This VEGAN “See-Food” Chowder Will Blow Your Mind! đČđ *Plus*, How to Make âSee-Foodâ Stock
This dairy and fish-free chowder is packed with wholesome, plant-based ingredients, making it the perfect vegan comfort food for any season. Whether you’re looking for a fish-free chowder alternative or an easy, homemade see-food stock, this recipe is sure to impress!
#MiyokoSchinner #SeeFoodChowder #VeganSeafood #PlantBasedChowder #DairyFree #VeganSoup #VeganComfortFood #SeafoodAlternative #VeganStock #VeganRecipe #EcoFriendlyFood #HomemadeSoup #DairyFreeChowder #VeganCooking #MiyokosKitchen
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41 Comments
thumbs up for the idea to make wakame powder
Yumâ€
Got the book
i see food and i eat itđ
I love Miyoko! Creative, compassionate, and adorable!
I have your book and I'm going to make this đ„Ł I've made vegan version of Finnish style 'kalakeitto', eng. 'fish soup', with smoked tofu. It's more simple, but very delicious nevertheless.
I just want your latest cookbook, yesterday.
So glad I came across this. You have a new subscriber. Love your energy and hope your friends enjoyed this delicious meal! Will have to try it myself soon. I always wanted to try seafood chowder but being allergic to most seafood I couldnât do it. Now I get to enjoy see-food being vegan nowđ€
Everything so good from the beginning to the end. Thanks Miyoko. đ
Would love to have a Manhattan clam chowder remade vegan with mushrooms!
I am excited about your new cookbook! I am so happy to see this video! I have your book and seeing a video on how to make it really helps! And watermelon seed kernels? I have never heard of this product!
What is the âcomuâ that you use? Vegetable?
That's a big bunch of umami from seaweeed & roasted mushrooms. Capers give a nice salty flavour too
Fish is also the single most toxic food to eat. As well, fishing contributes the most amount of plastic in the oceans.
This recipe looks delicious! Iâve been wanting to try a vegan seafood chowder. But wasnât sure what to use instead of seafood. Mushrooms!!! Fantastic!
I love your cheese!
Looks good
Looks great! đ
Sunflowers seeds blended with water is a great thickening agent.
Miyoko's butter is pure genius
@MiyokoSchinner, I am confused about your friend's "pepper allergy." Black pepper and bell peppers are not related at all. It is super unlikely she would be allergic to both. You might want to ask her for clarification. For some reason, my current husband thought he was allergic to citrus. He is not. I ended up figuring it out, because he kept having things that had citrus that he wasn't aware of, and had no problems. He only reacted when he knew someone had touched citrus and handled his glass or whatever. I proved it to him. Mt. Dew is an orange pop, with the main ingredient being orange juice. He is now no longer claiming to be "deathly allergic to citrus." He can relax and enjoy. I know lots of people, allergic to lots of things, including myself. They can be tricky and sometimes strange.
What a fabulous recipe! I love crowder and have made them with mushrooms many times but not to the length you have gone to with the seaweed stock. Looks like it's worth the effort thoughđ
Loving the mushroom component! Was just thinking that since Derek Sarno is now back in the U.S. it would be so great to see you two do a collaboration at some point, since he and his bro Chef Chad are such mushroom aficionados. I know you are on opposite coasts but dayum -it would be a great partnership.
Please cook more recipes from your cookbook. I have it on my shelf but reading isnt as much fun as watching đ
Thanks for the thoughts, though I thought that olive oil generally goes past its smoking point before the mallard reaction occurs in the mushrooms? Not trying to be critical. Thanks for the Roadhouse.
Brilliant recipe. I hv your cookbook but didnât get to make this wonderful recipe. Luv your productivity towards veganism. Nerltv jumped into your Japan tour but perhaps another time if you press repeat. Cld you offer 4 star options? You are a real star and I look forward to your new cookbook in Sept
People have been eating fish from the sea for hundreds of thousands of years and the fish will never be depleted from the lakes, oceans, rivers and seas. Stop spreading lies to promote you agenda. I hate that!
I've found you again!..I stopped using FB, so I lost track of you….I love your recipes….I'm so happy you popped up in my YT feed (pardon the pun!đ€Ł) thanks Myokođ„°đ
Lovely recipe
crazy
Homemade olive oil, so incredible I would love to create my own one day, but I live in Alberta, zone b and olive trees are not capable of growing here đą
I am so impressed and envious of your beautiful home produced olive oil â€
Looks delicious⊠for me seaweed seems to be an acquired taste. I didnât grow up eating fish and seafood, so I donât miss anything there. BUT! I want to love sea vegetables and I think your wonderful chowder would be a great start to learning to love them. Thank you Myoko, youâre wonderful!! â€ïž
I like correcting people and calling what they refer to as âsea foodâ as âsea lifeâ! Thank you for sharing such wonderful recipes, Miyoko! A true vegan queen đž!
Do you think for the cream, blanched almonds with a little cornstarch would work?
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This looks delicious! Thanks so much.đ
It is absolutely something I miss. Thank you for the inspiration
Looks delicious! I made a vegan clam chowder with dried trumpet mushrooms that I pre soaked in flavoring, then diced up,and it really had a great chewy clam texture.
Looks amazing! I have have to try this!
I can't wait to try this! I'm wondering if adding nutritional yeast would give it some cheesy flavor?