Vegan New England Clam Chowder

This was a delicious soup, and I made some bread on the side that was supposed to be like the bread they serve at Red Lobster, super tasty. For the bread: mix together 3 cups flour, 1 TBsp baking powder, 1 tsp cayenne pepper, 1/2 package daiya vegan cheddar cheese, 1.5 cups soymilk, 1 container vegan sour cream, 3 melted TBsp of butter and place in a greased 9x5 dish, bake at 350 for 45 minutes. For the chowder, put some olive oil and 1 tsp liquid smoke in a large soup dish and simmer, adding in 1/4 cup chopped red onions and 2 cups chopped oyster mushrooms. Once the onions are tender add in 2 TBsp white wine, 1 TBsp thyme spice, 2 cups chopped baked potatoes, 1 cup diced celery and mix together. After a couple minutes add 2 cups veggie broth, 1 TBsp onion powder, and 2 TBsp soy sauce. Bring to a boil and then add 1 acn chopped artichokes, 2 TBsp seaweed seasoning, 2 TBsp dired parsley flakes, and 1-1.5 cups soymilk. Add in 1-3 TBsp flour to thicken and 1 TBsp braggs. Keep at low heat and simmer until it thickens.