For the last two weeks , my days have been spent swimming in crystal clear dark blue lakes, lying on warm granite rocks, beachcombing, hiking, exploring natural habitats and breathing in the scent of pine trees. Every day the beauty of Maine took me by surprise. Just when I thought I experienced the most beautiful sight in the world, along came another. Being that close to nature 24 7 became a very spiritual existence, and I certainly will miss it.
On the other hand, I must say it was not easy being vegan in Maine. I ate out most of the time and my choices were limited. Watching people eat all the food that I used to consume created some nostalgia in me. Not for the fish but for the fond memories associated with the food I used to eat. One cool evening, I observed everyone eating bowls of clam chowder. I thought to myself – I need to eat that right now. So I went back to my teeny, tiny one room apartment and created my own vegan Boston clam chowder. Many foods we long for are all about flavors not the animal protein. I replaced the clams with mushrooms and artichokes for the texture. I added all the classic clam chowder ingredients including potatoes, onions and dill. I used soy milk for the creaminess. It was amazing how it conquered my longing for the original. Even someone like me who has been vegan for over a couple of years needs to be reminded that flavors and taste can be re-created without the primary animal protein. This rich, sweet and creamy vegan Boston clam chowder was delicious, and no animals were hurt in the process. Mission accomplished. Hope you this vegan Boston clam chowder as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here.
- 1 small red onion, chopped
- 12 white mushrooms, chopped
- 8 ounces artichoke hearts, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, chopped
- 2 large Russett potatoes, diced into 1-2 inch cubes
- 1 tablespoon olive oil
- ½ cup soy milk
- vegetable broth
- salt & fresh ground black pepper
- handful of fresh, chopped dill and some for garnish
- ¼ teaspoon red pepper flakes (optional)
- In a large soup pot or Dutch oven, heat olive oil until hot, add onions, mushrooms and celery and saute cooked but still somewhat firm.
- Add garlic and saute another minute or two.
- Add diced potatoes and enough vegetable broth to cover the potatoes and bring to a boil.
- Reduce to a simmer and cook for about 8-10 minutes. You want them cooked but still firm. The starchy potato water makes a nice base.
- Add the artichokes, soy milk (amounts vary depending on how thick you want it), dill, salt and pepper to taste. Simmer for another 5 - 7 minutes. Add the red pepper flakes if using.
- Ladle into 4 bowls and top with fresh dill.