This tasty recipe is from Vegan Version.
 

• 2 stalks celery, diced

• 1 small cooking onion, diced

• 2 carrots, peeled and diced

• 1 T olive oil

• 3  15 oz. cans (45 oz. total) white beans, rinsed and drained

• 1 28 oz. can diced tomatoes

• 6 oz. vegan cream cheese (like Tofutti)

• 2/3 cups Frank's Red Hot sauce

• 1/3 cup Tabasco sauce

• 2 T vegan butter

• Salt and pepper to taste

In a skillet over medium heat add the olive oil.  Once heated add the celery, onion and carrot. Season with salt and pepper and sauté until veggies are soft.  Remove from the heat and add to a crock pot.  Turn the crock pot on low and add the remaining ingredients.  Cover and cook for several hours, until the ingredients are heated through and the cream cheese stirs easily into the dish to form a creamy sauce.