Friday, February 4, 2011

The Betty Crocker Project : Vegan New England "Clam" Chowder made with Oyster Mushrooms & Artichoke Hearts

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I recently discovered that my relationship with our cat Percy has developed to a point where he loves and trusts me enough to let me play air guitar on his tummy Bill & Ted style. I've been calling it Cat Guitar and it's awesome. You know what else is awesome? Vegan Clam Chowder!

We reused the classic vegan trick of using oyster mushrooms for clams - like we did when we veganized Betty's Linguine with Clams  in White Sauce & Rosemary Garlic Bread. But even though the "clams" are wonderful - the real star of this recipe is the artichokes and potatoes. The slight "fishy" flavor is really nice and reminds me of what I remember when I think of this wintery favorite. I must stress - that you will want some crackers or bread to get every last drop of this chowder. Yes - This is a clean your bowl situation.

Really - I could eat this chowder and play Cat Guitar all day... not at the same time. That seems dangerous.

If you don't have a cat to to strum - I recommend watching the long lost Galaxy Quest mockumentary "GalaxyQuest: 20th Anniversary The Journey Continues"... because it's also awesome!

Let's make some Chowda!

Vegan New England Clam Chowder 
  • 1 Large Red Onion (diced)
  • 3/4 Cup Oyster Mushrooms (sliced) 
  • 2 Tablespoon Olive Oil 
  • Dash of Liquid Smoke 
  • 1 Tablespoon White Wine 
  • 1 Teaspoon Fresh Thyme
  • 2 Russet Potatoes (baked and cubed) 
  • 3 Stalks of Celery (diced) 
  • 1 Cup Better Than Bouillon - Vegetable ( made per instructions on the package)
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Dill 
  • 1/2 Teaspoon Celery Sedd
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Vegan Worcestershire Sauce
  • 1 Can Artichoke Hearts 
  • 1/2 Teaspoon Sea Kelp Granules
  • 1 Tablespoon Fresh Parsley (diced) 
  • 1 Cup Soymilk 
  • 1 Tablespoon Braggs
  • Salt and Pepper to Taste
In a large soup pot or Dutch oven, heat Olive Oil and Liquid Smoke over a medium heat. Toss in Red Onions and Oyster Mushrooms once the heat gets warm. Stir occasionally.

Once the Onions are tender, toss the White Wine, Thyme, Celery and Baked Potatoes into the pot and gently mix. Let simmer for 2-3 minutes. You want the Potatoes to start to break down a little. Then stir in Broth, Onion Powder, Dill, Celery Seed, Black Pepper and Vegan Worcestershire Sauce with a wooden spoon. Once the Chowder begins to boil, stir in Artichoke Hearts, Sea Kelp, Fresh Parsley, Soymilk and Braggs.

Let simmer another 5-7 minutes. Once the Soymilk thickens, remove from heat and enjoy with a good book, cup of tea and some crackers!


  1. Wow. I found your site and added it to my blog feed. I have spent a lot of time today looking through all your awesome Betty adaptations and saving many of them.

    I have a book club coming up with a Boston theme so I will be making this chowder for that. It sounds great!

    Thank you for veganizing all these great recipes! I am hoping it will help me stay creative in the kitchen and keep my husband interested in vegan eating. :-)

  2. This sounds and looks sooooo good - I can't wait to try this recipe!