Posts Tagged vegan

New England Vegan Clam Chowder

New England Vegan Clam Chowder

By Chef Amy Symington Makes 8 servings Ingredients: 2 tbsp extra virgin olive oil 1 large onion, diced 2 cups oyster mushrooms, sliced 3 stalks of celery, diced 2 cloves garlic, minced 2 tbsp dried thyme 3 cups water or vegetable stock 3 potatoes, diced 2 (540ml) cans of coconut milk 1 (540ml) jar artichoke hearts, drained and chopped ¼ cup dulse flakes (or to […]

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