Chilly Sundays are for soup in my house. Finally, today I was off from work & embraced my day off. I started with an early gym session and then home to walk the pups. From there I spent hours working away on roasted veggies, this soup, a pumpkin coffee cake I found here and some spicy tofu I’ll be sharing this week as well.
This recipe is super forgiving and quite easy.
1 package of vegan/gf sausage or brats – I used Beyond Meat
1 tbl olive oil
3 garlic cloves, minced
3 large carrots, sliced
3 stalks of celery, chopped
2 green bell peppers, chopped
1- 28 oz can of chopped tomatoes or tomato sauce
32 ounces of vegetable stock or broth
2 tbl of Italian seasonings
Salt and pepper
Add your oil of choice to a large stock pot or Dutch oven over medium flame. Once hot, add your vegan sausage. Cook until browned on the exterior for about 6-8 minutes. Remove once browned and slice into bite-sized pieces, set aside.
Into your hot pan add your garlic, carrots, celery and bell peppers. Cook until the veggies release their liquid and soften a bit – this may take about 8 minutes or so. Once tender, add your tomatoes, stock and seasonings. Cover and allow to cook for 30 minutes. Taste to adjust salt and pepper. Serve over a small pasta or rice (what we used), with some crusty bread or crackers.
— Knead to Cook