Vegan Buffalo Chicken Soup

I know it sounds weird, but it's absolutely delicious, and quite comforting on a fall or winter day. i had made a buffalo chicken soup a long time ago, and started craving that recently, so i decided to veganize" it. my husband said it tasted really close to the "real" thing. i'm proud of myself."

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.

Ingredients

non-hydrogenated margarine, celery, vegetarian chicken bouillon cubes, boiling water, silken tofu, nutritional yeast, vegetarian chicken pieces, hot sauce, garlic powder, vegan sour cream, vegetarian blue cheese