Creamy Hash Brown Mushroom Chowder

Creamy Hash Brown Mushroom Chowder Recipe

By Brand New Vegan

🔪Prep Time: 5 min

👩‍🍳Cook Time: 55 min


1/2 onion (about 1 cup)

2 med carrots (about 1 cup

2 ribs celery (about 3/4 cup)

1 tsp mined garlic

8 oz portobello mushrooms

4 oz shiitake mushrooms

1 Tbs dulse flakes (optional – or use a nori sheet)

2 1/2 cups low sodium vegetable broth

1 cup water

1 Tbs tomato paste (or ketchup)

1/4 tsp liquid smoke (or smoked paprika)

30 oz bag frozen hash browns

1 cup unsweetened almond milk

1 cup water

1 cup riced cauliflower

1/3 cup cashews

2 Tbs lemon juice

1 Tbs nutritional yeast

1 Tbs corn starch (or arrowroot, or potato flakes)

1 tsp minced garlic


1Dice onion, carrots, and celery into small, uniform pieces

2Saute in water or broth until softened, about 5 minutes.

3Add garlic and stir

4Add chopped mushrooms and dulse flakes, simmer 5 min

5Add broth, water, tomato paste, liquid smoke, and hash browns

6Increase heat to boil, then reduce heat, cover, and simmer 30 min

7Meanwhile, blend all cream sauce ingredients until smooth

8Slowly stir in cream sauce and simmer another 15 min or until thickened

9Garnish and serve

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