Vegan Chesapeake Chowder
The best vegan fish chowder. Full of flavor with the hint of sea. Light soup can be served for lunch or dinner course.
Equipment
- Food processor or grater
Ingredients
- 1 onion chopped
- 4 celery stalks sliced down the middle length-wise and then thinly sliced
- 2 zucchini grated /shredded
- 4 potatoes chopped into small cubes
- 16 oz shredded cauliflower 1 lb shredded (rice cauliflower would work)
- 1 tbsp olive oil
- 4 garlic cloves through a garlic press
- 2 bay leaves
- 1 1/2 tsp celery seed
- 1 tbsp thyme
- 1 1/2 tsp paprika
- 3/4 tsp sage
- 1/3 tsp red pepper flakes
- 1/2 tsp onion granules
- shake cayenne tiniest pinch
- 2 tbsp seaweed kelp/dulse flakes
- 1 cup nutritional yeast
- 4 cups water or vegetable broth
- 3 cups coconut milk Use less if you want thicker chowder
- 1/3 cup lemon juice
- 3 tbsp coconut aminos
- Salt and pepper to taste
Instructions
- Take all the seasonings (except bay leaves) and blend or mix in a bowl. If you have whole seaweed, then blend it to powdery granules. Set these both aside.
- Add olive oil to large pot and saute chopped onion for 1 minute. Then add sliced celery. Stir occasionally. Cook until starting to be translucent. About 7 minutes.
- Stir in potatoes that have been cut in small cubes. Stir continually. Potatoes will be coated and starting to cook. Cook for just 1 minute.
- Add 1 cup of water and 2 Tbsp of the herbs and 2 Tbsp of seaweed. Cook for 7 minutes.
- Stir in shredded zucchini, cauliflower and minced garlic. Add the rest of the water, bay leaves and the remainder of the seasoning mix and the seaweed mix. Cover. Stir every 5 mins. Cook 15 minutes.
- Add the coconut milk, lemon juice, coconut aminos, and nutritional yeast. Cover, and cook on medium/low for 1 - 1 1/2 hours, until vegetables are done. However, this can continue to simmer. Simmering is where it all comes together and where the magic happens. If you can let it simmer for 2 hours, it will only get better.
- Remove bay leaves and discard. Garnish with chopped fresh parsley
Notes
Quick (no stirring or continual adding) Crockpot version - Put all the ingredients in the crockpot and cook overnight on low or put on in the morning and have it ready for dinner.