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Vegan Cream of Chicken Soup

Alissa Saenz
  • minutes
  • Serves 6

INGREDIENTS

1 cup

vegetable broth

1 tbsp

soy sauce

1 1/2 tsp

poultry seasoning

1 tsp

olive oil

1 14 ounce package

firm or extra firm tofu, (drained, pressed, and cut into 1/2 inch pieces)

2 tbsp

vegan butter

1

medium onion, (diced)

2

medium celery stalks, (diced)

2

medium carrots, (diced)

2

garlic cloves, (minced)

1/4 cup

all-purpose flour

1/2 cup

dry white wine

4 cups

vegetable broth, (plus more as needed)

1 tsp

dried thyme

1 tsp

rubbed sage

2

bay leaves

1 cup

raw cashews, (soaked in water 4-8 hours and drained)

1 cup

unflavored and unsweetened non-dairy milk

1/2 cup

frozen peas, (thawed)

Salt and pepper