AuthorLeliaCategory, DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 6 cups Water
 2 lbs Potatoes
 2 King Oyster Mushrooms
 ½ White Onion
 1 Scallion
 4 Garlic, Minced
 ½ tsp Black Pepper
 ¾ tsp Thyme; Dried
 1 White Wine
 2 tsp Braggs Liquid Aminos (or soy sauce)
 1 Dried Kelp (Kombu)
 2 tbsp Mellow White Miso Paste
 1 tbsp Vegan Butter
 2 tsp Kosher Salt
 2 cups Unsweetened Almond Milk
 2 tbsp Parsley; Chopped
 2 tbsp Flour
 4 dashes Smoked Paprika

1

Bring water, white miso and half of the dried kelp sheet to a boil.

2

While the mixture is boiling, cut the potatoes into bite sized chunks. Add potatoes to the liquid and boil for approximately 22 minutes. Potatoes should become soft and liquid should be cloudy. (Remove kelp sheet when done!)

3

While potatoes are boiling, add butter, onion and garlic to a skillet on medium heat. Saute for 5 minutes and begin chopping your mushrooms. Add 2 tablspoons of flour, stir to coat.

4

Add mushrooms, other half of the dried kep sheet and thyme to pan and saute for 5 minutes.

5

Deglaze with Braggs and a couple splashes of white wine. Saute for 5 more minutes.

6

At this point your potato liquid should be looking pretty good, go ahead and dump in the mushroom "oyster" & onion surprise. Don't forget to remove the dried kelp sheet from the mixture.

7

Add Unsweetened Almond Milk, the salt / pepper and a handful of chopped parsley. Once it reaches a simmer again, reduce heat and simmer on LOW for 5 or so minutes (like...while you set the table and holler for your youngins to come eat 4 times before they finally barrel down the stairs).

8

Top with fresh scallions, and a touch of smoked paprika! Enjoy!

9

Wing It: List most of mine, this recipe isn't super finicky. You can make a creamier chowder by adding a little vegan heavy cream...a thicker chowder by pureeing some of the potatoes...a spicy chowder by adding diced hot peppers or cayenne. #wingitvegan and make it yours.

Tip: If you don't have Kombo (you can find it at any Asian store) you can sub in by using a nori sheet, some powdered Wakame or even Dulce Flakes.

Ingredients

 6 cups Water
 2 lbs Potatoes
 2 King Oyster Mushrooms
 ½ White Onion
 1 Scallion
 4 Garlic, Minced
 ½ tsp Black Pepper
 ¾ tsp Thyme; Dried
 1 White Wine
 2 tsp Braggs Liquid Aminos (or soy sauce)
 1 Dried Kelp (Kombu)
 2 tbsp Mellow White Miso Paste
 1 tbsp Vegan Butter
 2 tsp Kosher Salt
 2 cups Unsweetened Almond Milk
 2 tbsp Parsley; Chopped
 2 tbsp Flour
 4 dashes Smoked Paprika

Directions

1

Bring water, white miso and half of the dried kelp sheet to a boil.

2

While the mixture is boiling, cut the potatoes into bite sized chunks. Add potatoes to the liquid and boil for approximately 22 minutes. Potatoes should become soft and liquid should be cloudy. (Remove kelp sheet when done!)

3

While potatoes are boiling, add butter, onion and garlic to a skillet on medium heat. Saute for 5 minutes and begin chopping your mushrooms. Add 2 tablspoons of flour, stir to coat.

4

Add mushrooms, other half of the dried kep sheet and thyme to pan and saute for 5 minutes.

5

Deglaze with Braggs and a couple splashes of white wine. Saute for 5 more minutes.

6

At this point your potato liquid should be looking pretty good, go ahead and dump in the mushroom "oyster" & onion surprise. Don't forget to remove the dried kelp sheet from the mixture.

7

Add Unsweetened Almond Milk, the salt / pepper and a handful of chopped parsley. Once it reaches a simmer again, reduce heat and simmer on LOW for 5 or so minutes (like...while you set the table and holler for your youngins to come eat 4 times before they finally barrel down the stairs).

8

Top with fresh scallions, and a touch of smoked paprika! Enjoy!

9

Wing It: List most of mine, this recipe isn't super finicky. You can make a creamier chowder by adding a little vegan heavy cream...a thicker chowder by pureeing some of the potatoes...a spicy chowder by adding diced hot peppers or cayenne. #wingitvegan and make it yours.

Tip: If you don't have Kombo (you can find it at any Asian store) you can sub in by using a nori sheet, some powdered Wakame or even Dulce Flakes.

King Oyster Stew
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