This vegan Chesapeake chowder is creamy and delicious, and packed with protein and fiber from healthy white beans and tempeh. Old Bay seasoning and dashi stock add the flavor of the ocean without the fish.Â
Be sure to also check out this creamy vegan corn chowder and this vegan black-eyed peas chowder.
The gorgeous state of Maryland, which I've called home for nearly three decades now, is well known for its seafood, including crabcakes and Chesapeake chowder, named for the spectacular Chesapeake Bay. Over the years, I've veganized what used to be some of my most favorite seafood dishes, including these Maryland crab cakes, and today I have for you a delicious but vegan version of Chesapeake chowder.
Chesapeake chowder is typically made with a variety of sea creatures, including fish and crabs, and it's seasoned with Old Bay, a popular seasoning that was born right here in Maryland. For my vegan chowder, I keep the Old Bay in the recipe but sub the seafood with tempeh and white beans for protein, and the cream for cashew cream, which gives that same velvety smoothness and mouth feel.
Recipe card
Vegan Chesapeake Chowder
Ingredients
- 1 cup dried white beans (soaked for a few hours, then cooked until tender. You can also use canned)
- 8 oz tempeh (crumbled into small bits)
- 1 medium shallot (finely chopped)
- 2 sticks celery (finely chopped)
- 4 cloves garlic (crushed and minced)
- 2 tablespoon rice flour (or all-purpose flour)
- 1 teaspoon extra virgin olive oil
- ½ cup white wine (optional, but nice to add more flavor)
- 2 medium potatoes (yellow or red, diced)
- 1 tbsp, or more Old Bay seasoning
- 1 teaspoon dried thyme or sage
- 2 dry bay leaves
- Salt and ground black pepper to taste
- 2 tablespoons parsley (optional)
To make dashi stock:
- 1 sheet dashi kombu
- 3 cups water
For cashew cream:
- ½ cup raw cashews (soaked for 30 minutes)
- ½ cup water
Instructions
Make cashew cream:
- Place the cashews and water in a blender and blend into a very smooth paste.
Make dashi stock:
- Soak the dashi in the water for three hours. Bring the water to a boil and remove the dashi from the water with a pair of tongs, just before the water begins to boil. Leaving the dashi in after the water boils will make the stock bitter and slimy.
Make the chowder:
- Heat the oil. Add the onions, celery, thyme, bay leaves, and garlic and season with salt and pepper. Saute the vegetables until the onions turn translucent, but do not let them brown.
- Add the flour and saute for a few minutes until lightly brown.
- Add the potatoes, all of the dashi stock and wine and mix well, until the flour has dissolved in the liquid.
- Cover and cook for 10 minutes or until potatoes are tender. Now add the tempeh and the beans along with the Old Bay. If the chowder is too thick, add a cup of the bean cooking liquid, water or vegetable stock. It will thicken further as it stands, so don't worry about getting it too watery.
- After the chowder comes to a boil, add the cashew cream and mix well. Check if more salt and black pepper are needed. Turn off the heat.
- Serve hot with some crusty bread and a salad.
Nutrition Information
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Theo W says
Made this tonight. It was beyond amazing. Thank you Vaishali!
Vaishali says
So happy to hear, Theo!
Heather says
Wisconsin booyah!
Kelsey says
I would love to try out this recipe, seafood and old bay were favorites of mine before my vegan days! 🙂 since moving to the suburbs of Philadelphia, I've been spoiled by lots of vegan-friendly options for eating out--even with the local classics of Philly cheesesteaks! I love your blog, thanks for all of your tasty recipes and real life perspectives! 🙂
Sharon says
I pinned your recipe here - https://www.pinterest.com/pin/225461525075959808/
Sharon says
I would make cajun seafood jambalaya. It's the perfect pot for it!
Kathy Martorano says
I a a long time vegan and at 67 and retired I have many great recipes that would work in this awesome pan. My son is going to be stationed in Aberdeen MD so we are all moving there in Aug. I am excited to try my vegan casserole made with everything that is left over in the fridge. Thanks for the opportunity to win
Lydia Claire says
I'm not to sure of a regional recipe that I'd make but I would definitely make my favorite wild rice and mushroom casserole!
Amishi Shah says
I tweeted about this also:
https://twitter.com/Amishi03/status/845350182862667781
Amishi Shah says
I would make the ever popular Gujarati dish-Undhiyu! The large circumference, and sufficient depth will be just perfect to make the undhiyu. And for a regional dish within the United States - since CT was my first home, I will use the pan to make pizza sauce, as pizza from this New England state is so popular!
Melissa says
I'd make chicken and dumplings in it!
Edye says
I'd like to make this chowder! YUM :]
Elle says
I would love to make chicken and vegetable casserole in this pot.
Shared: https://twitter.com/PrettyHotPink6/status/844934349229297664
Ruth Eisenbud says
Vaishali, There are few places I can go on the internet where I am not assaulted by meat.... Is there any way you can politely emphasize that HolyCow is a VEGAN Blosg.... and that meat recipes are not appreciated or appropriate, even by commenters.