Zuppa Toscana (Sausage & Potato Soup)

Name: Zuppa Toscana (Sausage & Potato Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 teaspoons oil; 4 oz mushrooms (chopped really small (white mushrooms or portobello)); 2 oz veggie crumbles/grounds or 1 oz soy curls rehydrated and chopped into small crumble pieces, or use 1/2 cup cooked lentils; 1 teaspoon Italian herbs; 1/2 teaspoon oregano; 1/4 teaspoon fennel seeds; 1/2 teaspoon smoked paprika; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 2 medium potatoes (peeled and cubed (or use 3 if you’d like more potatoes)); 3 cups of vegetable stock; 1 tablespoon of nutritional yeast; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Cashew cream made with 1/3 cup of cashews + 3/4 cup of water (See notes for nut-free); 2-3 oz Chopped spinach or baby kale (or other chopped greens ); green onion, pepper flakes for garnish

Instructions

Prep:10minCook:30min

You will love this vegan Zuppa Toscana recipe. It uses spiced up veggie crumbles and plenty of fresh vegetables as well as cashew cream for that perfect rich and creamy texture. No need for premade sausage! Use my sausage seasoning with mushrooms or veggie crumbles or lentils! Glutenfree, option for Nutfree

Updated at: Fri, 13 Dec 2024 22:19:49 GMT