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    You are in: Home / Recipes / Vegan Buffalo "chicken" Soup Recipe
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    Vegan Buffalo "chicken" Soup

    Vegan Buffalo "chicken" Soup. Photo by Prose

    1/1 Photo of Vegan Buffalo "chicken" Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Vegan Buffalo "chicken" Soup

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 85.4
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 523.4 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 1.4 g
    Sugars 2.4 g
    Protein 7.6 g

    The following items or measurements are not included:

    non-hydrogenated margarine

    vegetarian chicken bouillon cubes

    vegetarian chicken pieces

    vegan sour cream

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