Sham chowder

Name: Sham chowder
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: Olive oil; Onion, medium x2; Carrot x1; 60 g Facon bits,; Potato, large x1; 3 cloves Roasted garlic,; Nutmeg; Bay leaf x1; Black pepper; cube Stock; 220 g Coconut yogurt,; 100 g Sweetcorn; 200 g Smoked tofu; 180 g Korean rice cakes; handful Dried seaweed,

Keith Baldwin @deepfried

New England Clam Chowder, made vegan. The smoked tofu and seaweed give it a fishy flavour, but the rice cake has more of a seafood-like texture

Keith Baldwin @deepfried

New England Clam Chowder, made vegan. The smoked tofu and seaweed give it a fishy flavour, but the rice cake has more of a seafood-like texture

Saved

Ingredients

1hr

2 people

Olive oil
Onion, medium x2
Carrot x1
60 gFacon bits,
Potato, large x1
3 clovesRoasted garlic,
Nutmeg
Bay leaf x1
Black pepper
cubeStock
220 gCoconut yogurt,
100 gSweetcorn
200 gSmoked tofu
180 gKorean rice cakes
handfulDried seaweed,

Saved

Steps

1hr

1

Make a Soffrito with the onions, carrot and olive oil (this is Italian for chop it into tiny bits and fry it really gently for a long time. Like 30 mins. Until it is mush) You can do this in advance and freeze it.
2

Cut the potato into cubes and fry it a bit. Fry the fake bacon bits too.
3

Add the potato and bacon to the pan with the onion and carrot. Add the garlic, pepper, nutmeg, bay leaf, stock cube and enough water to cover. Simmer until the potato is soft (15 mins?)
4

Add the smoked tofu (cubed) and any liquid that is in the pack. Add the rice cakes, the sweetcorn and the coconut yogurt. Simmer for 5 minutes.
5

Add the seaweed and serve with crusty bread