Instant Pot Directions:
Add margarine to stainless steel insert, and press the saute button. When margarine melts, add the diced onion.Saute until softened, stirring occasionally. Add garlic and saute for another minute. Press Cancel on Pot to shut it off. Add broccoli and cauliflower florets, and yam/potato. Add the tamari, salt, pepper, Spike, nutritional yeast, and bouillon cube. Pour the broth, milk, and water into the pot. Secure the lid and press Manual, and then press the (-) button to set the time for 6 minutes. Pot will say On. It will take about 15 minutes to come up to temperature and build pressure. It will cook for 6 minutes and beep when done, at which point it will say LO and a number, which indicates how long the warming cycle has been going. It will stay warm up to 10 hours or until you shut it off. Gently release the pressure by carefully and gradually opening the vent. READ YOUR INSTRUCTIONS and BE CAREFUL not to burn yourself with steam! It is safe to open when the steam stops coming out of the vent and the stainless plug next to it lowers back into the starting position
Open the pot, and use an immersion blender to puree the soup. When desired consistency is reached, stir in your cooked brown rice and vegan chicken. If they aren't already warm, wait about 10 minutes before serving.
In a large pot, (at least 6 Qt.) saute onion in margarine or vegetable oil over a medium heat until tender. Add garlic and cook for another minute. Reduce heat and veggies and liquids. Add spices, tamari, bouillon cube, and nutritional yeast. Add liquids. Add lid and simmer until all veggies are soft, about 25 + minutes. Turn heat off, and carefully use an immersion blender to puree your soup. When desired consistency is reached, stir in brown rice and vegan chicken. If Rice and chicken aren't already warm, return to heat for about 5 minutes.