Bethany's Vegan Kitchen

This fish-free vegan seafood chowder is hearty and creamy, with a subtle fish flavour. I chose to use plant-based prawns for this, they worked perfectly, but they’re not 100% necessary. You can choose to omit them if they’re not available, this soup will still have a fishy flavour to it coming from the seaweed

Serves; 6 Cook time: 35 minutes

You’ll need:

1. One tablespoon of dairy-free butter
2. One small onion, roughly 125g
3. Two sticks of celery, roughly 100g
4. One small carrot, roughly 100g
5. One medium sized potato, peeled and diced, roughly 400g
6. 360g mock prawns, I used Happiee Plant_Based Shrimpiee which I bought from Tesco, it’s also available from Ocado. You can also buy frozen mock prawn online from Alternative Stores
7. One litre of hot vegetable stock
8. One tablespoon of fish-free fish sauce
9. 5g of fresh parsley, diced
10. 10g of toasted seaweed snacks, diced
11. 150ml of dairy-free cream
12. Salt and black pepper to taste

Method;

• Melt the dairy-free butter in a large frying pan over a medium heat. Once it’s melted add in the celery, carrot and onion. Give them five minutes to soften
• Next add in the diced potato and stir it through the vegetables. Give everything another five minutes to begin to soften
• Now add the hot vegetable stock and fish-free fish sauce, and increase the heat to a simmer. Place a lid on the saucepan and leave the chowder to simmer for 10 minutes, stirring every now and then
• Roughly chop the mock prawn into bite sized pieces, then add them into the chowder. Give them ten minutes to heat through, stirring every now and then
• Finally add in parsley, seaweed and dairy-free cream. Season to taste with salt and black pepper, then give it another five minutes to cook. Then spoon into bowls and serve. I served the chowder topped with a little more fresh parsley and a swirl of dairy-free cream