from Vegan Planet--the seafood taste comes from kombu and classic Old Bay seasoning.
1.Heat 1 tbs of the oil in a large pot over medium heat. add the leek and celery, cover, and cook until softened, about 5 minutes. Add the potato, stock, kombu, bay leaf, and salt to taste. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are soft, 20 to 30 minutes. Remove the kombu and bay leaf.
2.Carefully transfer 2 cups of the soup solids plus 1/4 cup of the broth to a food processor or blender and process until smooth. Return the mixture to the pot and stir in the soy milk and dissolved miso. Keep the soup warm over low heat, being careful not to boil.
3.Heat the remaining 1 tbs oil in a large skillet over medium heat. Add the mushrooms and cook, stirring constantly, until softened, 3 to 5 minutes. Sprinkle with the Old Bay seasoning, stirring to coat. Stir the cooked mushrooms into the chowder and serve hot.
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Serving Size: 1 Serving (1674g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 282 | ||
Calories from Fat: 76 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5859.6mg | 202 % | |
Potassium 750.2mg | 20 % | |
Total Carbohydrate 46.9g | 14 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 41.6g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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