Vegan Clam Chowder

A few days ago I tried to make a vegan version of clam chowder, using TVP flakes reconstituted with water and Old Bay seasoning as a replacement for the clams.  It turned out pretty well!

VEGAN CLAM CHOWDER

• 1/2 cup of TVP
• 1/2 cup of boiling water
• One-and-a-half teaspoons of Old Bay seasoning

•  6 cups of water
• Enough veggie bouillon for 2 cups of water
• 1 cup of soy milk powder
• 1/2 cup of white flour
• Salt and pepper

• 3 potatoes, cut into chunks or slices

1. Combine the TVP, boiling water, and Old Bay seasoning in a sealed container and let sit for 20 minutes.
2. Mix the water and veggie bouillon together in a pot, bring the resulting veggie stock to a boil, and reduce the heat to medium-high.
3. Add the potatoes to the veggie stock and cook until they begin to soften.
4. Scoup out 1 cup of the stock and whisk in the flour to make a slurry.
5. Add the soymilk powder to the soup in the pot.
6. Add the stock/flour slurry back to the soup in the pot.
7. Add the reconstituted TVP, salt, and pepper to the soup in the pot.
8. Cook for 5 minutes or so and then serve.

Makes 3 servings