Vegan Crab Bisque
Vegan Crab Bisque
Crab bisque is known for its smooth velvety texture, its rich flavor and subtle sweetness. This recipe has all of those same delicious characteristics but is dairy free and completely vegan with oyster mushrooms standing in for the crab. Mushrooms are full of umami flavor and many varieties can even evoke flavors of seafood, making them perfect for this vegan crab bisque.
Serves 2 -4
Ingredients
(250g) King Oyster or Oyster Mushrooms
1 medium (225g) Onion finely diced
2 ribs Celery finely diced
3 cloves Garlic minced
2/3 cup (100g) Raw Cashews, soaked
4 cups (946ml) Vegan Fish or Vegetable Broth
2” Kombu Seaweed
1/4 cup (59ml) Sherry Wine
3 Tbsp (45g) Flour
3 Tbsp (45g) Vegan Butter
2 Tbsp (30g) Tomato Paste
3 tsp (15g) Old Bay Seasoning
2 tsp (10ml) Neutral Oil
Optional: pinch of Kelp Granules
2 Bay Leaves
Salt & Pepper to taste
Chopped Chives to garnish
Note
If you prefer not to use alcohol, then sub the Sherry for more broth mixed w/ 1 Tbsp Apple Cider Vinegar.
If using king oyster mushrooms, remove the caps and save them for another recipe. You want to use only the thick stems because the color more resembles crab.
Directions
1. Make the cashew cream by soaking the cashews in enough hot water to cover for 30 minutes. Drain, rinse and add them to a blender along with 2/3 cup water and blend until completely smooth and creamy. Set aside.
2.Add the butter to a large pot on medium low heat. Once melted, sauté the onions until translucent, about 4-5 minutes. Add in the celery and garlic and continue cooking for another 2-3 minutes.
3. Add in the old bay seasoning and mix well and then add in the tomato paste and mix until combined. Add the flour and mix to coat everything, cook for 2-3 minutes to cook the raw flour taste out.
4. Add in the vegan fish or vegetable broth along with the bay leaves and kombu. Bring to a low boil and then simmer on medium low heat for 15-20 minutes.
5. While the soup is simmering, prepare the mushrooms. Tear apart the mushrooms in differing sizes. Add the oil to a shallow pan on medium heat and pan fry the mushrooms with a pinch of kelp granules and salt. Fry just until lightly golden in color. Remove and set aside.
6.Remove the kombu and bay leaves from the soup, then with either an immersion or regular blender, blend until the soup is completely smooth. Allow the soup to heat through on medium low heat.
7. Add in the sherry and cashew cream and mix well. Continue to heat through to cook off any alcohol from the sherry.
8. Serve each bowl of soup with a generous portion of the cooked mushrooms or “crab” on top and garnish fresh chives.
