Vegan Buffalo "chicken" Soup

Prose's Note:

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.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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:

1. Melt margarine in a large pot.
2. Sautee celery until slightly tender.
3. 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.
4. 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.
5. Stir in sour cream substitute. Heat until warmed through. Do not boil.
6. 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.