Vegan Clam Chowder

Large pot; Knife; Cutting board; Measuring cups/spoons

10 minutes

35 minutes

American

Vegan, Clam Chowder, Healthy, Nutritious

Main Course

Sautéing/Simmering

Vegan

1

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

2 cups vegetable broth

1 cup coconut milk

2 tablespoons nutritional yeast flakes

1 teaspoon dried thyme leaves

½ teaspoon sea salt or to taste

¼ teaspoon black pepper or to taste

2 cups cooked cannellini beans or other white beans

½ cup vegan “clams” (optional)

Chopped fresh parsley for garnish (optional)

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the carrot and celery and cook for another 5 minutes.

Pour in the vegetable broth, coconut milk, nutritional yeast flakes, thyme leaves, salt and pepper. Bring to a boil then reduce heat to low and simmer for 10 minutes.

Add the cooked beans and vegan “clams” if using. Simmer for another 5 minutes until heated through. Taste for seasoning and adjust if necessary.

Serve hot with chopped fresh parsley as garnish if desired. Enjoy!

Calories – 350; Fat – 8g; Carbohydrates – 55g; Protein – 12g; Fiber – 8g

This vegan clam chowder is a delicious alternative to the classic seafood dish that is packed with flavor and nutrition! It’s easy to make in just 30 minutes with simple ingredients like olive oil, onion, garlic, carrots, celery broth, coconut milk nutritional yeast flakes thyme leaves salt pepper cooked cannellini beans or other white beans vegan “clams” (optional) chopped fresh parsley for garnish (optional). Enjoy!

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American cuisine is influenced by many cultures, including Native American, European, African, and Asian cuisines.