Ingredients:
- 1 cup vegetarian chicken pieces (i used quorn, which does have egg whites, so it's not totally vegan)
Directions:
- Melt margarine in a large pot.
- Sautee celery until slightly tender.
- 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.
- 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.
- Stir in sour cream substitute. Heat until warmed through. Do not boil.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.71 Kcal (1293 kJ) | ||
| Calories from fat | 203.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.59g | 35% | |
|---|---|---|---|
| Cholesterol | 64.01mg | 21% | |
| Sodium | 1493.58mg | 62% | |
| Potassium | 309.38mg | 7% | |
| Total Carbs | 8.15g | 3% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 21.14g | 42% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 0.8mg | 4% | |
| Calcium | 275.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 106.99 Kcal (448 kJ) | ||
| Calories from fat | 70.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 35% | |
|---|---|---|---|
| Cholesterol | 22.19mg | 21% | |
| Sodium | 517.65mg | 62% | |
| Potassium | 107.23mg | 7% | |
| Total Carbs | 2.82g | 3% | |
| Sugars | 0.51g | 6% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 7.33g | 42% | |
| Vitamin C | 5.6mg | 27% | |
| Iron | 0.3mg | 4% | |
| Calcium | 95.4mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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