Football Playoff Recipe Series: New England Vegan Clam Chowder

Hey Everyone! As part of the Football Playoff Recipe Series, we’re back with our second recipe, featuring a New England Vegan Clam Chowder Recipe. It may be cold again this weekend, so soup it up with a favorite foodstuff from the Patriot’s hometown. We looked at classic recipes unique to each region where an NFL team made the playoffs and converted them to plant-based alternatives. Take the plant-based playoff challenge and see how many of these meals you can create. This is the second of a 6 part series.

Vegan Clam Chowder Ingredients:

2 cups chopped dried Dried Oyster Mushrooms
1 10-oz. container of Follow Your Heart sour cream
1/2 dozen small peeled Red or Russian potatoes, cut into chunks
1 small crumbled dried chipotle pepper
3 teaspoons dried thyme leaves
3 teaspoons dried sage leaves
1 bay leaf
1 1/2 cups vegetable broth
2 cups soy milk
1 teaspoon chopped sage leaves
1 teaspoon olive oil
1/2 cup chopped carrots
1/2 cup chopped onion

Vegan Clam Chowder Instructions:

  1. Heat the oil on low for 5 minutes in a pot
  2. Add the onion, bay leaf, thyme, carrots, sage and chipotle pepper and cook until the vegetables are soft, around 10 minutes
  3. Add potatoes to the pot with the vegetable broth or water. Simmer until the potatoes are barely tender, around 10 minutes
  4. Add the soy milk and the mushrooms. Stir in the Follow Your Heart sour cream. Heat thoroughly for another 10 minutes
  5. Salt and pepper to taste
  6. Sprinkle finely chopped fresh dill over soup and cover pot with a lid
  7. Let stand at least 10 minutes
  8. Remove and discard bay leaf
  9. Serve with plant-based crackers

Looking for more recipes? Try out our Green Bay Plant-based Bratwurst

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