Vegan Buffalo Chicken Soup

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.

Serves 4.

Dry-Fried Creole Okra and Onions

I made some Indian dry fried okra (similar to this, but on the stove top) to go with curry recently. We loved it so much that I couldn't resist making a Creole-spiced version to have with dirty rice and baked sweet potatoes the next week.  I made the mistake of cooking up just a half pound of okra the first time - that's what you see in the picture - and it wasn't enough for the two of us, so from now on I'll be making a pound at a time. It reheats well the next day, too. Just spray a skillet with no-stick spray and reheat over medium heat.

Dry-Fried Creole Okra and Onions

3 to 4 tablespoons olive oil, divided

1 cup diced onion

1 pound okra

2 teaspoons Creole seasoning, such as Zatarain's (see note)

Heat a tablespoon or so of olive oil in a large skillet over medium heat. Cook for a minute or two until onion starts to become tender, then turn heat down to low. Stir onions now and then.

While onions are cooking, slice the tops and tails from the okra and slice into 1/2-inch slices. Turn the heat up to medium high and add the okra to the skillet along with 2 tablespoons of oil. Cook the okra on medium-high until crispy and brown, stirring frequently, about 10 minutes. Add another tablespoon of oil if it starts to stick to the pan. When the okra and onions are brown, add the seasoning and cook for another minute.

Serves 3.

Note: if you don't have Creole seasoning handy, mix up 3/4 teaspoon oregano, 3/4 teaspoon paprika, 1/2 teaspoon thyme, 1/2 teaspoon (scant) salt, and 1/4 teaspoon black pepper.