Vegan sausage veggie soup. Gluten free.
Spring has sprung and I’m steadfast in my soup mode. Our weather has been a bit psychotic to say the least. One day is warm and springy with the next cool, damp and a bit miserable. I made this soup several days ago and my dad, our steadfast carnivore, commented to me how much he loved it. Wow! I normally get the disclaimer that it was good BUT he knew there was vegan “meat” in there. This time… nada! Okay, good. Progress.
This recipe makes a nice batch of soup, half of which I ended up freezing for a client. It froze perfectly. I’m thinking of adding cooked quinoa or gf pasta to add more substance the next time I prepare it.
So this soup was made with Tofurkey’s vegan sausage links. They have a bit of spicy kick to them but you can easily add another flavor profile if you wish to go with a more mild flavor. This recipe, like most of mine, is super forgiving allowing you to add or subtract what you have on hand or love. This also is a recipe that you can prepare and then just allow it to simmer on a low heat all afternoon long (like I do). I serve it with crackers or a crusty French baguette. Hope you enjoy!
— Knead to Cook