Vegan Buffalo Chicken Soup Food

VEGAN BUFFALO "CHICKEN" SOUP

Steps:

• Melt margarine in a large pot.
• Sautee celery until slightly tender.
• Meanwhile, mix bouillon cubes with hot water. Pour into food processor or blender. Add tofu and nutritional yeast. Puree until smooth. If you use a blender or a small food processor, you may have to do this in two batches. Pour mixture into pot.
• Add vegetarian chicken cubes, hot sauce, and garlic powder. Heat over medium, until it starts to bubble. Reduce heat to low, and simmer for 20 minutes or so, stirring frequently.
• Stir in sour cream substitute. Heat until warmed through. Do not boil.
• Serve with extra hot sauce, if desired, soy bleu cheese, and crackers. It makes a lovely meal with a side salad and a baked potato.

BUFFALO CHICKEN SOUP

Steps:

• Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
• Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
• Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
• Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.