Chowder in a bread bowl might be one of the most famous iconic dishes of San Francisco. This veganized version of the all time SF classic is much lighter than the original one, but just as irresistably creamy, dreamy and oh so delicious! It’s chalk full of sweet and nutty seasonal root vegetables, delicate and savory mushrooms and velvety almond cream. The broth is rich with the ocean aroma from kombu seaweed.
It is served in a freshly baked sourdough bread bowl made by Boudin bakery which basically created the original sourdough. An unusual twist on a local favorite brings on the flavors of fall which is the most beautiful time in San Francisco.
- 1 medium bulb of fennel, diced
- 1 medium celery root with celery attached (or add 3-4 celery stalks), diced
- 1 parsnip or carrot, diced
- 2-3 potatoes (optional), diced
- 1 leek, only white part, chopped
- 1-2 cloves of garlic (optional), minced
- 2-3 cups almond milk (or any other)
- 1 quart of veggie stock (mb less)+vegan "chicken" stock powder to taste
- 1 big chunk of kombu seaweed (mine was about 6x4 inches)
- 1 lb of mixed mushrooms (save some pretty ones for skewers) - I used locally grown regular and white chanterelles and king trumpet mushrooms
- Vegan bacon of choice (optional)
- 2-3 tbsp nutritional yeast
- Add 1-2 bay leaves and other seasonings and herbs of choice. I cooked mushrooms and bac'n in some smoky seasoning and added fresh thyme at the end
- 1-2 tbsp of oil or Earth Balance
- Salt, pepper to taste
- Sourdough Bread Bowl (not optional!)
- Start with sautéing the fragrant veggies in some oil, stirring occasionally, about 10-15 minutes.
- Set aside. Roughly chop the mushrooms, slice vegan bacon if using, fry it all up in seasoned oil on medium-high till golden brown.
- Set the prettiest pieces aside for decoration.
- Combine veggies, mushrooms, milk and stock.
- Add broth powder and other seasonings, stir and bring to a simmer on medium high, then let it simmer on low till the veggies are tender.
- Add nutritional yeast, salt and pepper, partially puree if extra creaminess is desired.
- Adjust all the seasonings to taste.
- Serve with vegan bacon bits and skewered chanterelles, make sure to overflow that bread bowl for extra yum points!
San Fransico native, Russian, vegan food master, artist, musician, singer, song writer,
green plant epicurean. She has a Russian food blog. She and her partner in crime take great glee in veganizing anything, the more convoluted, difficult or obscure the better. They cook together often and share a passion for cooking. She loves progressive rock and pizza.