Recipes
Portuguese Sea Vegetable Chowder
Serves 4
| Prep Time: 10 mins
| Cook Time: 35 mins
| Total Time: 45 mins
Discover The Recipe
Portuguese Sea Vegetable Chowder is a vegetarian version of a traditional Iberian stew made with fish and chouriço (sausage), in a fragrantly spiced tomato base. In this recipe, we make a hearty, vegan stew using both mushrooms and mineral rich sea vegetables to create a rich and flavorful broth. This Portuguese Sea Vegetable Chowder features our signature Portuguese Allspice blend, with hints of chili, paprika, cinnamon, nutmeg and of course, allspice! This spice blend captures the traditional flavors used to season many Portuguese dishes.
Portugal is a sea faring nation, and has been for many centuries! Seafood is central to its complex and hearty cuisine. However, if you’re a vegetarian or vegan, you don’t have to miss out! You can still enjoy the bounty of the sea.
Sea vegetables are a wonderful way to enjoy the unique flavors of the ocean, without eating fish. There are many varieties of sea vegetable to explore, but we are using two of our favorites that really pack a flavor punch - pulse and kombu! They both add a fish flavor, and are exceptionally high in iron, magnesium, beta carotene, and protein!
Ingredients
2 tablespoons olive oil
1/2 medium red onion, diced
1/2 large fennel bulb, cored and sliced
2 stalks celery, sliced
2 cloves garlic, minced
6 oz oyster mushrooms, chopped
1 1/2 tablespoons Piquant Post Portuguese Allspice blend
1/2 teaspoon thyme, dried (optional)
1/2 teaspoon mushroom powder (optional)
1 teaspoon sea salt (optional)
1 2” piece of dried kombu (optional)
2 bay leaves
1 quart vegetable stock
1 can (14 oz) crushed tomato, in juice
1 teaspoon pulse flakes (optional)
1 vegan sausage, cut into bite sized pieces
1 Idaho potato, peeled and cut into pieces
Notes
Dried kombu and dulse are commonly sold in health food stores and in Asian markets. If you have a hard time getting either of these ingredients, don’t worry because this Portugese Sea Vegetable Chowder is delicious with out them! You can also order them online. They add a wonderful depth of flavor and, of course, the flavor of the sea!
Fennel is a wonderful vegetable to cook with! It’s very common in Mediterranean cooking and is great eaten raw or cooked. Both the leaves and the bulb of the plant are edible. In this recipe, we call for using the bulb! Cut out the core and then remove the very bottom and then slice the bulb! If you don’t have fennel you can add carrot which will work just as well!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a large stock pot, heat the olive oil over medium heat. Add the minced onion, fennel, celery, garlic, and mushrooms. Cook ~10 mins until the vegetables are soft and fragrant.
Add the Portuguese Allspice, thyme, mushroom powder and sea salt and cook for 1-2 more minutes.
Add the kombu, bay leaves, vegetable stock, crushed tomato, pulse flakes, sausage and potato. Stir well and bring to a boil. Simmer for 15-20 mins.
Season to taste with sea salt and black pepper. Serve with warm rustic or crusty bread!
Alternatives & Substitutions
This Portuguese Sea Vegetable Chowder calls for oyster mushrooms, but feel free to substitute other mushrooms like portobello, shiitake or button mushrooms. Each has their own unique flavor, but they will all work beautifully in this stew.
Our Portuguese Allspice is a blend of spices, citrus and chili for a kick, but don’t worry it’s actually a subtle heat in this recipe if you’re sensitive! You can add a pinch of cayenne if you’re looking to turn up the heat a little more.
Portuguese Sea Vegetable Chowder
Ingredients
2 tablespoons olive oil
1/2 medium red onion, diced
1/2 large fennel bulb, cored and sliced
2 stalks celery, sliced
2 cloves garlic, minced
6 oz oyster mushrooms, chopped
1 1/2 tablespoons Piquant Post Portuguese Allspice blend
1/2 teaspoon thyme, dried (optional)
1/2 teaspoon mushroom powder (optional)
1 teaspoon sea salt (optional)
1 2” piece of dried kombu (optional)
2 bay leaves
1 quart vegetable stock
1 can (14 oz) crushed tomato, in juice
1 teaspoon pulse flakes (optional)
1 vegan sausage, cut into bite sized pieces
1 Idaho potato, peeled and cut into pieces
Instructions
In a large stock pot, heat the olive oil over medium heat. Add the minced onion, fennel, celery, garlic, and mushrooms. Cook ~10 mins until the vegetables are soft and fragrant.
Add the Portuguese Allspice, thyme, mushroom powder and sea salt and cook for 1-2 more minutes.
Add the kombu, bay leaves, vegetable stock, crushed tomato, pulse flakes, sausage and potato. Stir well and bring to a boil. Simmer for 15-20 mins.
Season to taste with sea salt and black pepper. Serve with warm rustic or crusty bread!
Notes
Dried kombu and dulse are commonly sold in health food stores and in Asian markets. If you have a hard time getting either of these ingredients, don’t worry because this Portugese Sea Vegetable Chowder is delicious with out them! You can also order them online. They add a wonderful depth of flavor and, of course, the flavor of the sea!
Fennel is a wonderful vegetable to cook with! It’s very common in Mediterranean cooking and is great eaten raw or cooked. Both the leaves and the bulb of the plant are edible. In this recipe, we call for using the bulb! Cut out the core and then remove the very bottom and then slice the bulb! If you don’t have fennel you can add carrot which will work just as well!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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