This hearty vegan wild rice mushroom chowder is a comforting and satisfying dish perfect for chilly days. The blend of wild rice, mushrooms, and vegetables creates a rich and flavorful base, while the creamy almond milk and nutritional yeast add a creamy and cheesy texture.

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: Approximately 300 kcal per serving

INGREDIENTS

• 1 cup wild rice blend
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 8 oz shiitake mushrooms, stemmed and sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup all-purpose flour (or gluten-free flour)
• 4 cups unsweetened almond milk (or any plant-based milk)
• 1/2 cup nutritional yeast
• 1/4 cup chopped fresh parsley (plus more for garnish)
• 2 tablespoons soy sauce or tamari
• Juice of 1 lemon

INSTRUCTIONS

1. Rinse the wild rice blend under cold water. In a large pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from heat and set aside.
2. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Stir in the sliced cremini and shiitake mushrooms, diced carrots, and diced celery. Cook for about 5-7 minutes until the mushrooms start to release their juices and soften.
5. Add the dried thyme, dried rosemary, salt, and pepper to the pot. Stir to combine.
6. Sprinkle the flour over the vegetable mixture and stir well to coat everything. Cook for another 2-3 minutes to cook off the raw flour taste.
7. Gradually pour in the almond milk, stirring constantly to prevent lumps from forming.
8. Stir in the nutritional yeast, chopped parsley, and soy sauce. Bring the mixture to a simmer and cook for about 10-12 minutes, stirring occasionally, until the chowder thickens.
9. Add the cooked wild rice to the pot and stir to combine. Cook for an additional 5 minutes to heat through.
10. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if needed.
11. Serve the hearty vegan wild rice mushroom chowder hot, garnished with fresh parsley.
12. Enjoy this comforting and nutritious chowder as a hearty meal!

The addition of herbs and soy sauce enhances the savory flavors, making this chowder a cozy and nutritious meal. Garnish with fresh parsley for a pop of color and freshness. It’s a delightful way to warm up and enjoy a hearty bowl of goodness!