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. Add your sausage back in for at least 5-7 minutes. Serve over a small pasta or rice (what we used), with some crusty bread or crackers.
— Knead to Cook