Rich, creamy, and bursting with savory flavor, this luscious New England style vegan clam chowder will warm your heart. This delicious and easy to make soup is like a hug in a bowl!
Set a large pot over medium heat and add 1 tablespoon of vegan butter.
When the butter has melted, add the shiitake mushrooms in a relatively even layer. Toss a few times to coat the mushrooms, then let them cook for about 4 minutes, until browned on the bottoms.
Flip the mushrooms and let them cook for about 4 minutes more, to brown on the opposite sides.
Remove the mushrooms from the pot and transfer them to a plate.
Melt the remaining tablespoon of butter in the pot, then add the celery and onion.
Cook the celery and onion for about 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic and flour to the pot and stir to coat the veggies with flour. Cook for about 2 minutes, stirring frequently.
Stir in the wine and bring it to a simmer. Allow to cook until it reduces by about half, about 3 minutes.
Stir in the broth, coconut milk, potatoes, dulse, thyme and bay leaves. Return the mushrooms to the pot. Raise the heat, bring the liquid to a boil, then lower the heat to a simmer.
Allow the mixture to simmer until the potatoes have softened, about 12 to 15 minutes.
Ladle a small amount of the liquid from the pot into a small bowl and add the miso paste. Whisk until smoothly blended, then stir the mixture into the pot.
Remove the bay leaves from the soup.
Stir in the vinegar, taste test and season with salt and pepper to taste. You can also optionally blend a small amount (1 cup) with a blender, or stick an immersion blender into the pot for a second or two.
Ladle into bowls and top with accompaniments of choice.
Nutrition information does not include accompaniments.