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
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
KJ says
I love this shape and size pot to cook one dish meals in and love your creative website, Vaishali!
Kelly D says
I would like to make a potato soup or maybe a pierogi dish.
Stephanie says
Soups so
Many soups
Andrew Romanelli says
Hi Vaishali:
I love the blog. It seems like you've been cranking out a lot of great recipes lately and I can't wait to try the chowder.
I enjoyed your essay on Maryland. We vacationed on the Eastern Shore a few years ago. I've been vegan for almost 6 years and allergic to shellfish since my teens, so I haven't had a crab cake in a long, long time!
If I were to win the casserole I would make a vegan jambalaya. It is a regional dish, although certainly not regional to us here in NJ! I tend to avoid fake meats, but field roast makes a very good spicy sausage.
Jillian Too says
I'd love to use it to try a vegan New England (non)Clam Chowder.
Melissa says
This recipe looks great! I'm from Maryland, so I can appreciate the hometown spirit of it.
I'd love to win this casserole dish/pan. I'd probably use it for some good vegan paella.
Mini says
I'd love to use this pan to try out the Texas sweet onion casserole, a recipe I'd bookmarked ages ago.
Thank you!
Padma says
HI Vaishali,
I am a great fan of your blog, as I love to try different recipes( vegeterian) from around the world. The recipe posted is one more that I can add to my to do list. If I am lucky enough to win the casserole I would cook the Vegetable Stew, a simple but delicious dish from Kerala.
Thanks
Padma
Kimmy says
I am a huge fan of spinach pie! I have always had it in a regular pan but a circular casserole dish would be so very interesting to use. I do not have anything like this in my kitchen. I just recently got into cooking and it is now my #1 passion in life. Thanks for the chance to win this.
Carolsue Ezovski says
I would make New England Clam Chowder -- my favorite soup!
I shared on Pinterest
https://www.pinterest.com/pin/138204282295960774/
carol says
id make chicken and rice in it a small batch and maybe some stew well i know i would if i won it
Fifi says
I shared on Pinterest. If I won the wonderful pan, I would create a traditional Yorkshire pudding. It would puff up beautifully in this special pan. Thank you for this delicious recipe.
Laura Jeanne Hansen says
The first thing I would make would be your recipe for Chesapeake Chowder. I've already printed the recipe because whether it's in a @LagostinaUSA pan or one of my own, I'll be eating this dish soon!
Aimee B. says
Actually, I'd love to make this chesapeake chowder you posted. It looks heavenly!
Padma says
oh how i love your stories
David says
I tweeted at https://twitter.com/1brisket/status/844281283853385730
David says
I like oven baked macaroni and cheese with diced bacon and ham mixed in. The golden brown layer of cheese on top is my favorite part.
Kathryn says
I'd make a wonderful biryani- style rice dish. I love Indian spices!
I shared on facebook!
Angelica says
This chowder looks amazing! Cannot wait to try it, as my son LOVES chili I would be making that in this pan if I won! 🙂 shared on twitter. https://twitter.com/littleryoko
Cathy says
I'm from Texas and would love to make some spicy bean chili in the pan.
Shannon says
Your soup looks lipsmackingly delicious! Thank you for sharing. I've lived in Baltimore for 8 years and I have to respectfully disagree about the food scene here. There's an incredibly good selection of vegetable-forward, vegan options around town these days, and I've had several great vegan meals in Annapolis as well. I definitely wish there were fewer crab cakes but I am really happy with the options overall. If you haven't been up here in a while I hope you'll give it another chance!
Vaishali says
Shannon, that's great to know. I visit Baltimore occasionally, although not as often as I'd like to because it's one of my favorite cities, and I am glad to know the food scene is now more vegan friendly. I would love to hear if you have suggestions. The last time I was at Fell's Point, no more than three months ago, I scoured menus to find something local and vegan but ended up at Mezze in the end which was delicious, but definitely not local food.
Caleb says
Recipe looks wonderful! I went to school in Maryland not long ago (St. John's). Your post really took me back to that nice time. I never tried much of the local food, because even though I wasn't vegan then, I didn't like seafood. This recipe looks like a great alternative! Great northern beans are quickly becoming one of my favorite beans (they were great in that white pasta sauce recipe!), and I've been using a lot of tempeh and shallots as well. The instructions say to add potatoes, but I don't see potatoes in the ingredients list. How many potatoes are required?
Keep up the great work, Vaishali!
Caleb says
Nevermind, I see the potatoes now! Question withdrawn.
Kristel Petty says
I would love to make this recipe if I won. But I also truly adore making many. Minestrone!!!
Ruth Eisenbud says
Vaishali,
I know I sometimes disagree with you about vegan and animal rights issues... but for once I absolutely agree with you.... there is no room for hatred and bigotry towards humans or animals.
Thank you for allowing me to express my opinion, even though it sometimes differs from yours.... that is the beginning of tolerance.
Anonymous says
That pan looks gorgeous! As does your recipe. Why shouldn't vegans be able to have a comforting chowder? I was always envious that I couldn't get the clam chowder in bread bowls in San Francisco.
And Maryland is a great, picturesque state that doesn't get enough attention/appreciation!
I would make a black eyed pea with collard green casserole---the epitome of southern cooking (Georgia).
Ellen Lederman says
Sorry---it's Ellen Lederman. Don't know how I posted as anonymous!
Vaishali says
🙂 Got it! Thanks, Ellen.
Sue Hegle says
Can't wait to make this chowder! I would use this pan to make my favorite taco filling. Mushrooms, potatoes, and garbanzo beans, here in Southern California tacos are king!
Brenda says
I shared on twitter. https://twitter.com/TheHippieHut/status/844210676457381889
Brenda says
I love making Southern Fried Catfish. It's never quiet the same as having it in Arkansas, but I do my best.
Beth says
Seriously? This is a vegan blog, don'tcha know...
Nupur says
What a lovely essay on Maryland. I agree with you that it is a quietly dignified state. A couple of my close friends live in MD and I have enjoyed visiting them.
I would use that beautiful casserole to make a Vidalia onion casserole. Vidalia is a town here in Georgia, and I love the sweet mild onions that grow there.
Hemalatha Bala says
Hi,
I would cook south indian kurma and other indian gravies in this casserole.
Thanks,
Hemalatha B