Vegan Manhattan Clam Chowder

 

I’m not a fan of clams, I confess. But I do love the taste of Manhattan Clam Chowder, and since I am in full metal jacket soup mode right now, I couldn’t resist making one of my favorite soup recipes. This one is adapted from the cookbook named after my favorite Philadelphia vegan restaurant, Horizons. The flavor is right on, and quite creatively, the substitution for clams here is tvp, texturized vegetable protein. The original recipe calls for more spice than I care for, so I provided ranges for you – adjust to your liking. This is a very easy soup to make, and it does not take long to have some piping hot and soulfully delicious vegan chowder for yourself. Enjoy!

Vegetarian Clam Chowder

2 quarts of vegetable stock

2 carrots diced

2 celery stalks diced

1 small onion diced

2 medium potatoes diced

3 cloves of garlic, minced

2 teaspoons dried thyme

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon dried oregano

1 – 2 tablespoons seafood seasoning, adjust to your liking

8 ounce can of diced tomatoes

16 ounces tomato puree

1 cup tvp granules (texturized vegetable protein)

1/2 cup white wine or sherry

2 tablespoons fructose or sugar

2 tablespoons olive oil

salt and pepper to taste

Start your stock pot and add the carrots, celery, onion, potatoes, garlic, and thyme. Bring to boil.

Add the granulated garlic, granulated onion, oregano, 1 tablespoon of the seafood seasoning, diced tomatoes, and tomato puree. Bring to boil.

Add the TVP granules, white wine, fructose, and oil. Bring to boil again.

Reduce the heat and simmer until the potatoes are tender. If desired, finish with the second tablespoon of seafood seasoning, and salt and pepper to taste. This makes 10 – 12 servings.

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