San Francisco Wild mushroom chowder with celeriac and fennel in a sourdough bread bowl

vegan-sourdough-chowder   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. breadbowl-chowder-vegan

  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.



San Francisco Style Vegan, Wild Mushroom Chowder in a Sourdough Bread Bowl
  1. 1 medium bulb of fennel, diced
  2. 1 medium celery root with celery attached (or add 3-4 celery stalks), diced
  3. 1 parsnip or carrot, diced
  4. 2-3 potatoes (optional), diced
  5. 1 leek, only white part, chopped
  6. 1-2 cloves of garlic (optional), minced
  7. 2-3 cups almond milk (or any other)
  8. 1 quart of veggie stock (mb less)+vegan "chicken" stock powder to taste
  9. 1 big chunk of kombu seaweed (mine was about 6x4 inches)
  10. 1 lb of mixed mushrooms (save some pretty ones for skewers) - I used locally grown regular and white chanterelles and king trumpet mushrooms
  11. Vegan bacon of choice (optional)
  12. 2-3 tbsp nutritional yeast
  13. 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
  14. 1-2 tbsp of oil or Earth Balance
  15. Salt, pepper to taste
  16. Sourdough Bread Bowl (not optional!)
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  1. Start with sautéing the fragrant veggies in some oil, stirring occasionally, about 10-15 minutes.
  2. Set aside. Roughly chop the mushrooms, slice vegan bacon if using, fry it all up in seasoned oil on medium-high till golden brown.
  3. Set the prettiest pieces aside for decoration.
  4. Combine veggies, mushrooms, milk and stock.
  5. 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.
  6. Add nutritional yeast, salt and pepper, partially puree if extra creaminess is desired.
  7. Adjust all the seasonings to taste.
  8. Serve with vegan bacon bits and skewered chanterelles, make sure to overflow that bread bowl for extra yum points!
  9. enjoy!
Plant Based Cooks
   Editor’s Note: Enjoy this deliciously creamy soup to capture the feeling of being by the bay on a chilly foggy morning, even if you are anywhere in the world. My one suggestion to really make this dish is to really hunt down those mushrooms from a farmers market. That way you support your local farmers, and there is no comparison between store bought mushrooms and farmers market mushrooms.
Lisa swears the secret to this is in the bread bowl and I believe her. She gets her sourdough bread bowls is that she procures them from the infamous “Boudin Bakery” in the heart of San Francisco by the wharf. Originally they opened shop in 1849 and have remained a San Fransisco legacy for the sourdough bread. You may find the Boudin Bakery here in case you are ever in the bay
Also if you have not yet checked out Lisa’s Instagram it is not a hyperbole that it is the center apex point of all creative veganizing. You can even find a complete vegan “Irish Breakfast” on there among other surprising and delicious things. 


Lisa Myaf 


Lisa Myaf 

San Fransico native, Russian, vegan food master, artist, musician, singer, song writer, 

Lisa Myafgreen 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. 



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