Vegan ‘Clam’ Chowder

It’s another cloudy/rainy day in Vancouver (pretty much goes without saying) and I’m still recovering from last night which was AWESOME! If you’re in Vancouver then you have to check this out. How have I lived here my whole life and never done this?

Kino Cafe has Flamenco dancing on Wednesday-Sunday nights and there’s no cover charge! There’s nothing special about the cafe itself by once these ladies start dancing to the guitar music the whole place seems intimate and beautiful. Seriously check them out if you’re looking for an unforgettable night!

Kino Cafe

I’ve been neglecting my blog lately and I knew I was due to come up with an original recipe so this seemed like the perfect day to do it.

I used to LOVE clam chowder. I would pour it out of the can, heat it up and then sit back and enjoy with an episode of Melrose Place. Oh Amanda Woodward, how I miss you.

Anyways, I was trying to figure out how I could replace the texture of clams with something that isn’t a fake meat. Plus I generally hate mushrooms (I know…I get it all the time…’What do you eat then!?!) but I recently discovered that my taste buds make an exception for enoki mushrooms. Which would make a perfect vegan replacement for clams!

Because I was playing around I only made enough for one serving so just multiply the recipe by how many people you’re feeding because this is going to be a crowd pleaser!

Here’s what I did:

  • I took half of a russel potato and boiled it in 2 cups of veggie broth. When the potatoes were soft I used an egg beater to make it like watery mashed potatoes.
  •  Then I heated up some oil on a pan and added 1/4 of an onion chopped up
  • When the onions were nice and translucent I added the mashed potato mix, another cup of water and the other 1/2 of the russel potato. Once the potato cubs were soft I added:
      •     1/4 of a carrot chopped
      •     1  celery stalk chopped
      •     1 tbsp salt (I added more as needed)
      •     1/4 cup chives chopped
      •     1/4 cup parsley chopped
      •     1/4 cup of fresh dill
      •     2-3 tablespoons of flour depending on how thick you want it (add it last otherwise the soup at the   bottom starts to burn)


I only added the 1/2  enoki mushrooms right before serving because I haven’t really cooked with them and didn’t want them to lose their rubbery texture.

The result was delicious! I’m back baby!

Vegan Clam Chowder


2 Comments Add yours

  1. Rhiannon says:

    Ermehgerd! This looks amazing.

    1. LindsayODonnell says:

      Haha it was!

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