Vegan Crab and Corn Bisque

* Crushed Tomatoes, 454 grams (remove)
* *Kitchen Basics Vegetable Stock, 8 cup (remove)
* *Trader Joe's Fire Roasted Red Peppers, 1 cup (remove)
* *Pepper, Green Bell Pepper, raw, 148 gram (remove)
* Onions, raw, 25 cup, chopped (remove)
* Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
* Granulated Sugar, 3 tsp (remove)
* *Cream Cheese Sub., Tofutti (8oz tub - 16tbsp), 8 tbsp (remove)
* Tofu, firm, 1 cup (remove)
1 t granulated onion
1 t granulted garlic
1 t dried thyme
1 t dried oregano
1/4 c flour
1 c white wine
1 T old bay
1/2 t crushed fennel seed (optional)
2-3 saffron strands (optional)

optional: roast the tofu cubes with some oldbay and white wine and a little cooking spray first.


begin stock pot with tomatoes and (pureed) red peppers. Add the green pepper (minced) granulated garlic, granulated onion, thyme and oregano. boil.

Stir in sugar, fennel, and saffron. bring to boil again. add tofu and old bay, and simmer for 5 min.

meanwhile, puree tofutti, flour and wine until smooth and creamy. if too thick, add some of the liquid from the stock pot.

add creamy mixture to the stockpot, and allow to thicken by bringing it to a boil. salt and pepper to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user 1THIRTY3.