Summary: Vegan barbeques aren’t as unusual as they used to be. Lots of folks love the conviviality of these events, as well as the trademark smoky taste of the cuisine. However, once you give up eating animal products, it can be challenging to find acceptable substitutes for your childhood favorites. Have no fear, because we’ve discovered a great vegan barbeque offering! These tofu/chickpea sandwiches have an appealing texture, similar to pulled pork or sloppy joes, but without the grease or the guilt! Chickpeas add protein and density, and the sauce – oh my.

Vegan barbeques aren’t as unusual as they used to be. Lots of folks love the conviviality of these events, as well as the trademark smoky taste of the cuisine. However, once you give up eating animal products, it can be challenging to find acceptable substitutes for your childhood favorites. Have no fear, because we’ve discovered a great vegan barbeque offering! These tofu/chickpea sandwiches have an appealing texture, similar to pulled pork or sloppy joes, but without the grease or the guilt! Chickpeas add protein and density, and the sauce – oh my. You’ll just have to try it for yourself.

INGREDIENTS
1 12-ounce block extra-firm, organic tofu
2 teaspoons olive oil (for pan)
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 (15-ounce) can chickpeas (also called garbanzos), drained and rinsed
6-8 gluten-free buns
Coleslaw for topping (Your easiest bet is to buy bagged, pre-shredded coleslaw, then add a bit of Vegenaise (or other vegan mayo), a pinch or two of celery salt, and a small amount of finely chopped red onion).

BBQ SAUCE
1 teaspoon olive oil (for pan)
1 small scallion, chopped (about ¼ cup)
2 cloves minced garlic
1 cup tomato sauce
1 tablespoon ketchup
1 tablespoon pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon tamari (not commercial soy sauce, which contains wheat)
¾ teaspoon smoked paprika
½ teaspoon mustard powder
1 teaspoon chipotle chili powder
¼ teaspoon ground cumin
¼ teaspoon sea salt
1/8 teaspoon ground black pepper

INSTRUCTIONS
Heat olive oil in pan on stovetop and cut half of the tofu block into small cubes. Crumble the other half directly into pan and add the cubed tofu. Fry for 5-10 minutes until tofu is golden brown. Remove tofu from pan and set aside.

Add a bit more olive oil to the pan and sprinkle shallots and garlic inside. Fry 2-3 minutes until shallots and garlic are cooked through and slightly browned. Add the remaining barbeque sauce ingredients and stir continuously until combined (approximately 5 minutes). Add tofu and chickpeas and continue stirring for another 4-5 minutes.

Remove from pan and ladle onto slightly toasted buns. Top with coleslaw and a couple of pieces of lettuce. You’ll be wolfing this meal down in no time! For best results, serve with gluten-free beer. Serves 6-8 hungry guests. You’ll all be planning your next barbeque before the sandwiches are even gone!

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Summary: If you’ve been following this page, you’re probably aware that vegan, gluten-free desserts are much tastier than the poor rep they so often receive. They are way more delicious and complex than the nut and seed bars you probably ate when you were first exploring vegan cuisine. This incredible carrot cake contains no gluten or animal products whatsoever, and you’ll be in heaven at the first bite. Granted, the recipe calls for two different kinds of sugar. But sometimes, you just have to live on the wild side.

If you’ve been following this page, you’re probably aware that vegan, gluten-free desserts are much tastier than the poor rep they so often receive. They are way more delicious and complex than the nut and seed bars you probably ate when you were first exploring vegan cuisine. This incredible carrot cake contains no gluten or animal products whatsoever, and you’ll be in heaven at the first bite. Granted, the recipe calls for two different kinds of sugar. But sometimes, you just have to live on the wild side.

CAKE INGREDIENTS
I cup unsweetened applesauce (organic is best, as always)
2/3 cup coconut sugar
1 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup plant-based milk (we used a mix of coconut and almond, sensational!)
1/3 cup tapioca starch
2 ½ cups oat flour
1 tsp baking powder
1 tsp baking soda (aluminum-free, please!)
1 tsp cinnamon
1 tsp ginger powder
¼ tsp salt
1 ½ cups grated carrots
½ cups crushed walnuts and/or pecans

FROSTING INGREDIENTS
¼ cup vegan butter or margarine (the good kind, like Earth Balance)
4 ounces (approximately ½ store-sized plastic container) vegan cream cheese
2 ½ cups organic powdered sugar

INSTRUCTIONS
Preheat oven to 350 degrees.

In large bowl, stir together applesauce, coconut sugar, lemon juice, vanilla, and milk. Combine thoroughly, then add tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Continue stirring everything together until your batter is thick and creamy. Add carrots and walnuts.

Grease 8X8 pan with vegan butter or coconut oil. Pour in batter and slide pan into your oven. Bake for approximately 30 minutes. Be sure to employ the fork or toothpick method to make sure your cake isn’t runny in the middle. The aroma will make you drool with anticipation! Remove from oven and let cool.

Meanwhile, prepare your frosting. Mix vegan butter, cream cheese, and powdered sugar together in medium-sized bowl and beat until creamy. Remove cake from pan and place on large plate. Swirl the frosting evenly across the surface of the cake. For an extra bit of dazzle, sprinkle crushed walnuts on top of the frosting.

Serves 6 guests. Please refrain from consuming this entire cake by yourself at one sitting. Obviously, this is not a diet dessert, so please utilize caution. You’ll be astonished by how good a vegan, gluten-free carrot cake can taste, and your friends will be, as well. Enjoy!

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Summary: Early spring can be frustrating. Sometimes the temperatures are warm, but then they suddenly plummet, making you wonder if warm weather will ever arrive. Soup is a wonderful staple for chilly nights, as it comforts your heart and warms your belly. We love this delightful vegan cream of broccoli variety—thick, nourishing, inexpensive, and easy to make. Your kitchen will smell wonderful, and you won’t mind holding onto winter just a little bit longer.

Early spring can be frustrating. Sometimes the temperatures are warm, but then they suddenly plummet, making you wonder if warm weather will ever arrive. Soup is a wonderful staple for chilly nights, as it comforts your heart and warms your belly. We love this delightful vegan cream of broccoli variety—thick, nourishing, inexpensive, and easy to make. Your kitchen will smell wonderful, and you won’t mind holding onto winter just a little bit longer.

INGREDIENTS
Olive oil for pan
2 ½ cups finely chopped broccoli florets
1/3 cup finely chopped carrots
1/3 cup chopped celery
1/3 cup chopped onion
1-2 minced garlic cloves
¼ teaspoon sea salt (not the iodized variety!)
3 tablespoons gluten-free flour (we used Bob’s Red Mill garbanzo flour. Hearty and delicious!)
1 ½ cup vegetable broth (check labels, make sure it’s gluten-free)
1 ¼ cup plant-based milk (We used a combination of coconut and almond milks)
2 tablespoons nutritional yeast
Salt and pepper to taste
Pinch of cumin

INSTRUCTIONS
Heat olive oil in medium-sized soup pan. Add broccoli, onion, carrots, celery, and garlic and sauté for 5-10 minutes. Onions should be slightly browned. Add flour and toss into vegetables. Stir for 1-2 minutes, then add vegetable broth and plant-based milk. Sprinkle in nutritional yeast. Season to taste with salt, pepper, and cumin. Simmer vegetables for 10-15 minutes, until they are slightly tender.

Remove from heat and pour into a blender or food processor. Mix until pureed. Your soup should be thick and creamy. Pour directly into bowls and dig in!

We like to make broccoli croutons for topping. They’re easy—cut up a few more florets, sprinkle with sea salt, and fry on stovetop for a few minutes. Start on low heat. When broccoli becomes tender, turn up the heat and continue frying until browned on both sides. Be sure to flip the broccoli several times. It should be slightly crispy. Remove from stove, drain off excess olive oil, and sprinkle your croutons on top of the soup.

Other great toppings include shredded vegan cheese, shaved carrots, and/or an extra drizzle of olive oil. Serve alone or with a side salad and/or loaf of gluten-free garlic bread. Unbelievably tasty! This hearty soup serves 2-3 people, but feel free to increase portion sizes if you’re entertaining more guests. No one will want to leave your house. Stay warm! Nicer weather is just around the corner.

Previous Article « Vegan Gluten-Free Garbanzo Pancakes—Good for Any Time of Day!
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Summary: Normally, we think of pancakes as a morning food. However, these garbanzo flour-based pancakes are so rich that you can enjoy them at any time of day. They’re great for dinner! At the same time, they’re perfect for these slowly warming, almost-spring days, since they’re light and buoyant. You can make the pancakes in less than twenty minutes. They’re inexpensive and easy to prepare, and we hope you love them as much as we do.

INGREDIENTS
1 finely chopped green onion (both the white and green parts)
¼ cup finely chopped red pepper
½ cup garbanzo flour (try Bob’s Red Mill)
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon baking powder
½ cup water

OPTIONAL TOPPINGS
½ sliced avocado
Fresh salsa
Non-dairy yogurt (try coconut-based for a flavor thrill!)
Hummus
Black beans

INSTRUCTIONS
Chop pepper and green onion and set aside. Combine flour, garlic powder, sea salt, black pepper, and baking powder in medium-sized bowl. Stir thoroughly until combined. Add water and continue stirring until all lumps are gone. Your mixture should have a batter-like consistency, not too watery or think. Add red pepper and green onion and continue stirring until small bubbles appear in the batter.

Heat a frying pan (cast iron is best) on stove top and smear with olive oil. Pour batter directly into pan and fry at medium heat for about 6 minutes on each side. Don’t get impatient—this pancake will take much longer to cook than the conventional variety. You may have to add more olive oil to the pan, as the batter absorbs a lot of it. Be careful flipping the pancake, because the process is tricky! It may fall apart, at least a bit. If the pancake doesn’t look perfect when you’re done, don’t despair. It will still taste just as good!

You can top your pancake with an endless variety of garnishes. We used sliced avocado, fresh salsa, and plain coconut yogurt and were wowed by the results. You can also try hummus, black beans, baba ganoush, etc. Use your imagination! This recipe makes one pancake, but you can repeat the instructions indefinitely, depending on your number of guests.

Serve by itself (very filling) or with a side salad, coffee, some gluten-free beer or red wine. Check www.barnivore.com to make sure your alcoholic beverage is vegan. We hope you enjoy this delightful, light but filling meal! Thank goodness spring is just around the corner.

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Summary: This winter has been an especially long one, and we find ourselves longing for sweet treats that won’t make us feel too guilty. Nothing is more satisfying on a cold winter’s day than a piping hot bowl of apple crisp. If you’re following a vegan, gluten-free diet, you might wonder how you can enjoy this succulent treat without butter and dairy-based ice cream. Have no fear, the dessert can be made to your specific dietary needs. We think it tastes even better than the milk-infused version.

This winter has been an especially long one, and we find ourselves longing for sweet treats that won’t make us feel too guilty. Nothing is more satisfying on a cold winter’s day than a piping hot bowl of apple crisp. If you’re following a vegan, gluten-free diet, you might wonder how you can enjoy this succulent treat without butter and dairy-based ice cream. Have no fear, the dessert can be made to your specific dietary needs. We think it tastes even better than the milk-infused version.

CRISP INGREDIENTS
6-8 medium-sized apples (enough to make 6 cups. You can use several different types at once, from tart to sweet).
Dash of fresh lemon juice
1/3 cup turbinado sugar
1 tbsp cornstarch
½ teaspoon cinnamon
Pinch of sea salt

TOPPING INGREDIENTS
1/3 cup organic brown sugar
¼ cup gluten-free flour (We used Bob’s Red Mill rice flour, it works great)
½ cup gluten-free oats (old-fashioned, not quick)
¼ cup almond meal
¼ teaspoon cinnamon
Pinch of salt
1/3 cup melted vegan butter or margarine (We used Earth Balance, with stellar results)

INSTRUCTIONS
Hearty and Delicious Vegan, Gluten-Free Apple Crisp Chop apples into chunks. You can remove peels if you like, but it’s not really necessary. Peels are full of vitamins. Pour apple chunks into a large bowl and sprinkle them with lemon juice. Add turbinado sugar, cornstarch, cinnamon and salt. Toss mixture until thoroughly combined and spread into greased 9X9 pan. We used coconut oil for the coating. It has a sweet, subtle flavor that is great for this dessert.

Meanwhile, wash and dry bowl so you can re-use it. Combine brown sugar, flour, oats, melted butter, almond meal, cinnamon and salt until the consistency is similar to wet sand. Spread evenly across the top of the apple mixture and pop into a pre-heated, 375 degree oven.

The mouth-watering scent of apple crisp will fill you with anticipation and nostalgia as the dessert heats up in your oven. Let it bake for about 45 minutes, until the top is golden brown and slightly bubbly. The apples should be soft but not mushy.

Place the pan on your counter and allow it to cool for about 15 minutes. Serve toasty warm! This dessert is great by itself or with a scoop of vegan ice cream. It’s big enough for 6-8 people, so be sure to invite everyone you know. You won’t have any shortage of friends. Cheer up – spring isn’t so far away after all.

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Summary: Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour.

Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour. You can have these muffins for breakfast or pack them in your lunch box and take them to work. Give our recipe a try, and you’ll soon find yourself in Chocolate Heaven. This treat is inexpensive, quick, and incredibly easy to make!

DRY INGREDIENTS
1 ½ cup gluten-free brown rice flour (oat flour works, as well. Try Bob’s Red Mill, it’s our favorite)
1 cup unsweetened dark cocoa powder (check label to make sure there are no milk solids)
1 teaspoon baking soda (aluminum-free, please!)
¼ teaspoon sea salt (NOT iodized table salt!)

WET INGREDIENTS
½ cup water+ 2 extra tablespoons
½ cup non-dairy milk (we used Forager organic coconut-cashew milk, it tastes delightful!)
3 tablespoons melted coconut oil
1/3 cup coconut sugar
¼ cup pure maple syrup (just say no to pancake syrup)
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees and fill each compartment of muffin pan with cupcake liners. Combine flour, cocoa powder, baking soda and slat in large bowl and mix until thoroughly combined. Meanwhile, melt coconut oil in small saucepan and warm milk in another pan. Pour milk and oil into a smaller bowl and add coconut sugar, maple syrup, vanilla extract, and water. Stir briskly and then pour the mixture into the larger bowl with the dry ingredients.

Combine all ingredients until blended. The batter should be thick and creamy but not stiff.
Spoon a couple of tablespoons of batter into each compartment of the muffin pan. Place pan on the center rack of your oven and bake for approximately 20 minutes. You can stick a toothpick or fork in the center of one of the muffins to make sure it comes out clean. Your kitchen will smell divine in the meantime.

Makes 10-12 medium-sized muffins. These delicious confections keep well in a covered container. You probably don’t want to eat all 12 of them at one sitting. Invite ten of your friends over and have a party, instead. We guarantee they will disappear quickly. They’re great warm or cold. Enjoy!

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Summary: For many years, we had no idea what to do with gnocchi. These little nuggets of potato-based pasta are usually served with butter and/or cheese. However, there is far more to gnocchi than we ever suspected, and this vegan, gluten-free meal showcases its versatility. Our recipe features an exciting fusion of Mexican and Italian cuisine. The result is a hearty and satisfying entree, perfect for a cold winter evening. It’s inexpensive and easy to prepare. Try it, we think you’ll agree.

For many years, we had no idea what to do with gnocchi. These little nuggets of potato-based pasta are usually served with butter and/or cheese. However, there is far more to gnocchi than we ever suspected, and this vegan, gluten-free meal showcases its versatility. Our recipe features an exciting fusion of Mexican and Italian cuisine. The result is a hearty and satisfying entree, perfect for a cold winter evening. It’s inexpensive and easy to prepare. Try it, we think you’ll agree.

INGREDIENTS
1 large (16 ounce) package of gluten-free gnocchi (check labels, make sure there are no eggs or added wheat flour)
½ thinly sliced red pepper
½ thinly sliced green pepper
½ red onion, cut into strips
1 can black beans, drained and rinsed
Olive oil
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon ground pepper

SALSA INGREDIENTS
1 large avocado, mashed
1 Roma tomato, diced
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 clove garlic, minced
Juice of one lime
Salt to taste

Your favorite, gluten-free tortillas

INSTRUCTIONS

Heat olive oil in a large skillet (we recommend cast iron) and fry gnocchi lightly for 5-10 minutes. Remove gnocchi from pan and set aside. Pour onions, red and green peppers, and a pinch or two of salt into the pan and fry until onions are translucent and peppers are almost cooked through. Add gnocchi, black beans, and spices to your mixture and cook on low heat for another 5-10 minutes. If you like your dish spicy, feel free to add more spices.

Meanwhile, prepare the salsa. Mash an avocado in medium-sized bowl and squeeze in the juice of one lime. Add chopped tomato and onion, minced garlic, cilantro, and salt. Stir thoroughly until mixture is thoroughly combined. The texture should be thick but creamy.

Ladle the gnocchi mixture onto a large plate and spoon a couple of dollops of salsa on top. Serve with tortillas (this dish is also perfect on its own, without tortillas). It will be colorful and tantalizing, and you’ll want to spend a while admiring its beauty. But don’t wait too long. Dig in and enjoy!

Serves 3-4 people. The portions can be adjusted, depending on the size of your party. This succulent meal pairs well with vegan red wine or gluten-free beer. For an additional kick, top with shredded vegan cheese and/or sour cream. Your guests will love this dish, and you’ll want to make it again and again.

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Summary: Sometimes vegans get a craving for a hearty meal. Many of us grew up eating meat and dairy products, but later ditched them due to health, philosophical and/or humanitarian reasons. Still, we often miss familiar comfort foods, and long for the taste of….well, not meat, exactly, but something equally filling. Reubens are one of those comfort foods that went by the wayside when we gave up a carnivorous diet—until now.

Sometimes vegans get a craving for a hearty meal. Many of us grew up eating meat and dairy products, but later ditched them due to health, philosophical and/or humanitarian reasons. Still, we often miss familiar comfort foods, and long for the taste of….well, not meat, exactly, but something equally filling. Reubens are one of those comfort foods that went by the wayside when we gave up a carnivorous diet — until now. When you bite into one of these vegan, gluten-free tempeh reubens, you will be astonished. Robust flavor without the greasy aftertaste or the guilt! Tempeh is protein-rich and packed with vitamins, and sauerkraut is great for digestion. This dish is healthy, simple to make, inexpensive, and delicious.

INGREDIENTS FOR MARINADE
½ cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire Sauce (check label, make sure there’s no wheat)
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon garlic powder

RUSSIAN DRESSING INGREDIENTS
¼ cup vegan mayonnaise
1 tablespoon pickle relish
2 tablespoons ketchup (make sure no wheat is added)

OTHER INGREDIENTS
1 8-ounce package tempeh
4 slices gluten-free rye bread (we used Canyon Bakehouse, very flavorful!)
4 slices vegan cheese (we recommend Chao, it melts easily)
½ cup sauerkraut

Combine marinade ingredients in a deep dish and cut tempeh in half, then slice lengthwise to make four pieces. Soak tempeh for 20-30 minutes until well-seasoned. Fry slices in olive oil on stovetop until brown on both sides. Pour leftover marinade over the top while cooking and allow it to simmer until absorbed. Remove tempeh from pan and set aside.

Combine ingredients in small bowl for Russian dressing. Fry rye bread in pan on both sides until lightly browned. Remove from pan and spread all four slices with a generous layer of Russian dressing. Pile on tempeh, cheese slices, and a dollop or two of sauerkraut. Put slices together to create two sandwiches and return them to the frying pan. Adjust stovetop to medium heat seating. Fry sandwiches on both sides until bread is dark brown and cheese is melted. This should take no more than five minutes. Remove sandwiches from pan, pile them on a plate, and dig in!

Serves 2 hungry people, but you can increase the amount of ingredients for a larger party. This meal pairs well with gluten-free, dark beer or red wine (check www.barnivore.com to make sure your alcoholic beverages are vegan). You’ll want to make this tasty dish again and again! Enjoy!

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Summary: Here is a vegan and gluten-free New England Clam chowder recipe to make in the Instant Pot, just in time for Super Bowl 52 (or LII, if you prefer the more proper Roman numerals)! Bring this to that Super Bowl party, and when the New England Patriots face off against the Los Angeles Rams, this vegan, Instant Pot New England clam chowder will wow the fans of both teams!
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vegan new england clam chowder

Here is a vegan and gluten-free New England Clam chowder recipe to make in the Instant Pot, just in time for Super Bowl 52 (or LII, if you prefer the more proper Roman numerals)! Bring this to that Super Bowl party, and when the New England Patriots face off against the Los Angeles Rams, this vegan, Instant Pot New England clam chowder will wow the fans of both teams!

This vegan New England clam chowder recipe is the Instant Pot variation of our regular vegan, gluten-free New England Clam chowder, which in turn is a riff on Isa Chandra’s recipe, simplified and now converted for (and tested in) the Instant Pot!

We never peel anything (carrots, potatoes, etc.), but you can if you want to.

Vegan, Gluten-Free New England Clam Chowder

NOTE: If you do not have access to commercial unflavored, unsweetened cashew milk, make the homemade version (instructions below at the *) which is easy to do. You will need to start the cashews soaking 2 to 3 hours before you are going to start making the chowder).

Ingredients:

1 tablespoon olive or sunflower oil
1 large yellow onion, diced
2 carrots, peeled or unpeeled and sliced into 1/4-inch slices
3 stalks celery, sliced into 1/4-inch
4 ounces of shiitake mushrooms, thinly sliced – these give the chowder its chewy, clam-like bits
8 ounces white mushrooms, sliced whole into 1/4-inch thick slices
2 medium potatoes, peeled or unpeeled, and diced
3 cups vegetable stock
1/2 to 1 teaspoon salt
Pepper to taste
1 to 2 nori sheets, chopped very fine or crumbled up into tiny pieces (this gives your chowder that ‘taste-o-the-sea’ flavor)
1 1/4 cups unsweetened, unflavored cashew milk (either store-bought or *see below for making your own)
2 more cups vegetable stock
4 teaspoons cornstarch
2 tablespoons tomato paste (optional)
2 tablespoons lemon juice (optional)

Instructions:

Before you begin cooking, chop and stage all of the ingredients, because once you start cooking this goes fast!

vegan instant pot new england clam chowder

Put the oil in the Instant Pot and press the saute button, adjusting it to “less” (‘less’ equals a temperature range of 275°F to 302°F, while ‘more’ equals a temperature range of 347°F to 410°F, and ‘normal’ equals a range of 320°F to 349°F).

When the Instant Pot display switches to ‘Hot’ add the onions, carrots, celery, and mushrooms and saute for 3 minutes, stirring occasionally.

vegan instant pot new england clam chowder-1

Now add the potatoes, the 3 cups of vegetable stock, the nori, and salt and pepper. Lock on the Instant Pot lid, and set to manual, high pressure, for 3 minutes.

After the 3 minutes, quick release.

During the 3 minutes of pressure cooking, put cashew milk*, the 2 cups of vegetable stock, and the cornstarch in your blender, and blend until smooth and very well blended.

*If you are making your own cashew milk, first drain the cashews, then add them to the blender with the 2 cups of vegetable stock and the cornstarch, and blend until smooth and very well blended.

After you have quick released your Instant Pot, remove the lid and stir the cashew milk mixture into the soup. Press the saute function again, set to ‘less’, and simmer uncovered for another 5 to 10 minutes, until thickened to where you want it (which will be accomplished by the cornstarch).

At this point, if you want to add the tomato paste (it adds tang and brightness, but we found it a bit odd for our taste) and the lemon juice, do so.

Serve with salad and some crusty gluten-free bread and vegan butter!

If you bring this to a Super Bowl party, please let us know how it went over!

*Instructions for Making Cashew Milk at Home

Soak 1 cup of raw cashews in water to cover for 2-3 hours. Drain and put in blender with the 2 cups vegetable stock and 4 teaspoons cornstarch and blend the heck out of it until very smooth.

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Summary: Here is a vegan and gluten-free New England Clam chowder recipe (which still has that requisite 'taste of the sea' flavor), just in time for Super Bowl LII (which is Roman numeral speak for '52')!

Here is a vegan and gluten-free New England Clam chowder recipe (which still has that requisite ‘taste of the sea’ flavor), just in time for Super Bowl LII (which is Roman numeral speak for ’52’)! On Sunday, February 3rd, the New England Patriots face off against the Los Angeles Rams for the Patriots’ record-breaking eleventh time at the Super Bowl (so far they are 5 and 5). Tom Brady himself has played in an unheard of 9 Super Bowls. Whether you are a Patriots fan, or just attending a Super Bowl party without an allegiance to a particular team, this vegan New England clam chowder is sure to please even the pickiest of seafood and chowder lovers!

This vegan New England clam chowder recipe is a riff on vegan goddess Isa Chandra’s recipe, simplified and still delicious! Make it at home first, if you want to test it, but we are sure you will want to bring it along to your Super Bowl party, as well as serve it often at home!

We never peel anything (carrots, potatoes, etc.), but you can if you want to.

Vegan, Gluten-Free New England Clam Chowder

1 tablespoon olive or sunflower oil
1 large yellow onion, diced
2 carrots, peeled or unpeeled and sliced into 1/4-inch slices
3 stalks celery, sliced into 1/4-inch
4 ounces of shiitake mushrooms, thinly sliced – these give the chowder its chewy, clam-like bits
8 ounces white mushrooms, sliced whole into 1/4-inch thick slices
2 medium potatoes, peeled or unpeeled, and diced
3 cups vegetable stock
1/2 to 1 teaspoon salt
Pepper to taste
1 to 2 nori sheets, chopped very fine or crumbled up into tiny pieces (this gives your chowder that ‘taste-o-the-sea’ flavor)
1 1/4 cups unsweetened, unflavored cashew milk (either store-bought or *see below for making your own)
2 more cups vegetable stock
4 teaspoons cornstarch
2 tablespoons tomato paste (optional)
2 tablespoons lemon juice (optional)

In a large, heavy pot, saute the onions, carrots, celery, and mushrooms on medium-low to low heat, until onions are translucent and the other vegetables are just barely softened. Add the potatoes, the 3 cups of vegetable broth, nori, and salt and pepper. Bring to a boil, then lower heat, cover, and simmer until the potatoes are just turning tender.

While the soup is simmering, put the vegan milk, 1 cup of vegetable stock, and the cornstarch in your blender, and blend until very well blended. Stir the milk mixture into the soup, and simmer uncovered for another 5 to 10 minutes, until thickened to where you want it (which will be accomplished by the cornstarch).

At this point, if you want to add the tomato paste (it adds tang and brightness, but we found it a bit odd for our taste) and the lemon juice, do so.

*Make your own cashew milk: Soak 1 cup of raw cashews in water to cover for 2-3 hours. Drain and put in blender with the 2 cups vegetable stock and 4 teaspoons cornstarch and blend the heck out of it until very smooth.

Serve with salad and some crusty gluten-free bread and vegan butter!

If you bring this to a Super Bowl party, please let us know how it went over!

vegan new england clam chowder

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