Name: New England Vegan Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 cup raw cashews, soaked in plenty of water overnight, then drained; 1/2 cup water; couple dashes of coconut or apple cider vinegar (optional); 1 TB Earth Balance; 10-12 oz white, brown or oyster mushrooms, destemmed and chopped; 1 cup Butler Soy Curls; 1/2 sheet crumbled nori; 1 TB olive oil; 1-2 TB Earth Balance or refined coconut oil; 4 strips of tempeh or vegan bacon (I used Sweet Earth's Benevolent Bacon), chopped; several dashes of liquid smoke; 1 celery stalk, chopped; 1 medium onion, diced; 3 garlic cloves, smashed and chopped; 1 tsp fresh thyme, chopped; 1 bay leaf; 5 cups No-Chicken, mushroom or vegetable stock; 2 cups peeled and diced Yukon Gold potatoes; 1 TB cornstarch, blended with 2 TB water; salt and pepper, to taste; oyster crackers; fresh biscuits; fresh thyme, chopped