New Vegan Clam Chowder

A rich, thick, stick to your ribs chowder–filled with hearty chunks of potatoes, celery and onion–this one has all the elements of the original, but gets its creaminess from my secret ingredient: navy beans! This version is not only healthier and cruelty-free, but it’s so filling and delicious!

New Vegan Clam Chowder

1 pound dried navy beans

3 strips dried kombu seaweed

2 tablespoons olive oil

4 strips tempeh bacon

1/2 medium onion

3 stalks celery

1 clove garlic, minced

8 ounces oyster or shiitake mushrooms

2 cups vegetable stock

1 large potato, peeled and diced

big sprig of fresh thyme

3/4 cup dry white wine

Handful fresh parsley, chopped

Dulse or kelp flakes (optional)

Method:

Soak beans overnight in water. Cook in fresh water with kombu until beans are soft (they should look cracked open).

Drain beans and reserve liquid. Remove kombu and discard. Puree beans with enough liquid to make very smooth.

For a very smooth soup, run puree through a fine sieve. Transfer to a large soup pot and warm over low heat on stove.

Dice the bacon, onion, celery and garlic.

Heat olive oil in large skillet and add bacon.Saute until browned. Add onion and celery and  saute until softened.

Add mushrooms and saute until softened. Increase heat and deglaze with white wine until pan is almost dry.

Add stock, thyme and diced potatoes. Bring to boil, cover, reduce heat and simmer until potatoes are just tender, about 10 minutes.

Add  contents of skillet to pot on stove and heat through. Check for seasoning, adding salt and pepper as desired. You may wish to add dulse or kelp flakes for more of a sea-derived flavor.