Now, mix the minced garlic when the onion softens and sauté it till you feel that classic aroma.
4. Now, include the sliced mushrooms in that pot.
5. Cook them while moving occasionally.
6. Wait for the mushrooms to start releasing moisture and start to brown.
7. At this moment, add carrots, potatoes, and celery and mix well.
8. Then add all the herbs and spices.
9. Mix well to coat everything evenly with herbs and spices.
10. Now, dust the flour over this mixture.
11. Now, gradually pour the vegetable broth with constant stirring to prevent lump formation.
12. Once all the things are mixed up, boil and then simmer for fifteen minutes to tenderize the veggies.
13. After that, mix the almond flour and nutritional yeast.
14. Give an additional five minutes for simmering to thicken it up.
15. Blend half of the chowder using a blender or immersion blender for a rich and velvety finish.
16. Taste to check if any adjustment is needed or not.
17. After ladling the chowder into bowls, sprinkle chopped parsley on top.
18. Serve this delicious Vegan Mushroom Chowder warm.

TIPS

• Use your favorite combination of mushrooms as per your taste preference.
• You may use a dash of liquid smoke to add a smoky twist to your chowder.
• Browning the mushrooms is necessary to make their flavor more strong.

STORAGE DIRECTIONS

FRIDGE

• Pack the chowder in a sealed container once it cools down and keep it chill in the fridge for about four days.

FREEZER

• Pack this chowder in freezer-friendly containers. Freeze well for 60-70 days. Shift it to the fridge twenty-four hours earlier to defrost.

REHEATING

• Warm the chowder on a stove while stirring over an intermediate flame to restore its creamy consistency.

FAQs

Is that possible to lower its calories?

• Yes, skip the use of oil or butter and saute the vegetables in vegetable broth. This will make your chowder oil-free and lower the calories.

Will the canned mushrooms work?

• Canned mushrooms can be used after rinsing and draining well if fresh ones are not available. We always prefer to use fresh mushrooms for better flavor and texture.

Which vegetables can add to this chowder?

• You may add the kale, peas, corn, etc. to make your chowder filling as well as nutritious.

What other thickening agents work to thicken this chowder instead of flour?

• Blended potatoes, cornstarch, or potato starch can also work in place of all-purpose flour.

NUTRITIONAL INFO. PER PORTION

Total calories/portion: ~210 kcal per cup of chowder
Total carbs: 28 g
Fiber: Five grams
Net carbs: Twenty-three grams
Proteins: 08 g
Fats: Eight grams
Sodium: 410 mg
Serving size: One cup approx.
Sugar: Five grams