Cut the Beyond Chicken strips into small pieces and add them to a nonstick pan.

Add the poultry seasoning and one teaspoon of the Magickal Seasoning Blend to the oil. Whisk together. Add three tablespoons of the broth and whisk again. Pour the mixture over the “chicken” pieces. Cook for several minutes over medium heat while stirring constantly. Remove from the heat and set aside.

Melt the vegan butter (I use Earth Balance) in a large soup pot, then add the carrots, onions, and celery. Stir to combine, then add the remaining Magickal Seasoning Blend and stir again. Cook for ten minutes, stirring occasionally.

Add the mashed roasted garlic, stir well, and cook for three more minutes.

Stir in the hot sauce, "turkey" broth or chick'n broth, and water. Stir well, cover the pot, and heat on medium high until the broth comes to a boil. Reduce the heat and simmer covered for 30 minutes.

Add the defrosted green beans, cover the pot again, return to a boil, then simmer for 10 minutes. (The beans take longer to cook than the peas and corn so you want to add them sooner.)

Add the defrosted peas and corn. Add the prepared “chicken” pieces. Stir to combine. Cover the pot again, turn the heat up to medium-high and bring the soup back to a boil. Reduce the heat and simmer for another 10 minutes. Stir in the lemon juice if you are using it. Check the seasoning and add salt and pepper as needed. Your soup is done!