Vegan Artichoke Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan chowder built on artichokes, potatoes, and mushrooms, enriched with cashew and coconut cream. The dulse adds umami depth. Serve as a hearty main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil
- 1 yellow onion (finely chopped)
- 2 cups oyster mushrooms (or white mushrooms, sliced)
- 3 celery stalks (finely chopped)
- 2 carrots (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoons dried thyme
- 1/2 teaspoon fine sea salt
- 3 cups vegetable broth
- 1 large yukon gold potato (diced)
- 2 12-ounce jars artichoke hearts in water, drained and cut into quarters
- 1 15-ounce can full-fat coconut milk
- 1/2 cup raw cashews (soaked* (optional, see notes))
- 1 tablespoon dulse (optional)
- fresh parsley for serving
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1258mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1379mg
- Calcium
- 145mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.