This is one of my favorite vegan dishes when I first started transitioning! I haven’t made it recently because of the use of processed meat, but it’s so darn delicious. If you loved the Olive Garden version, I promise this recipe won’t disappoint you. If you’ve never had Zuppa Toscana, now is the time to try. You really can’t go wrong with kale, potatoes, and “sausage.”

INGREDIENTS:

1 bag gardein sausage crumbles or any vegan alternative
5-6 red or yellow potatoes
8 cups spring water
1 bunch kale cut or torn
2 garlic cloves minced (optional)
2 vegetable bouillon cubes
2 tbsp unbleached flour
1 tbsp pink salt
1 tbsp garlic powder
3 tsp cracked pepper
vegan bacon bits (optional)
1 tbsp vegan butter

INSTRUCTIONS:

Dice and rinse potatoes
Bring 8 cups of water and potatoes to a boil. (Don’t add bouillon yet) Add in butter here.

In a separate pan, cook sausage crumbles for extra flavor (if you’re using garlic cloves, saute them first, then add in crumbles)

Add bouillon once potatoes begin to soften

Add onion, sausage crumbles, and kale to the broth

Remove 1 cup of broth, whisk in four, then return to pot

Add in the seasonings, then turn the pot down to medium

Let simmer for 20 mins and enjoy!

How did you like the recipe? Share your thoughts below.

peace & light,
CHV