Heat olive oil on medium in soup pot.
Add diced onions and cook until semi transparent.
Add garlic and cook for 1-2 minutes until fragrant.
Add celery and carrots. Cook until semi soft.
Raise heat to med high.
Add Tofurkey and let brown.
Add pre-rinsed rice and leftover stuffing and allow to soak up vegetable juice and leftover oils for 5 minutes.
Add spices and cook for an additional 5 minutes.
Add vegetable stock (and optional bouillon cubes) and bring to a boil.
Add bay leaf.
Lower to low heat, cover with lid and cook for 30-45 minutes.
Mix corn starch with milk alternative and add to soup.
Raise heat to medium. Cook additional 5-10 minutes until thickened.
Remove bay leaf and enjoy!

• 1 tbsp olive oil
• 1 medium white onion, diced
• 3-12 cloves garlic (your own preference)
• 1/2 cup diced celery
• 1/2 cup diced carrots
• Leftover tofurkey or turkey meat substitute, diced
• 1 cup wild rice
• 1/2 cup leftover stuffing/dressing
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp oregano
• 1 tsp sage
• 1 tsp Rosemary
• 1/2 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: vegan chicken bouillon cubes to enhance the soup broth
• 4 cups vegetable stock
• 2 tbsp corn starch
• 1/2 cup milk alternative