Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 yellow onion (diced)
- 3 cloves garlic (diced)
- 1/2 tablespoon fennel seeds (roughly chopped)
- 1 teaspoon oregano
- 1/2 teaspoon black pepper (plus more to taste)
- red pepper flakes (to taste)
- 4 cups water
- 1 cup non-dairy milk, unsweetened
- 2 teaspoon Better Than Bouillon No Chicken Base
- 1 teaspoon Better Than Bouillon No Beef Base
- 5 small russet potatoes (or 2 large, peeled and diced into 1" cubes)
- 2 cups kale (stems removed and chopped)
- 8–16 ounces Beyond Meat Italian Sausage
Instructions
- Heat olive oil in a stock pot over medium heat. Add vegan sausage, breaking it apart with a wooden spoon until browned (7–10 minutes). Remove with a slotted spoon and set aside.
- Add vegan butter to the pot, melt it, then whisk in flour until smooth and bubbly.
- Stir in diced onion, fennel seeds, oregano, black pepper, and red pepper flakes; cook until onion softens (5–7 minutes). Add garlic and cook for an additional 30 seconds.
- Slowly pour in water and non-dairy milk; stir in bouillons. Add diced potatoes, cover, and bring to a boil. Remove lid and reduce heat; simmer uncovered until fork-tender (10 minutes).
- Stir in kale and most of the reserved sausage; cook for another 5 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg