Vegan Zuppa Toscana Recipe #dinner #vegan #vegetarian #cauliflower #food

Simple vegetarian Zuppa Toscana formula, delectably velvety, normally dairy free and gluten free, stacked with bravo Lacinato kale and consoling potatoes. A standout amongst other custom made soups you'll make with a WFPB fat free form alternative included.

I know we just ventured into summer, however soup is constantly present around here regardless of the period. So I figured I should feel free to share my sound variant of Zuppa Toscana with you on the blog, I have an inclination you'll likewise be getting a charge out of everything year long.

Consider it an extravagant copycat formula of the well known Olive Garden soup yet with a solid contort, including an oil free entire nourishments plant based adaptation. We as a whole realize that everything is better custom made and far and away superior when it is without mercilessness.

This formula includes the mind blowing Italian plant based frankfurter from Beyond Meat. It is dish burned in a little shower of olive oil at that point included go into the delicious soup made too velvety with a brisk hand crafted cashew cream.

Also try our recipe : RUSSIAN BORSCHT RECIPE #dinner #russian #recipes #lunch #shrimp

Ingredients :

• 3 links Beyond Meat Italian Sausage sliced (or 24 oz mushrooms)
• 2 lb golden potatoes sliced into 1/4 inch slices
• 1 yellow onion diced
• 6 cloves garlic minced
• 7 cups vegetable stock
• 1/3 cup dry white wine or more stock
• 1 tsp olive oil optional
• 5 sprigs thyme
• 1 leaf bay
• 1 tsp red chili flakes or to taste
• 1 tsp smoked paprika
• 2 tbsp nutritional yeast
• 4 cups Lacinato kale chopped (sub with spinach or broccoli)
• 1 pinch ground fennel OPTIONAL
• sea salt to taste

Instructions :

Make the Soup:

1. Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown. Transfer the sausage to a bowl and keep warm.
2. Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the garlic, cook until you can smell its fragrance then pour in the white wine.
3. Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.
4. Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt. Cook for about 5 to 10 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.
5. A couple of minutes before the potatoes are ready add the chopped kale. Give everything a good stir then mix in the cashew cream. Simmer another minute or so until the kale has wilted and the soup is creamy.
6. Add the cooked Beyond sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.

Source : bit.ly/2QBpDHA

Read more our recipe : Spinach Ricotta Pasta Bake #dinner #pasta #shrimp #healthy #food