Vegan Buffalo “chicken” Soup

• 2
  
  tablespoons non-hydrogenated margarine (Earth Balance)
  
• 3
  
  stalks celery, chopped
  
• 2
  
  vegetarian chicken bouillon cubes
  
• 3
  
  cups boiling water
  
• 2
  
  (12 1/3 ounce) boxes silken tofu
  
• 2
  
  tablespoons nutritional yeast
  
• 1
  
  cup vegetarian chicken pieces (I used Quorn, which does have egg whites, so it’s not totally vegan)
  
• 8
  
  tablespoons hot sauce (or more)
  
• 1
  
  tablespoon garlic powder
  
• ¹⁄₂
  
  cup vegan sour cream (Tofutti)
  
• 8
  
  ounces vegetarian blue cheese (Sunergia Soy Foods makes a good one) (optional)
  

directions

• 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.