Vegan sausage veggie soup. GF.

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!


1 yellow onion, diced
1 tablespoon of olive oil
1 bell pepper, diced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
4 cloves of garlic, minced
1 small/medium zucchini, quartered/sliced
1 package of vegan sausage, sliced into coins
28 oz can of fire roasted tomatoes, chopped
6 cups of vegetable stock or broth
1 tbl of dried oregano
1/2 teaspoon of red pepper flakes
A few cracks of fresh ground pepper
1 tsp of salt or more to your preference

Garnish:  Fresh parsley.


Add your olive oil to a large Dutch oven over medium heat.  Once hot, add your chopped onion, carrots, celery and peppers.  Stir often and cook for about 6 minutes or until softened a bit.  Then add your garlic and zucchini.  Stir and allow to cook through for about 2 minutes.  Add your chopped sausage coins, tomatoes, broth and spices.  Stir and bring to a boil.  Once boiling, cover and turn the heat to low.  Simmer for 45 minutes up to several hours.  Taste prior to serving and adjust the salt and other seasonings to your preference.

You can easily add noodles, rice or quinoa to the soup.  I prefer to cook any additions separate and then add to the bowl if you desire.  Serve with some crackers or a nice crusty bread.  Enjoy!

And enjoy!

Sunday: 6 outdoor miles with Bill
Monday: 55m climbing on the treadmill incline of 11/ 20m elliptical and 40m weightlifting/core
Tuesday: 7 outdoor miles
Wednesday:  5 outdoor miles
Thursday: 8 outdoor miles

And if you’re on Instagram – check out my latest partnership/giveaway for some awesome vegan raviolis from Eat Nice.   Click here to view.

— Knead to Cook

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