I bought a rare package of Gardein vegan chicken for a recipe I never got around to making, and then I came across a Buffalo chicken soup recipe that I was inspired to veganize. I threw more vegetables in than the original recipes I was following, of course. I also added a bit of dill and some lemon juice to give the soup a ranch dressing vibe. The soup hater in my house even loved this.
If you plan to have a Tofurky or other vegan roast on Thanksgiving, this soup would be a great thing to make with the leftovers.
Vegan Buffalo Chicken Soup
2 tablespoons olive oil
1/2 onion, diced (about a cup)
2 carrots, finely diced (about a cup)
2 stalks celery, finely diced (about 2/3 cup)
2 cloves garlic, minced
2 tablespoons flour
1 cup almond or soy milk
3 cups vegetable broth
1 10-ounce potato, cut into 1/2-inch pieces
1/2 cup corn, frozen or fresh
1 (8 to 10-ounce) package veggie chicken, diced
4 to 6 tablespoons Frank's Red Hot sauce (I used 5 tablespoons)
1/4 teaspoon dill
1/4 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon lemon juice
Salt to taste (I didn't use any)
Heat olive oil in a large pot with a lid. Sauté onion, carrot, and celery until vegetables are tender, about 5 minutes. Stir in garlic and cook for another minute. Stir in flour and cook for a minute. Slowly add almond or soy milk, whisking continuously until there are no lumps of flour visible. Cook over medium heat, stirring frequently, until mixture thickens.
Add vegetable broth, potato, corn, veggie chicken, hot sauce, dill, basil, pepper, and lemon juice. Bring to a low boil, reduce to a simmer, and cover. Cook until potatoes are tender, about 15 minutes. Taste and add salt if desired.