I wanted a to create a vegan clam chowder, so I chose shiitake mushrooms because their texture and flavor could be mistaken for a clam or mussel if prepared properly.
In a soup pot, bring to a boil 6 cups of water and dice: 4-5 small potatoes, 4 cloves of garlic, 2 celery stalks, 2 carrots, 1 vidalia onion, 1 veggie bullion cube. Cook for about 10 minutes (more if potatoes aren’t soft). Add one cup of coconut milk and simmer another 10 minutes. Use a potato masher to create a thickened stew. Add 1 can of organic sweet corn-drained, 1/4 cup of fresh chopped parsley and 1 tsp of dried thyme (of course fresh would be better!). Keep on low heat.
In a skillet, add chopped shitake mushrooms to 1 tbsp of vegan butter, 2 diced garlic cloves and 1 cup of coconut milk. Let it simmer until soft and chewy, and milk is thick. Add sea salt and black pepper to your heart’s content.
Add the saute to the soup and you’ll have vegan clam chowder!