Vegan Cream of Chicken Soup

connoisseurusveg.com

The Purple Vegan

subheading: For the Baked Tofu:

1 cup vegetable broth

1 tablespoon soy sauce

1 ½ teaspoons poultry seasoning

1 teaspoon olive oil

1 (14 ounce) package firm or extra firm tofu, drained, pressed, and cut into ½ inch pieces

subheading: For the Soup:

2 tablespoons vegan butter

1 medium onion, diced

2 medium celery stalks, diced

2 medium carrots, diced

2 garlic cloves, minced

¼ cup all-purpose flour

½ cup dry white wine

4 cups vegetable broth, plus more as needed

1 teaspoon dried thyme

1 teaspoon rubbed sage

2 bay leaves

1 cup raw cashews, soaked in water 4 to 8 hours and drained

1 cup unflavored and unsweetened non-dairy milk

½ cup frozen peas, thawed

Salt and pepper to taste

Directions at connoisseurusveg.com

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